Karnataka-Style Vegetable Ghee Rice With Paneer Recipe

About this recipe

A fragrant Karnataka-style ghee rice cooked with aromatic spices, vegetables, and golden paneer cubes. Perfect for an advanced cook aiming to create a high-calorie, nutrient-packed vegetarian dinner.

Instructions

1. Heat 2 tablespoons of ghee in a deep pan or pressure cooker over medium heat.
2. Add bay leaf, cinnamon stick, cloves, cardamom pods, black peppercorns, and cumin seeds. Sauté for 30-40 seconds until aromatic.
3. Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
4. Toss in the chopped carrots, green beans, and green peas. Stir-fry the vegetables for 3-4 minutes.
5. Add the turmeric powder and salt, mixing well with the vegetables.
6. Drain the soaked basmati rice and add it to the pan. Gently stir to coat the rice with the ghee and spices.
7. Pour in 3 cups of hot water. Mix well and bring it to a gentle boil.
8. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15-18 minutes until the rice is fully cooked and water is absorbed. Alternatively, if using a pressure cooker, cook for 1 whistle on medium heat and let the pressure release naturally.
9. In a separate pan, lightly fry the paneer cubes in a teaspoon of ghee until golden on all sides. Set aside.
10. Once the rice is cooked, fluff it gently with a fork. Add the fried paneer cubes, chopped coriander leaves, and mint leaves. Mix gently to combine.
11. Serve hot with a side of cucumber raita or plain yogurt.