Achari Paneer Pulao Recipe


    • 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

    • 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.

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