What we need:
Basmati rice - 2 cups
Paneer - 100 g, cut into 1" inch cubes
Onion, medium sized - 1, finely chopped
Tomato, medium sized - 1, finely chopped
Green Chilli - 1 or 2, minced
Ginger-Garlic Paste - 1 tbsp.
Cumin (Jeera) seeds - 1 tbsp.
Chilli powder - 1 tsp.
Jeera powder - 1 tbsp.
Dhania powder - 1 tbsp.
Mint leaves - 5 to 6
Salt - as needed
Oil - 2 tbsp.
Water - 3 cups
Kasoori Methi - 1 tbsp.
Saffron - a pinch, dissolved in water Optional
Fresh chopped Coriander - 2 to 3 tbsp.
How to do:
1. Wash and soak the basmati rice for 30 minutes.
2. Heat oil and fry the paneer cubes till they turn slight brown. Drain and set aside, preferably in warm water.
3. In the remaining oil, add Cumin and allow it to sputter. Now add the onions, ginger-garlic paste, green chillies and salt. Fry till the onions turn brown.
4. Add the tomato, mint leaves, chilli powder, jeera powder, dhania powder. Mix well and fry till oil starts to separate.
5. Drain and add the basmati rice and mix. Add 3 cups of water (1 cup of rice: 1.5 cups of water). Cover and cook for 10 to 12 minutes.
6. When all the water gets evaporated, and holes start to form on the surface of rice, add the paneer cubes, crushed kasoori methi and mix.
7. Let this cook for another 6 to 7 minutes, or until the rice is done.
8. Dissolve the saffron powder in a tbsp of water/milk and drizzle it over the rice.
Remove from flame and let this sit for 3 to 4 minutes. Mix well, garnish with coriander and serve hot with onion raitha.
Note: Addition of Saffron is purely optional. Usually it is done only in biriyanis; but when added in Pulav, it gives a nice flavor and color. Pssst... it tastes so good the next day!!
