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1
In the traditional version of this dish, the rice, paneer and vegetables all cook together.
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2
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.
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3
Serve this subtle pilaf lamb chops or spicy stews.
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4
Wash rice thoroughly.
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5
Place in a bowl, cover with water and let soak 15 minutes.
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6
Drain.
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7
Cut paneer into cubes.
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8
Brush with 1/2 tablespoon of the oil and broil 2 minutes per side.
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9
Set aside.
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10
Heat remaining oil in a Dutch oven over medium high heat.
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11
Add cauliflower, carrots and peppers.
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12
Stir-fry for 5 minutes, or until edges of peppers start to brown.
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13
Remove with slotted spoon and set aside.
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14
Reduce heat to medium.
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15
Add cashews and fry until light golden; remove and set aside.
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16
Add raisins and fry until plump; remove.
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17
Add whole spices to the pan.
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18
Stir and cook 1 minute.
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19
Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes.
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20
Add water, tomato sauce and salt.
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21
Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
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22
Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer.
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23
Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish.
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24
Garnish with fried raisins and cashews.
