Ingredients
- 1 cup basmati rice
- 200 grams paneer, cubed
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chilli, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 green cardamoms
- 2 cloves
- 1-inch cinnamon stick
- 2 cups water
- Salt to taste
- 1 tablespoon Rice Bran oil
Instructions
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in enough water for 20 minutes. Drain and keep aside.
- Heat Rice Bran oil in a pan and add cumin seeds, bay leaf, green cardamoms, cloves, and cinnamon stick. Saute for a few seconds.
- Add sliced onions and saute until the onions turn golden brown.
- Add ginger and garlic paste, chopped tomato, and green chilli. Saute until the tomato is soft and mushy.
- Add cubed paneer and cook for 2-3 minutes until the paneer is slightly golden.
- Add soaked basmati rice, 2 cups of water, and salt to taste. Mix well and bring to a boil.
- Reduce the flame to low, cover the pan with a lid, and let it cook for 15-20 minutes or until the rice is cooked and the water is completely absorbed.
- Turn off the flame and let the Paneer Pulao rest for 5 minutes before fluffing it up with a fork.
- Serve hot with raita or any side dish of your choice.
Note: Rice Bran oil has a high smoke point and a neutral taste, making it ideal for cooking and frying. It is also rich in antioxidants and good fats, making it a healthy choice for cooking.