RCI-SP.005.0067.001
Rice Paneer, Spicy
Rice Paneer, Spicy from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- Paneer cubed1/4 unit
- 1/2 cup
- tbs. Raisins2 unit
- 1/2 tsp
- tbs. fresh grated ginger1 unit
- 1/4 unit
- tbs. cilantro1 unit
- coarsley ground black pepper1 tsp
- 1/4 tsp
Method
1
Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly in a fine-mesh strainer.
2
Heat a dry pan over medium heat and toast the whole coriander seeds for 1-2 minutes until fragrant, stirring frequently to prevent burning.
2 minutes
3
Cube the paneer into bite-sized pieces and set aside; finely chop the red bell pepper and fresh ginger.
4
In a large pan, combine the toasted coriander seeds with the rinsed rice and fresh ginger, stirring to coat evenly.
1 minutes
5
Add 1 cup of water and salt to the pan, bring to a boil over medium-high heat.
5 minutes
6
Reduce heat to low, cover the pan tightly, and simmer for 12-15 minutes until the rice is just tender and water is absorbed.
13 minutes
7
Add the cubed paneer, raisins, and chopped red bell pepper to the cooked rice, gently folding to combine without breaking the paneer.
2 minutes
8
Season with coarsely ground black pepper and adjust salt if needed, then cook uncovered for 2-3 minutes to warm through.
3 minutes
9
Transfer to a serving dish and garnish with fresh cilantro just before serving.