Paneer Methi Pulao ~ Basmati Rice scented with Spices, Fenugreek Leaves and Paneer
Basmati rice - 1 cup
Water - 2 cups
Canola oil - 1 tbsp.
Spice Mix - 1 green cardamom pod, 2 cloves, 1/2 inch piece cinnamon, 1 bay leaf - crushed roughly
Red Onion - 1/2 , sliced into thin strips
Ginger Garlic paste - 1/2 tsp
Paneer, cut into 1/2 inch cubes - 1 cup
Turmeric powder - 1/2 tsp
Thai Green Chilli, slit lengthwise - 1, optional
Salt - to taste
Dried Methi leaves (Kasuri methi) - 2 tbsp. (soaked in water for 10 mins and drained)
Wash the rice well in water, drain and keep aside.
Heat the oil in a heavy bottomed pan. On medium heat, add the spice mix and roast them till fragrant.
Add the onion and ginger garlic paste and sauté till onions are translucent.
Throw in the turmeric powder and green chilli (optional) and mix well.
Add paneer, salt and methi leaves and mix again.
Add the rice and water and cook with the pot open till bubbles form on top of the rice. Switch off heat and keep the pot covered for another 10-15 mins or so.
Do not mix the rice as it will break and become mushy.
Fluff the rice lightly with a fork and check for doneness.
Serve with any favorite raita and Indian pickle