Ingredients:

• 1 cup – basmati, pre-soaked for at least 20 min
• 1 – onion, chopped
• 2 – 3 – Garlic cloves, minced
• 1 cup – peas, boiled or frozen
• 1 -2 – green chillies, sliced
• 1 cup – cubed Paneer (+ or – depending on your taste)
• 1/4 cup – cashews, dry roasted (in oven or skillet)
• 1 – Bay Leaf
• 1 tsp – cumin
• 3 – 4 – Cloves whole
• 2 – 3 – green cardamom, slightly crushed
• salt
• few sprigs – Cilantro and Mint

Method:

1. Soak rice in water for few minutes.
2. In a skillet, add 1 tbsp oil, spread it around the pan and fry the paneer lightly. Turn when it browns.
3. Once done, drop the paneer in a bowl of cold water to make them soft. Remove and set aside.
4. Meanwhile in a skillet, add 1/2 tsp oil, saute cumin, chillies, bay leaf, cardamom, cloves, onions and garlic with some salt until onions get soft.
5. Add the drained rice and saute until the rice gets translucent.
6. Add 2 cups of water, close the lid and cook for 10-15 minutes.
7. When the rice is cooked, add the paneer, peas and cashews and toss them altogether.
8. Just before serving add cilantro and mint, give it a toss and serve hot.
9. Any spicy side dish would work very well with this rice.
10. Recipe courtesy: Dhivya Karthik
11. http://chefinyou.com/