I always found egg rice very tempting, but since I don’t eat eggs, I tried Paneer rice in the same way. It is spicy and mouth-watering. To make it a little healthy, I had added paneer more compare to the quantity of rice. I kept it simple with a few numbers of vegetables, but you can also add other vegetables like peas and carrot to it.
Prep time: 15 Min
Cook time: 10 Min
1 cup uncooked rice
200 gram paneer or cottage cheese
1/3 cup of onion
1/4 cup of red bell pepper
1/3 cup of tomato
1/4 cup of yellow bell pepper
1/4 cup of green bell pepper
2 green chili
9-10 garlic cloves
Small piece ginger
1 tsp of red chilli powder
1/4 tsp of garam masala
1 tsp of coriander powder
1 /2 tsp of cumin seeds
Dash of asafetida
Salt to taste.
Wash rice twice and soak it in clean water for half an hour (You can also use it directly without soaking, but rice texture will be good if you soak for at least 15 minutes).
Take one pot and fill 3/4 water in it. Put it on the flame, add 1/2 tsp of salt, few drops of oil to it and bring it to boil.
Add soaked rice to the boiling water and parboil till al-dente texture. (It should not be sticky and broken).
Drain extra water and let it cool as it is.
Till rice is cooking, chop all vegetables and get ready.
Take a skillet and add vegetable oil to it. Let it heat at low flame.
Add cumin seeds, pinch of asafetida and let it splutter.
Then add onions and ginger+garlic+chili paste to it. Saute it and cook for 2 minutes.
Add all three types of bell pepper, add a
Once all vegetables are done, add tomatoes to it. Stir it, cover the lid and cook for 2 minutes or till tomatoes get soft.
After that add chili powder, coriander powder, garam masala, and paneer cubes to the above mixture.
Mix them well and let it cook for few minutes so that the flavor gets penetrated in the paneer.
Add boiled rice, salt to taste to it and give a light toss so that rice doesn’t break while mixing.
Enjoy healthy full of protein rice with raita or curd and more paneer as a garnish.