Ingredients
- 11/4 cup basmati rice
- 1 cup vegetable oil
- 8 oz paneer cheese cut into 1 inch cubes
- 3 tbsp ghee or vegetable oil
- 1 red hot chili, crushed
- 3 bay leaves
- 1 tsp black peppercorns
- 21/2 cup water
- salt, to taste
- 4 oz fresh spinach, chopped
Directions
Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F.
Line a sheet pan with paper towels. Heat the oil in a frying pan on medium heat to 350°F. Test the oil with a cube of cheese: the cheese should begin to bubble immediately. Lightly fry the paneer until golden brown, about 3 minutes. Remove with a slotted spoon and set aside to drain on lined baking sheet.
Heat the ghee or oil in a 3 1/2 quart ovenproof pot with a tight lid and fry the red chile, bay leaves, and peppercorns for 1 minute on medium-high heat. Stir in the rice and fry for 2 minutes. Add the water and salt and bring to a boil. Add the cheese, reduce the heat to low, and cover. Simmer for 10 minutes, adding a few tablespoons of water if the rice gets too dry.
Stir in the spinach and cook uncovered until the water has evaporated, 5 minutes. Cover with a damp kitchen towel and the lid and place in the oven to bake, 5 minutes.
Remove from oven and let stand for 5 minutes. Discard the bay leaves. Adjust salt to taste and serve hot.
Recipe from Flavors First by Vikas Khanna/Lake Isle Press, 2011.
