Ingredients with Measurements:
- 2 cups of basmati rice
- 2 tablespoons of vegetable oil
- 2 tablespoons of ghee
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of fenugreek seeds
- 1 teaspoon of asafoetida
- 2 bay leaves
- 2 cloves
- 2 cardamom pods
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 2 cups of diced paneer
- 2 cups of chopped onion
- 2 cups of chopped tomatoes
- 2 cups of chopped bell peppers
- 2 tablespoons of chopped ginger
- 2 tablespoons of chopped garlic
- 2 tablespoons of chopped cilantro
- 1 teaspoon of sugar
- Salt to taste
Special Equipment Needed:
- Pressure cooker
- Large saucepan
Step-by-Step Instructions:
1. Wash and soak the basmati rice for 30 minutes.
2. Heat the vegetable oil and ghee in a pressure cooker over medium heat.
3. Add the cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, asafoetida, bay leaves, cloves, and cardamom pods and sauté for a few minutes.
4. Add the turmeric powder, red chili powder, coriander powder, and garam masala and sauté for a few minutes.
5. Add the diced paneer and sauté for a few minutes.
6. Add the chopped onion, tomatoes, bell peppers, ginger, garlic, cilantro, sugar, and salt and sauté for a few minutes.
7. Add the soaked basmati rice and sauté for a few minutes.
8. Add 3 cups of water and close the pressure cooker.
9. Cook for 10 minutes or until the rice is cooked.
10. Serve hot with a side of raita.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 500
Fat: 20g
Carbohydrates: 70g
Protein: 20g
Substitutions for Ingredients:
- Vegetable oil can be substituted with olive oil or coconut oil.
- Paneer can be substituted with tofu or tempeh.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- You can add other vegetables like carrots, peas, potatoes, etc.
- You can add nuts and dried fruits for added flavor.
Tips and Tricks:
- Soaking the rice helps to make it more fluffy and tender.
- You can adjust the spices according to your preference.
Storage Instructions:
Bhatoora with Paneer can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Bhatoora with Paneer can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Bhatoora with Paneer can be served with a side of raita and a sprinkle of chopped cilantro.
Garnishes:
Bhatoora with Paneer can be garnished with chopped cilantro, nuts, and dried fruits.
Pairings:
Bhatoora with Paneer can be paired with a side of raita, pickles, and chutneys.
Suggested Side Dishes:
Bhatoora with Paneer can be served with a side of raita, pickles, chutneys, and any other Indian side dishes of your choice.
Troubleshooting Advice:
- If the Bhatoora is too dry, add a few tablespoons of water and stir.
- If the Bhatoora is too wet, cook for a few minutes longer.
Food Safety Advice:
- Always wash your hands before and after handling food.
- Always use clean utensils and cookware.
- Always store food in an airtight container in the refrigerator.
Food History:
Bhatoora is a popular Indian dish made with rice and paneer. It is believed to have originated in the Punjab region of India.
Flavor Profiles:
Bhatoora with Paneer has a savory and spicy flavor with a hint of sweetness.
Serving Suggestions:
Bhatoora with Paneer can be served as a main dish or as a side dish.
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Region: Indian