Paneer basmati pilaf--paneer pulao

Yield: 8 servings Ste

Ingredients:

2 c Basmati rice 2 Bay leaves
8 oz Paneer (see recipe) 1 Inch piece cinnamon stick
4 tb Light vegetable oil 8 Whole cloves
1/2 c Cauliflower florets 1/2 ts Black peppercorns
1 c Diagonally sliced carrots 3 c Water
1 c Chopped red or green bell 3/4 c Canned tomato sauce -pepper 2 ts Salt
2 tb Cashew halves

Instructions:

In the traditional version of this dish the rice paneer and vegetables all cook together. I like the vegetables to remain crunchy however so I cook them separately then stir them into the rice toward the end of its cooking time. Serve this subtle pilaf lamb chops or spicy stews. Wash rice thoroughly. Place in a bowl cover with water and let soak 15 minutes. Drain. Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side. Set aside. Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower carrots and peppers. Stir-fry for 5 minutes or until edges of peppers start to brown. Remove with slotted spoon and set aside. Reduce heat to medium. Add cashews and fry until light golden; remove and set aside. Add raisins and fry until plump; remove. Add whole spices to the pan. Stir and cook 1 minute. Add rice increase heat to medium-high and stir fry until rice is well coated with oil and begins to glisten about 5 minutes. Add water tomato sauce and salt. Bring to a boil then reduce heat to low cover and simmer for 12 minutes. Uncover and gently stir in vegetables and paneer Cover and cook 5 minutes longer. Remove from heat and let stand covered for 10 minutes Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews. PER SERVING: 365 calories 11 g protein 46 g carbohydrate 15 g fat (6 g saturated) cholesterol (not available) 716 mg sodium 2 g fiber. From an article by Laxmi Hiremath from the San Francisco Chronicle 9/1/93.