Methi Paneer Pulao
|For the rice:|
|Basmati rice||350 Gram|
|For the masala:|
|Green chillies||4 , deseeded|
|Broken cashewnuts||50 Gram|
|Black peppercorns||To Taste|
|Ginger piece||1 Inch|
|Garlic clove||6 Large|
|For the gravy:|
|Full cream paneer||250 Gram|
|Washed finely chopped mustard leaves||250 Gram|
|Deep fried onion||1|
|Fried onions||2 , crushed|
|Coriander leaves||1⁄2 Cup (8 tbs), finely chopped|
Cut the paneer into 1" pieces and gently fry till golden and set aside.
Grind the mustard leaves fine along with the 2 fried onions.
Take a wide mouthed vessel and put in 2 tablespoons of pure ghee. Heat over a medium flame and add the ground masala. Fry non-stop till you get a wonderful aroma for 3 minutes only. Add salt and the ground leaves and lower the flame and cook for 5 minutes before removing from the stove. Add the fried paneer, stir, cover and keep aside. Taste for salt.
Cook the rice well in a rice cooker. Place half the rice in a vessel, then cover with the mustard leaf and paneer gravy. Top up with the rest of the rice. Cover with the fried onion and seal tightly. Place on an iron tava over medium heat for 25 minutes before serving.
Serve thick curds, tadka dal and lime pickle along with the rice.