Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 c Basmati rice
8 oz Paneer (see recipe)
4 tb Light vegetable oil
1/2 c Cauliflower florets
1 c Diagonally sliced carrots
1 c Chopped red or green bell
-pepper
2 tb Cashew halves
2 tb Raisins
2 Bay leaves
1 Inch piece cinnamon stick
8 Whole cloves
1/2 ts Black peppercorns
3 c Water
3/4 c Canned tomato sauce
2 ts Salt

In the traditional version of this dish, the rice, paneer and
vegetables all cook together. I like the vegetables to remain
crunchy, however, so I cook them separately, then stir them into the
rice toward the end of its cooking time. Serve this subtle pilaf lamb
chops or spicy stews.

Wash rice thoroughly. Place in a bowl, cover with water and let soak
15 minutes. Drain.

Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil
2 minutes per side. Set aside.

Heat remaining oil in a Dutch oven over medium high heat. Add
cauliflower, carrots and peppers.

Stir-fry for 5 minutes, or until edges of peppers start to brown.
Remove with slotted spoon and set aside.

Reduce heat to medium. Add cashews and fry until light golden; remove
and set aside. Add raisins and fry until plump; remove.

Add whole spices to the pan. Stir and cook 1 minute.

Add rice, increase heat to medium-high, and stir fry until rice is
well coated with oil and begins to glisten, about 5 minutes. Add
water, tomato sauce and salt. Bring to a boil, then reduce heat to
low, cover, and simmer for 12 minutes. Uncover and gently stir in
vegetables and paneer,

Cover and cook 5 minutes longer.

Remove from heat and let stand, covered, for 10 minutes,

Fluff rice gently with a fork and transfer to a serving dish. Garnish
with fried raisins and cashews.

PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat
(6 g saturated), cholesterol (not available), 716 mg sodium, 2 g
fiber.

From an article by Laxmi Hiremath from the San Francisco Chronicle,
9/1/93.

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