Paneer - 5 oz chopped into cubesI used half of my 10oz packet
Cumin Powder - 1/2 tsp
Prep - Work
Wash the rice nicely and cook it in your preferred way. I cooked in my rice cooker and went with 1:2 rice to water ratio.
Let the rice cool down.
Chop all the veggies and the paneer.
Heat a wide pan or kadai and oil and ghee.
Once the oil and ghee become hot, add the cumin seeds.
As they start to splutter, add the chopped green chilly and onion.
Cook until the onion turns translucent.
Now add all the veggies and salt.
Mix them well and add the 3 tbsps of water and cover and cook for about 5 minutes.
By now the veggies will be tender. Now remove the lid and cook until the water is all evaporated.
That’s it the the veggie mix is ready.
Heat a small pan and add 1/2 tsp of oil.
Once the oil is hot add the cumin powder and paneer and mix well.
Let it roast until the paneer turns golden brown on both sides.
Add the cooled down rice to the veggie mix and mix them well.
Check for salt and add if required.
Finally add the fried paneer and that’s it.
I usually serve this with onion raita or just plain yogurt.
Any rice variety can be used. Basmati is not mandatory. If you are not preparing this for lunch box, you can add 2 tbsps of ghee instead of 1 tbsp oil and 1 tbsp of ghee. When ghee rice is not warm enough, it will be difficult to consume. So for lunch box I got with the combo of ghee and oil. Addition of paneer is completely optional. Instead of paneer dried nuts and raisins can be used too and it will be perfect for potlucks. Adjust the veggies, salt and green chilly according to your preference. I didn’t add any other masala. You can add kada masala (Cardamom, Cloves and Cinnamon) to make this as ghee pulav.