Paneer Rice

Ingredients

For Rice
Basmati Rice (chawal) 2 cup
Onions (payaz), finely chopped ½ cup
Mix vegetable (sabziya), chopped ½ cup
Garlic (lahsan), paste 1 table spoon
Ginger (adrakh) paste 1 table spoon
Black pepper (kali mirch), powder ½ tea spoon
Fennel seeds (saunf), powder ½ tea spoon
Hot spices (garam masala) 1 tea spoon
Red chilli (lal mirch) powder ½ tea spoon
Turmeric (haldi) powder ½ tea spoon
Salt  to taste
Curry leaves (curry patta) 1 sprig
Lemon juice (nimboo ka ras) 2 table spoon
Chopped coriander (hara dhaniya) 3-4 table spoon
Clarified butter 3 table spoon
Vegetable oil 1 table spoon

For Balls

Cottage cheese (paneer) 100 grams
Potato (aalo) 1 medium
Onion (payaz), chopped 2 table spoon
Garlic (lahsan) 1 table spoon
Ginger (adrakh) 1 table spoon
Green chili (hara mirch) chopped 1 table spoon
Salt (namak) to taste
Coriander leaves (hara dhaniya), chopped 2 table spoon
All purpose flour 3 table spoon
Vegetable Oil for frying

Method

For Balls

  • 1. Boil and mash potatoes and keep aside.
  • 2. Mash Paneer and add potatoes, onion, ginger, garlic, green chillies, coriander leaves and salt. Mix it well.
  • 3. Take all purpose flour in a bowl, add water and make a smooth batter. (Batter should not be very thick).
  • 4. Heat enough oil in a pan.
  • 5. Dip each ball in all purpose flour batter and fry till the balls are golden brown.
  • 6. Remove the crispy fried balls from the oil and place and keep aside.

For Rice

  • 1. Wash and soak rice for 15 minutes.
  • 2. Boil rice with some salt and 1 tea spoon of vegetable oil and keep it aside.
  • 3. Heat clarified butter add onions, and cook till it becomes golden in colour.
  • 4. Add the curry leaves, ginger and garlic and sauté it for about 1 minute.
  • 5. Add red chilli powder, turmeric powder, hot spices and fennel powder and stir it,
  • 6. Now add the chopped vegetables and stir it for 5-7 minutes.
  • 7. Then add rice and salt and cook it for 7-8 minutes.
  • 8. Now add prepared paneer balls and mix it with soft hand.
  • 9. Now add lemon juice and chopped coriander and put the flame off.
  • 10. Serve Paneer rice with salad.

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