ACK 4.8: Kesar paneer pulao

Kesar paneer pulao

Saffron rice with cheese balls

Kesar paneer pulao with its fried cheese balls, fried nuts, and raisins, looks like a saffron-colored landscape strewn with flowers. With just a soup and a light bread, it makes a complete meal.

Soaking time: 15-20 min
Preparation and cooking time: 30-40 min

2 cups (350 g) basmati or other good-quality long-grained rice
1/3 cup (50 g) raisins
7 oz (200 g) pressed paneer
1/2 teaspoon powdered saffron or 1 teaspoon saffron strands
2 teaspoon brown sugar
1/4 pint (150 ml) warm milk
2 tablespoon butter
3 cups (700 ml) water
1/3 cup (50 g) blanched almonds or cashew nuts, toasted
2 1/2 teaspoon salt

Wash the rice, soak it for 15-20 minutes in cold water, and let it drain. Knead the paneer until it is soft, and roll it into small balls, or press it and cut it into cubes. Deep-fry the paneer balls or cubes until they are browned all over. Drain. Dissolve the saffron and sugar in the warm milk, and put the raisins and deep-fried cheese balls or cubes in the saffron-milk to soak.

Melt a tablespoon of butter in a large saucepan over medium heat and stir-fry the rice for 2 minutes. When the grains become lightly toasted, pour the water and salt into the rice, bring to a boil, then cook covered over very low heat. After 10 minutes, remove the cover and gently stir in the saffron-milk (set the cheese balls aside), nuts, and raisins. Be careful not to break the grains. Cover the pot again and cook 10 minutes more or until the rice is completely cooked. Then remove the cover and allow the rest of the water to evaporate by cooking it another 2 or 3 minutes.

Finally, dot the rice with butter and gently mix with a fork. Garnish with the cheese balls and serve hot.

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