Vegetable Pulao with Paneer
This is a one-pot meal. I love when I am able to come up with something that has everything. This rice dish can be served as an entree as well as a side dish. Ideally it should be served with a delicious bowl of lentils and some raita– perfect!
It also can be served with a roast chicken or fish – really anything. It is extremely versatile.
Preparing it is a cinch. The mixed vegetables can be fresh, if you have time to chop and prep, or they can be frozen. I always have packaged paneer in my freezer and am able to thaw and cook with it in no time. If you don’t have access to paneer (it is available in the refrigerated section at Whole Foods), shredded chicken or any other meat can be substituted.
We had it for lunch on Sunday with a big bowl of yogurt. It was delicious and very satisfying. The spice level can be adjusted according to taste. We tend to keep things mild so Sia can eat as well. I like things spicy and end up pairing a green chili pickle with the rice dish- yum!
- 1 cup basmati rice
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 stick cinnamon, 2 inches
- 2-3 cloves
- 1 medium onion, chopped
- 2 garlic cloves, minced
- Salt
- 1 teaspoon turmeric
- 2 cups mixed vegetables, carrots, beans, potatoes, peppers- chopped into quarter inch pieces
- ¼ cup paneer, cut into ¼ inch pieces
In a wide frying pan, heat the olive oil. Add the cumin seeds, cinnamon stick and cloves. Saute on medium heat for a minute, or till the spices begin to sizzle. Add the onion and garlic and sauté for 4-5 minutes on medium heat. Add the vegetables and rice and sauté for 2-3 minutes. Add the salt and turmeric and 2 cups vegetable or chicken broth. Bring to a boil on high heat. Lower heat to medium and cover the pan half way once bubbles begin to form on the surface. Cover the pan completely once the moisture (chicken broth) has evaporated. Cook on low heat for 20 minutes or till the rice is done.
Garnish with paneer pieces and serve.
