Coconut Milk Pulao with Tangy Paneer Curry

Plate and bowl: Bamboo Bamboo

It’s awfully cold outside and I wanted to make a nice rice dish and have it with some warm curry. This rice is very simple to make. I made the rice plain but you can also add veggies of your choice. Also, you can substitute tofu for paneer in the curry.

Recipe for Rice

Ingredients

  1. 1.5 cups basmati rice, soaked in hot water
  2. 1 can of coconut milk
  3. Butter to cook
  4. 2 large onions, sliced
  5. Salt to taste
  6. Cilantro for garnish
  7. Dry spices: 4 pods of cardamom, 3 bay leaves, 4 cloves, 2 pieces of cinnamon, 3 star anise, 1/2 tsp fennel

Method:

  1. Heat butter in a pan and roast dry spices.
  2. Once fragrant, add onions and cook until golden. Reserve half of golden onions for adding to cooked rice later.
  3. Add drained rice and sauté for a couple of minutes.
  4. Add coconut milk to cover the rice fully (there might be some milk left) and cook until done.
  5. Garnish with cilantro.

Recipe for curry

Ingredients

  1. 3 tbsp butter
  2. 260 gms of panner, cubed
  3. 1 large finely chopped onion
  4. 4 tbsp thick yoghurt
  5. Cilantro to garnish

For curry paste:

Roast the following spices in 3 tbsp butter and make a paste with little water:

  1. 2 tbsp coriander
  2. 1 tbsp cumin
  3. 1 tsp tamarind
  4. 1 tbsp fenugreek seeds
  5. 2 cloves of garlic
  6. 2 red chillies
  7. 1/2 tsp fennel

Method:

  1. Mix the paste with Greek yoghurt and marinate panner cubes for an hour.
  2. Heat butter in a pan and fry onions until golden.
  3. Add marinated paneer, some water depending on the consistency you prefer and cook until gravy thickens. Garnish with cilantro.