I have made rice with paneer and corn many times. But this time I used crumbled paneer instead of cubed paneer to give a cheesy texture to the rice. To compliment the cheesy texture, I have added very mild but aromatic spices and added corns for some crunch.
It’s one more healthy, wholesome, simple to make and delicious one pot meal from my kitchen:)
Loved making and eating this meal. Hope you all would like it too:)
Ingredients
Basmati Rice – 1 cup
Crumbled Paneer- 1 cup
Boiled fresh corn- 1 cup
Chopped onions- 1/2 cup
Coconut milk powder- 1 tbsp
White pepper powder- 1 tsp
Butter- 1 tbsp
Bay leaf- 1
Cloves-4
Cardamom- 4
Cinnamon stick- 1 inch
Salt to taste
Mozzarella Cheese – 1 tbsp
Oil- little
Method
Wash and soak rice for 15-20 mins.
Heat butter in a heavy bottom pan. Add the bay leaf, cardamoms, cloves and cinnamon stick. Sauté for few seconds.
Add the chopped onions and sauté till in turns pale. Drain the rice well and add it to the onions. Sauté till rice is well coated with the butter.
Dissolve the coconut milk powder in 2 cups of water and add it to the rice. Add salt to taste and white pepper powder. Mix well. When the water starts boiling, reduce the flame, close the pan with a lid and cook.
When the rice is 3/4th done, add the crumbled paneer and boiled corn. Mix very gently till the paneer blends well.
Close the pan and cook again for few more minutes till the rice is cooked soft and dry.
Serve the rice hot garnished with cheese chips and vegetable raita:)
For garnish ( optional)
Heat a non stick tawa. Add the grated mozzarella cheese. Spread it as it melts. Let it cook till it becomes golden and crisp.
Switch off the gas. Let it cool for few seconds.
Remove from the pan, break into to chips and use as a garnish for the rice.
