Recipe of Quick Paneer potato rice

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, paneer potato rice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Paneer'er dalna (Bengali paneer curry with potatoes and peas) is This is a very quick paneer recipe, that is prepared using no onion or garlic and is served with rice and dal, or with light vegetable. Palak Paneer ( Spinach with Cottage Cheese) Preparation Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are crunchy outside and soft outside.

Paneer potato rice is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Paneer potato rice is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook paneer potato rice using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Paneer potato rice:

1. Make ready 250 gram basmati rice
2. Make ready 150 gram sugar snaps
3. Make ready 225 gram paneer cubes
4. Prepare 125 gram potatoes peeled and make small cubes
5. Take 50 gram ghee
6. Take 2 teaspoon cumin seeds
7. Take 10 curry leaves
8. Make ready 1 1/2 teaspoon salt
9. Take 550 ml hot water

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Steps to make Paneer potato rice:

1. Wash the rice and soak them for 30 minutes. - In a pan add ghee and fry the paneer until lightly golden brown
2. Remove water from rice using a sieve. - Remove the paneer from pan and in the same pan add the cumin seeds and curry leaves. Once it starts to crackle add the drained rice and sauté on medium heat for 3 to 4 minutes.
3. Mix the rice using a large spatula to ensure the rice grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas. Add the salt and gently combine the rice, vegetables and paneer. Add 550 ml of hot water to the rice and mix well.
4. Cover the top of the pan with a piece of aluminium foil. Place the pan lid on top of the foil to seal the pot completely.
5. Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes is over switch of the gas and leave the pan for 20 minutes. Don't remove the lid, not even for a second.
6. After 20 minutes remove the lid and the foil to allow the steam to escape. Turn the gas on high and cook for 3 to 4 minutes. This will crisp up the bottom beautifully.
Finally fluff up the rice with fork. - Serve hot

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