Achaari Paneer Pulao is a very flavourful Pulao which is a one pot meal with mild pickle flavour and chunks of marinated and grilled paneer cubes.
The Achaari Pulao had been on my to do list since a very long time , but somehow we have almost stopped eating pickles so was hesitant . Finally I decided to make it for lunch when hubby would be at work .
For this pulao one can use any good variety of rice , one can use both long grained or medium grained rice . What you need to be careful about is that while rinsing and soaking the rice you do not break the rice . The grains should remain intact . Another important thing to remember is that the rice should be cooked in ample of water and a big pot . This shall allow the rice to cook well . I have shared the method to cook rice for Biryani , where the rice is 80% cooked and then excess water is drained , but here you need to cook the rice almost till done . We do not have to cook rice further , it just needs a quick mixing .
One needs to prepare a marinade for the cottage cheese as the cheese itself is bland on its own . This marinade is made by blending herbs and spices along with some pickle .While preparing the paste and marinating the paneer , the aroma of the spices and pickle filled my kitchen and I just wanted to lick off the empty blender lid ! It was super super flavourful ! I did not add too much chilly , but if you like a little hot and tangy please add some more chilly and some more pickle to the paste . I wish I had added , but as my sis in law cannot tolerate too much chilly , I kept it mild .
After the rice is mixed and you are ready to serve , a garnish of Kasoori Methi is a must . It takes the Achaari Paneer Pulao to another level .
One can serve the rice with papads and curd , but I made a instant onion pickle which is a hit accompaniment with Achaari Paneer . We enjoyed this one pot meal and my son literally went crazy over the flavours of the pulao . Yes , I have been asked to make this more often .
Achaari Paneer Pulao
2 cups basmati rice
3 tbsp ghee
1 bay leaf
1” cinnamon stick
2 green cardamoms
Few strands saffron
1 tsp milk
Salt to taste
1/2 cup green peas , boiled
1 tsp kasoori methi
2 cups cottage cheese cubes
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1/2 tsp nigella seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp mango pickle
1 tsp oil from mango pickle
Salt to taste
3/4 cup curd
Soak the saffron in milk .
Wash the rice till the water is clear .
Soak it for 20 – 30 minutes .
Boil 6 cups water in a pot .
Add salt and a tsp of oil .
When the water comes to a boil add the rice .
Let the rice cook till completely done .
Drain excess water and let them cool .
Once the rice is cool add the soaked saffron and mix the rice .
Keep aside .
Except cottage cheese blend all ingredients under paste to a smooth mixture .
Marinade the cottage cheese cubes with half of this paste for at least 20 minutes .
After 20 minutes grill the paneer cubes in an oven or on charcoal till golden .
Making the Pulao
Heat a pan .
Add ghee to it .
Add bay leaf , cloves , cinnamon , cardamom .
Add the rest of the Achaari Paste .
Add the boiled green peas . Sauté for a minute or two .
Add the saffron coated rice and the grilled Paneer cubes .
Mix well and serve garnished with mint and kasoori methi .
Here is what I have been posting under the theme Biryani , Pulao, Khichadi Festival.
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara