Stephen Ceideburg
2 c Basmati rice
8 oz Paneer (see recipe)
4 tb Light vegetable oil
1/2 c Cauliflower florets
1 c Diagonally sliced carrots
1 c Chopped red or green bell
-pepper
2 tb Cashew halves
2 tb Raisins
2 Bay leaves
1 Inch piece cinnamon stick
8 Whole cloves
1/2 ts Black peppercorns
3 c Water
3/4 c Canned tomato sauce
2 ts Salt
In the traditional version of this dish, the rice,
paneer and vegetables all cook together. I like the
vegetables to remain crunchy, however, so I cook them
separately, then stir them into the rice toward the
end of its cooking time. Serve this subtle pilaf lamb
chops or spicy stews.
Wash rice thoroughly. Place in a bowl, cover with
water and let soak 15 minutes. Drain.
Cut paneer into cubes. Brush with 1/2 tablespoon of
the oil and broil 2 minutes per side. Set aside.
Heat remaining oil in a Dutch oven over medium high
heat. Add cauliflower, carrots and peppers.
Stir-fry for 5 minutes, or until edges of peppers
start to brown. Remove with slotted spoon and set
aside.
Reduce heat to medium. Add cashews and fry until light
golden; remove and set aside. Add raisins and fry
until plump; remove.
Add whole spices to the pan. Stir and cook 1 minute.
Add rice, increase heat to medium-high, and stir fry
until rice is well coated with oil and begins to
glisten, about 5 minutes. Add water, tomato sauce and
salt. Bring to a boil, then reduce heat to low, cover,
and simmer for 12 minutes. Uncover and gently stir in
vegetables and paneer,
Cover and cook 5 minutes longer.
Remove from heat and let stand, covered, for 10
minutes,
Fluff rice gently with a fork and transfer to a
serving dish. Garnish with fried raisins and cashews.
PER SERVING: 365 calories, 11 g protein, 46 g
carbohydrate, 15 g fat (6 g saturated), cholesterol
(not available), 716 mg sodium, 2 g fiber.
From an article by Laxmi Hiremath from the San
Francisco Chronicle, 9/1/93.
