Ingredients:

• 200 g – paneer, cut into 1 cm cubes
• 2 cup – basmati Rice
• 2 cups – water
• 1 cup – Mint leaves, packed
• 1 cup – onion, thinly sliced
• 2 tsp – Fennel seeds (saunf)
• 3 tbsp – Ghee or oil
• 4 – Cloves
• 2 to 3 pieces – cinnamon, 2 cm long
• 4 – Cardamom
• salt to taste

Method:

1. Wash the rice, drain completely.
2. Add 2 cups of water and leave aside to soak.
3. Meanwhile take 2 cups of water, add mint leaves and fennel seeds.
4. Heat until it boils.
5. Lower the heat and simmer for 2-3 mins.
6. Strain and measure the liquid.
7. Add enough water if needed to make it 2 cups.
8. Heat the ghee or oil in a thick pan, preferably non-stick.
9. Add cloves, cinnamon and cardamom.
10. Add onion and fry till golden brown.
11. Add the rice with the soaking water.
12. Add the mint liquid and salt.
13. Add paneer.
14. When the liquid begins to boil, cover the pan with a lid and lower the heat.
15. Leave undisturbed till the liquid is evaporated and the rice is cooked (you will notice there is no more steam escaping from the lid).
16. To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula.
17. There should be no liquid at the bottom of the pan.
18. Switch off the heat.
19. After 10 minutes, gently stir the rice without breaking the grains and serve hot with a kurma/ curry/ and/or raitha.