For the rice
- 1 1/2 cups uncooked long grained rice (basmati)
- 2 pinches saffron (kesar) strands
- 1 tsp milk
- 1/2 tsp caraway seeds (shahjeera)
- 25 mm. (1") cinnamon (dalchini) stick
- 2 cloves (laung / lavang)
- 2 cardamoms (elaichi)
- 3 tbsp oil
- salt to taste
- 2 cups paneer (cottage cheese),cut into 25mm.(1") cubes
- 3/4 cup thick curds (dahi)
- 1 tbsp green chilli pickle
- 1 tsp fennel seeds (saunf)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp fenugreek (methi) seeds
- 1 tsp cumin seeds (jeera)
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp mustard oil
Method:For the achari paneer
Mix yogurt and green chilies to a smooth paste with a pickle.
Fennel seeds, mustard seeds, fenugreek, cumin, add turmeric
Powder, mustard oil and salt and mix again so spices are coarsely crushed.
Add cheese and marinate for 20 minutes. Arrange Skewers.
Cook for a few minutes at a barbeque. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
Option or just a tava (griddle) to use.
For the rice
Boil until the rice in salted water vesselful. Separate each grain of rice - should be different. Drain and cool.
Warm the saffron in a small pot, add milk and rub until the saffron dissolves. Add the rice. Put aside.
In a large pan heat oil, cumin seeds, cinnamon, cloves and add cardamom and fry until they begin to crackle.
Rice, achaari cheese and salt and toss gently for a few minutes.
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