Achari Paneer Pulao Recipe

Ingredients

• For the rice
• 1 1/2 cups uncooked long grained rice (basmati)
• 2 pinches saffron (kesar) strands
• 1 tsp milk
• 1/2 tsp caraway seeds (shahjeera)
• 25 mm. (1") cinnamon (dalchini) stick
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 3 tbsp oil
• salt to taste
• For the achari marinade
• 2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
• 3/4 cup thick curds (dahi)
• 1 tbsp green chilli pickle
• 1 tsp fennel seeds (saunf)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp mustard oil
• salt to taste

Method

• achari Cheese
• Mix yogurt and green chillies to a smooth paste with a pickle.
• Fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, add turmeric
• Powder, mustard oil and salt and then mix chopped so spices are crushed.
• Add cheese and marinate for 20 minutes. Arrange Skewers.
• Cook on a barbeque for a few minutes. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
• Or just a tava (griddle) using option.
• Rice
• Until the rice in salted water to a boil vesselful. Each grain of rice should be different. Drain and let cool.
• In a small pot, warm saffron milk and rub until the saffron dissolves add. Add the rice. Keep aside.
• In a large pan heat oil, cumin seeds, cinnamon, cloves and cardamom and fry until they start to add crackle.
• Rice, achaari Add cheese and salt and toss gently for a few minutes.
• Serve hot.