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How To make Paneer Basmati Pilaf Paneer Pulao
Stephen Ceideburg 2 c Basmati rice
8 oz Paneer (see recipe)
4 tb Light vegetable oil
1/2 c Cauliflower florets
1 c Diagonally sliced carrots
1 c Chopped red or green bell
-pepper 2 tb Cashew halves
2 tb Raisins
2 Bay leaves
1 Inch piece cinnamon stick
8 Whole cloves
1/2 ts Black peppercorns
3 c Water
3/4 c Canned tomato sauce
2 ts Salt
In the traditional version of this dish, the rice, paneer and vegetables all cook together. I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time. Serve this subtle pilaf lamb chops or spicy stews. Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 minutes. Drain. Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side. Set aside. Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower, carrots and peppers. Stir-fry for 5 minutes, or until edges of peppers start to brown. Remove with slotted spoon and set aside. Reduce heat to medium. Add cashews and fry until light golden; remove and set aside. Add raisins and fry until plump; remove. Add whole spices to the pan. Stir and cook 1 minute. Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes. Add water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer. Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews. PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat (6 g saturated), cholesterol (not available), 716 mg sodium, 2 g fiber. From an article by Laxmi Hiremath from the San Francisco Chronicle, 9/1/93.
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Paneer Pulao Recipe in Tamil | Paneer Rice in Tamil | Paneer Biryani in Tamil | Variety Rice Recipe
In this video we will see how to make paneer pulao recipe in Tamil. This Paneer rice / paneer biryani is a quick and easy recipe which is ideal for lunch. It can also be served for parties and celebrations. We have fried the paneer cubes before adding them to the rice and this imparts a good texture to the paneer and makes it interesting. Paneer by itself doesn't have much flavor but it has an unique capacity to absorb and retain the flavors from the seasoning added in the recipe. Thus the paneer cubes are transformed and made delicious in this recipe.
Friends, please do try this paneer pulao at home and share it with your friends and family. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking!
For detailed paneer pulao recipe with the list of ingredients please visit
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