Cooking Time : 30 minutes
- 1 Bay leaf
- 2 Star Anise
- 1 Elachi
- 1/2 inch Cinnamon
- 2 Onions
- 1 Tomato, chopped
- Handful of Mint leaves
- 3 - 4 Green chillies
- 1/2 Tbsp Ginger - Garlic paste
- 1 Cup Sprouted peas
- 50 gms Paneer, cubed
- 1 1/2 Cup Basmati Rice
- 2 Cups Water
- 1 Cup Coconut Milk
- 1/2 Tsp Turmeric powder
- 1 Tsp Chilli powder
- 1 Tbsp Oil
- 1/2 Tbsp Lemon juice
Grind mint leaves and green chillies.
Grind onions to a fine paste.
Heat oil in a pan and add the bay leaf followed by cinnamon, star anise and elachi.
Add the ground onion paste, saute for a minute and add ginger - garlic paste.
Fry and add the chopped tomato.
Now add the ground mint - green chilli paste and mix well.
Add turmeric powder, chilli powder and salt.
Mix well and cook for couple of minutes or till the raw smell of chilli powder goes off.
Add the cubed paneer and sprouted peas.
Wash the rice and add it to the paneer - peas masala mixture.
Mix, add coconut milk and the measured water.
Close the pan with aluminium foil and simmer the flame.
Let it cook for 20 minutes and switch off the flame.
Remove, add lemon juice and mix slowly without breaking the rice.
Garnish with Mint leaves and coriander leaves.
Serving Options :
Serve with any Raita and chips.
Linking this recipe with Cookbook Jaleela's My own Event - " Bachelor's Feast "
Siri's " Celebrating First Anniversary - Giveaway "
Nithu's " Healthy food series " n " Healthy foods for healthy kids - paneer "