Paneer Methi Pulao ~ Basmati Rice Scented With Spices, Fenugreek Leaves And Paneer

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon canola oil
• 1 cardamom pod
• 2 cloves cinnamon
• 1 bay leaf
• 1/2 red onion
• 1/2 teaspoon ginger garlic paste
• paneer cut into 1/2 inch cubes - 1 cup
• 1/2 teaspoon turmeric powder
• green chilli Thai, slit lengthwise - 1, optional
• salt to taste
• methi leaves Dried, Kasuri methi - 2 tbsp., soaked in water for 10 mins and drained

1. Wash the rice well in water, drain and keep aside.
2. Heat the oil in a heavy bottomed pan. On medium heat, add the spice mix and roast them till fragrant.
3. Add the onion and ginger garlic paste and saute till onions are translucent.
4. Throw in the turmeric powder and green chilli (optional) and mix well.
5. Add paneer, salt and methi leaves and mix again.
6. Add the rice and water and cook with the pot open till bubbles form on top of the rice. Switch off heat and keep the pot covered for another 10-15 mins or so.
7. Do not mix the rice as it will break and become mushy.
8. Fluff the rice lightly with a fork and check for doneness.
9. Serve with any favorite raita and Indian pickle

basmati rice, water, canola oil, cardamom, cinnamon, bay leaf, red onion, ginger garlic, paneer, turmeric powder, green chilli, salt, methi

Taken from www.yummly.com/recipe/Paneer-Methi-Pulao-_-Basmati-Rice-scented-with-Spices_-Fenugreek-Leaves-and-Paneer-1665625 (may not work)