Paneer Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear.
2. Heat 1 cup of ghee in a large pot over medium heat. Add 4 teaspoons of cumin seeds
3. 8 bay leaves
4. 8 cinnamon sticks
5. 16 cloves, and 8 green cardamoms. Sauté until aromatic (about 1-2 minutes).
6. Add 4 cups of sliced onions and sauté until golden brown (about 8-10 minutes).
7. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
8. Add 2 cups of diced tomatoes and cook until soft and mushy (about 5 minutes).
9. Add 4 teaspoons of turmeric powder
10. 4 teaspoons of red chili powder
11. 4 teaspoons of garam masala, and 4 teaspoons of coriander powder. Mix well.
12. Add 2.5 kg of paneer cubes and coat them with the masala. Cook for 5 minutes.
13. Add the rinsed basmati rice to the pot and mix gently to coat with the masala.
14. Pour in 20 cups of water and add salt to taste. Bring to a boil, then reduce to low heat, cover, and cook for 20-25 minutes until the rice is fully cooked.
15. Garnish with 2 cups of chopped coriander leaves and 1 cup of fried cashews. Serve hot with raita or salad.