Paneer Capsicum Pulao /Indian Cottage Cheese&Bell Pepper Rice

Today I am sharing an easy to prepare Rice dish,Paneer bell pepper pulao.Paneer capsicum rice/pulao is one of the best healthy,easy to prepare rice recipes and can be served with various accompaniments and Indian curries.

It is a quick nutritious rice dish flavored with delicated spiced,paneer and capsicum.
This tomato-based paneer capsicum pulao is a toothsome treat that will delight your family and friends!

PANEER CAPSICUM RICE/PULAO

Course:Main course

Yield :4 servings

Preparation Time:10minutes

Cooking Time:20 minutes

Total Time: 30 minutes 

 

 INGREDIENTS:  

• Basmati rice -1 Cup
• Capsicum  -1 no (medium size)
• Paneer cubes- 1cup
• Carrot  -1 no
• Onion  -1 no
• Green Chilies-2 nos
• Ginger-Garlic paste-1 tsp   
• Tomato  -1 no  
• Cinnamon - 1 inch piece
• Cloves - 3nos 
• Bay leaf -1
• Cardamom  -4nos
• Black Pepper- 1tsp
• Shah Jeera-1/2tsp(optional)
• Salt  - to taste
• Water -2 cups
• Oil/ghee -1 tbsp    
• Coriander leaves,chopped (optional)-2 tsp

 

CAPSICUM PANEER RICE/PULAO

 METHOD:    

1.  Wash and soak the rice for at least for 30 minutes.Drain it well in a colander.
2. Cut the capsicum into medium sized cubes.
3. Soak the paneer cubes in hot water with a pinch of salt for minimum 15 minutes.
4. Add ghee/oil in a pan,add well drained rice and saute until it becomes dry.While roasting,be gentle otherwise it may break. 
5. Heat oil/ghee in a pan,add cinnamon,cardamom,cloves bay leaf,shah jeera and saute for 1 minute or until fragrant.
6. Add finely chopped onion and saute until translucent,without changing its color.
7. Add ginger-garlic paste and saute until the raw ginger smell goes off.Add chopped tomato and fry till it becomes soft.
8. Add finely chopped carrots along with green chilies.Fry till carrots are half done.Add crushed black pepper and mix it well.Add 2 cups of water,required salt and bring it to a boil. 
9. Add the roasted rice bring it to a boil.Close the lid and cook in a low flame for few minutes.
10. Mean while shallow fry the paneer cubes preferably in a nonstick pan in a medium flame until golden color and immerse them in hot water until use.Drain the  water and keep aside.
11. Heat oil in a pan,add diced capsicum/bell pepper and saute for 2-3 minutes.Keep aside.
12. Add paneer cubes and capsicum cubes to the rice and veggies mix,cover and cook for another 2-3minutes.
13. Make sure that bell peppers are not over cooked.I like crunchy peppers than mushy ones.Once the bell peppers/capsicums are added,don't cook more than 2-3minutes.
14. Taste the rice and adjust seasoning accordingly.Sprinkle coriander leaves/cilantro and serve hot.

  NOTES:

• Roasting rice ensures separate grains.
• You can replace whole slit green chilies with red chili powder
• Soaking the paneer cubes in hot water ensures  its softness even when cooled down.If not frying the paneer just dip them in hot water for5-10 minutes and drain the water before cooking.
• While shallow frying paneer,make sure that you use a nonstick pan and fry it in a medium flame until golden color.
• Add some ghee fried cashew nuts along with paneer.If you like sweet touch,add ghee fried raisins also.   

PANEER CAPSICUM RICE

Serve warm along with a spicy or rich accompaniment,any kind of Raita,pickle and papad.....

Enjoy the Dish.....

Happy Cooking!!!!!

LOTUS 

Chicken Biryani -Kerala Style

  
Ingredients:

For Cooking Rice:

• Basmati Rice-2 cups(I use Tilda)
• Cinnamon Sticks-2-3 small 1/2''pieces
• Cardamom pods-4
• Cloves-5
• Bay leaf-2
• Water-4 cups
• Lemon juice-1tbsp,freshly squeezed
• Ghee-2tbsp
• Salt to taste 

 For Marination:

• Chicken-750gm,medium pieces
• Turmeric powder-a couple of pinches
• Chilly powder-1/2tsp
• Black Pepper-1/2tsp,crushed
• Garam masala-1/2tsp,freshly crushed
• Salt to taste  

For Masala:

• Onion-3,thinly sliced
• Ginger-1tbsp,crushed
• Garlic-1tbsp,crushed
• Green Chilly-10-12(adjust as per ur tolerance level)
• Tomato-2,big size,chopped
• Turmeric powder-a couple of pinches
• Coriander powder-2tsp
• Garam masala-1tsp
• Mint leaves-1/4cup,chopped
• Coriander leaves-a handful,chopped
• Lemon juice-1tbsp
• Oil/ghee-as required
• Salt to taste

Method:
For Masala Preparation:

• Clean and wash the chicken pieces.Drain out the excess water completely.
• Marinate the chicken pieces with marination ingredients.Keep aside for at least 30 minutes.
• Shallow fry the marinated chicken pieces in oil,not more than 5 minutes,including both sides.Keep them aside.
• Heat oil in a pan, add crushed ginger,garlic and green chillies.Stir fry for 1-2 minutes.Add sliced onion and saute till it turns light golden colour.
• Add chopped tomatoes and saute well.Add turmeric, coriander,garam masala powders and mix well with all the ingredients and saute until the raw smell of the spices disappears.
• Once the raw smell is gone,add the shallow fried chicken pieces,mix well .Add some water and cook covered in medium-low heat until all the water is absorbed and the chicken pieces are coated with the masala.
• Add chopped mint leaves,coriander leaves and combine well.Sprinkle a pinch of garam masala and add 1tbsp fresh lemon juice and mix well.Switch off the heat.

 

 For Cooking  Rice:

• Wash and soak the rice in water for20-30 minutes.Drain the water completely.
• Heat ghee/oil in a pan and add half the quantity of whole spices and add the rice.Saute the rice for few minutes.
• Boil the required amount of water in a vessel with the remaining whole spices,bay leaf,salt.Add the sauteed rice to this and cook covered till the rice is done and the water is completely dried.Sprinkle a few drops of  lemon juice over the rice.Allow to cool and keep aside.

• Take a greased vessel,spread the chicken pieces along with the gravy in the bottom.Now add a layer of cooked rice over this.Drizzle ghee and sprinkle  garam masala powder,fried onions and chopped coriander leaves and mint leaves in between the layers.Repeat this process 3 or 4 times,depending on the quantity of the rice and chicken.
• You can also bake this in a  preheated oven for 15-20 minutes.Cover the vessel with aluminum foil.
• Reserve some nuts,raisins and fried onions for final garnishing before serving.Mix thoroughly.

NOTES:

• Do not overcook the rice.Once it is cooked, allow it to cool by spreading it in a tray or big vessel.
• You may use  crushed shajeera along with your garam masala powder in chicken masala.
• Make sure that the chicken masala should not be watery.
• you may use ground poppy seeds while making the chicken masala.  

Serve hot with Raita,Pickle and Mint-coriander chutney.....

  

VEGETABLE PULAO( Spiced Vegetable Rice)

This is a fragrant rice recipe with lots of vegetables and spices.Vegetable pulao is the most comforting one pot meal which is cooked with a blend of spices and veggies with flavorful Basmati rice.Pulao can be made in different ways and there are many versions and recipes too.

Rice plays an important role in Indian cuisine.Basmati rice is a variety of  long grain rice grown in the nothern regions of India.It's fragarant and delicate.The main characteristic of Basmati is the intense fragrance that fills the air when the rice is being cooked.Basmati rice is available in 2 varieties:white and brown.   

Feeling lazy?...Make pulao.Ther's nothing like a pulao or biryani to save you time on a busy day.....I have been making this pulao for many years now.We usually have the pulao with meat or paneer curries or with grilled meat.I use whole spices instead of masala powder which yields an  aromatic mild flavor to the rice and a combination of ghee and oil for sauteing the veggies which brings out their flavor very nicely.Yesterday,I prepared this pulao  and my guests enjoyed well.So I thought of sharing the recipe to my friends who are very lazy during week days.

Here is the recipe for veg pulao
Ingredients: 
White Basmati rice-1cup
Mixed vegetables-
Carrot-1,cut in cubes
French beans-3-5 cut in small pieces
Green peas-1/4 cup
Cauli flower-5 florets(optional)
Onion-1 big,finely chopped
Ginger-Garlic paste-1tbsp
Green chillies-3-5,slit(As per tolerance level)
Turmeric powder-1/4tsp
Coriander powder-1/2tsp
Cumin seeds-1/2 tsp
Cinnamon-1'' stick
Cloves-3-5
cardamom-2-4pods
Whole pepper-3-5
Pepper powder-1/2-1tsp
Bay leaf-2
Juice of half lemon 
Coriander leaves-a handful
Mint leaves-5 leaves
Cashew nuts-a handful
Raisins-a handful 
Salt to taste
Water-11/2 cups 
Ghee/oil-as required 

Method:
Wash and soak the rice in enough water for at least 30 minutes.
After 30 minutes,drain the water completely using a colander.Heat 1-2tbsp ghee/oil in a pan and fry rice for few minutes.This will help the rice to become lengthy(will not break)when it is cooked.
Heat ghee/oil in a heavy bottomed vessel.Add cumin seeds and allow to splutter.Add the all whole spices and stir for few seconds.
Add finely chopped onion and saute it till translucent followed by the ginger garlic paste and green chillies in order.
Now add turmeric powder,coriander powder and crushed pepper to this mixture and stir for few seconds.
Add chopped vegetables with a little salt. Saute it for few minutes.
Now add stir fried rice,combine well.Pour the measured water and bring to a boil.Stir in salt.Keep the pan closed and cook on slow heat until done.
Switch off heat and add lemon juice and combine well.Add chopped coriander leaves and mint leaves.Garnish with fried cashew nuts and raisins.

Serve hot with Raita,Pappad and Mango Pickle....
 
Happy Cooking!!!