Paneer, also known as Indian cottage cheese. is a fresh cheese. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. It is very rich in protein, calcium and vitamin A.
Paneer is popular among children as well as adults. Its a very versatile ingredient and blends well in many cuisines. It’s a perfect ingredient to use during special occasions and parties:)

Ingredients

Basmati rice- 1 and 1/2 cups
Water- 3 cups
Butter- 1 tbsp
Salt to taste

Chopped paneer- 2 cups
Chopped capsicum- 1 cup
Chopped spring onions- 1/2 cup
Chopped spring onion greens- 1/2 cup
Red chilli powder- 1 tsp
Jeera powder- 2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
Dry mango powder- 1/4 th tsp
Garam masala powder- 1/2 tsp
Chat masala powder- 1/2 tsp
Salt to taste
Chilli garlic sauce- 1 tsp
Soya sauce- 1 tsp
Vinegar- 1/2 tsp

Method

Wash and soak rice for half an hour.
Heat butter in a heavy bottom pan.
Drain the rice. Add it to the hot melted butter and sauté for 2 mins till each grain is coated with butter.
Add 3 cups of water and little salt.
When the water starts boiling, reduce the flame, close the pan with a lid cook till done.
Fluff the rice and let it cool. It’s important that the grains should be separate.

In a bowl, add chopped paneer, capsicum, spring onions, all the dry masala powder, 1 tbsp of oil and salt to taste. Mix well, but gently so that paneer and vegetables are well coated with the masala. Let it marinate for an hour.

Heat 2 tbsps of oil in a pan.
To the hot oil, add the marinated paneer and vegetables. Sauté on a high flame for 2 mins.
Reduce the flame, add soya sauce, chilli garlic sauce and vinegar and mix well. Cook for a minute.
Add the rice and mix well.
Sauté for min on a high flame.
Take off the gas, transfer to a serving dish, garnish with chopped spring onion leaves and serve hot with raitha:)