Recipe - Achari Paneer Pulao

Achari Paneer Pulao is a celebration of flavors, where the tanginess of pickling spices meets the creaminess of paneer and the fragrance of basmati rice. This dish is not just a meal; it's an experience that elevates your taste buds to new heights. Serve it hot with a side of yogurt or raita for a complete culinary journey that brings the essence of Indian spices to your dining table. Enjoy the spicy twist of Achari Paneer Pulao and treat yourself to a delightful gastronomic adventure.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Ingredients

1 ½ cups basmati rice, washed and soaked for 30 minutes
200g paneer, cubed
2 onions, thinly sliced
1 tomato, chopped
2 green chilies, finely chopped
3 tablespoons oil or ghee
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds (kalonji)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish

Method

- In a small bowl, combine mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds. Set aside.

- Boil the soaked rice until it's 70% cooked. Drain and set aside.

- Heat 2 tablespoons of oil in a pan. Add paneer cubes and sauté until they turn golden brown. Remove the paneer from the pan and set aside.

- In the same pan, add the remaining oil. Add cumin seeds and the prepared pickling spice mix. Let them splutter and release their aroma.

- Add sliced onions and green chilies. Sauté until the onions turn golden brown.

- Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a couple of minutes.

- Add chopped tomatoes and sauté until they turn soft. Gently fold in the sautéed paneer cubes.

- Add the partially cooked rice to the pan. Mix gently to combine all the ingredients.

- Lower the heat, cover the pan with a tight-fitting lid, and let the pulao cook on low flame (dum) for about 10-15 minutes, allowing the flavors to meld.

- Once the pulao is cooked, remove from heat. Garnish with garam masala and fresh coriander leaves.