Ingredients with Measurements:
- 2 cups Basmati rice
- 1 cup paneer, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 4 cups water
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat the ghee over medium heat. Add the paneer and fry until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and ginger. Saute until the onion is translucent.
4. Add the cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick. Saute for 1-2 minutes until fragrant.
5. Drain the rice and add it to the skillet. Saute for 2-3 minutes until the rice is coated in the spices.
6. Add the turmeric powder, red chili powder, and salt. Stir to combine.
7. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
8. In a separate skillet, toast the cashews and raisins until the cashews are golden brown and the raisins are plump.
9. Once the rice is cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and add the fried paneer, toasted cashews and raisins, and chopped cilantro. Stir to combine.
10. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for skillet, low heat for rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken
- Cashews can be substituted with almonds or peanuts
- Raisins can be substituted with dried cranberries or apricots
Variations:
- Add vegetables such as peas, carrots, or bell peppers to the rice
- Use different spices such as garam masala or coriander powder
- Add a dollop of yogurt or raita on top of the rice before serving
Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and results in fluffier rice
- Toasting the cashews and raisins adds extra flavor and texture to the dish
- Use a non-stick skillet to prevent the paneer from sticking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the kanika with paneer in a large serving bowl or on individual plates. Garnish with fresh cilantro and a sprinkle of toasted cashews.
Garnishes:
Fresh cilantro, toasted cashews
Pairings:
Serve with a side of naan bread or papadums.
Suggested side dishes:
Cucumber raita, mango chutney, or a side salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and reheat.
- If the rice is too wet, remove the lid and let it sit for a few minutes to allow the excess moisture to evaporate.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kanika is a traditional Indian rice dish that is often served at special occasions such as weddings and festivals.
Flavor profiles:
The kanika with paneer is a flavorful and aromatic dish with a combination of spices such as cumin, cardamom, and cinnamon. The paneer adds a creamy and slightly tangy flavor to the dish.
Serving suggestions:
Serve the kanika with paneer as a main dish for lunch or dinner.
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Region: Indian