Spiced Yogurt Rice With Crispy Paneer Recipe

About this recipe

A flavorful vegetarian dinner featuring basmati rice, crispy paneer cubes, and a spiced yogurt sauce. Perfect for those seeking a satisfying and Jain-friendly meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 500 ml Oleev Extra Light Olive Oil
• 200 g Id Soft And Creamy Paneer
• 500 ml Mother Dairy Cow Milk
• 1 kg Supreme Harvest Iodized Salt
• 100 g Satyam Black Big Mustard Seeds
• 100 g Jk Jeera Powder / Cumin Powder
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• 50 g Sakthi Curry Powder
• 50 g Black Pepper

Instructions

1. 1. Cook 2 cups of basmati rice according to package instructions and set aside.
2. 2. In a blender, combine chopped coriander leaves, 1/4 teaspoon salt; blend until smooth. Add 3/4 cup milk and blend again until just combined.
3. 3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons mustard seeds, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon curry powder, and 1/2 teaspoon ground red pepper; sauté for 1 minute until fragrant.
4. 4. Add 500 g paneer cubes to the skillet and sauté for 4-5 minutes, turning occasionally, until golden and crispy on all sides.
5. 5. Remove the skillet from heat and stir in the prepared milk mixture. Mix well to coat the paneer evenly.
6. 6. Serve the spiced paneer and milk mixture over the cooked basmati rice. Garnish with fresh coriander sprigs, if desired.