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Brown Rice Shahi Pulao

A must have recipe on the table, especially when having vegetarian guests over
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Prep Time 7 minutes
Cook Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 200 grams (2 cups) Paneer (Indian cottage cheese)
  • 1 big onion
  • 1-3 green chilies (adjust to preferred spice level)
  • a handful of fresh coriander (leaves and stems)
  • 10-15 fresh mint leaves
  • 3 Tbsp ghee (separated)
  • 50 grams (½ cup) Cashew nuts
  • 1 tsp caraway seeds (shahi zeera) (substitute: cumin seeds)
  • 2 black cardamom
  • 3 green cardamom
  • 1 (3 cm) stick of cinnamon
  • 1 tsp brown sugar (substitute: ¾ tsp refined sugar)
  • 60 grams (½ cup) frozen green peas
  • 180 grams (1 cup) quick cooking basmati brown rice (I used daawat brand)
  • 1½ tsp salt
  • 2 cups (500 ml) water

Method
 

Preparation (7 minutes)
  1. Cut the paneer in cubes (approx. 2x2 cm). Peel and thinly slice the onion. Slice the green chili. Wash and finely chop the coriander and mint. Wash and drain the brown rice.
Cooking (30 minutes)
  1. Put a non stick pan on medium heat and add 1 Tbsp of ghee. Once hot, add cashews and fry for 2-3 minutes until they turn golden brown from all sides. Remove from the pan and set aside.
  2. Add cubed paneer into the same pan on medium heat. Fry for 2-3 minutes until it develops a golden crust on top. Flip and fry on the other side also until golden brown. Fry the paneer only on 2 sides (not on all 4 sides), so it remains soft. Remove from pan and set aside.
  3. Take a big, heavy bottomed pot and put it on medium heat. Add the remaining 2 Tbsp of ghee into it. Once it's hot, add the sliced onion and fry for for 3-4 minutes, stirring continuously, until it turns golden brown.
  4. Once the onion turns golden brown add the caraway seeds, black cardamom, green cardamom and cinnamon stick. Fry until fragrant (about a minute), then add the teaspoon of brown sugar. Saute for 1 minute, until the sugar caramelises.
  5. Now, add the frozen green peas, washed brown rice, chopped coriander and chopped mint leaves, salt and water. Mix well, and bring it to a boil. Then reduce the heat to low. Cover and let cook for 15 minutes.
  6. After 15 minutes, open the lid. If you still see liquid at the bottom, increase the heat to medium and let cook (uncovered) until all the liquid has evaporated. Then switch off heat. Add the fried cashews and paneer and give a gentle mix to bring the ingredients together.
  7. Enjoy!!