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    You are in: Home / Recipes / Fragrant Paneer Rice Recipe
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    Fragrant Paneer Rice

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 04, 2006

      Fantastic rice recipe! As everyone else has said, this smells amazing while cooking and the taste lives up to the aroma. I added a touch of butter and salt but otherwise followed the recipe as directed. I like Char's idea of browning the cheese with the spices and may try that next time.

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    • on January 23, 2006

      This was a great side dish, although it might be better cooked alone so you can enjoy the wonderful aromas wafting out of the kitchen! My only tiny complaint was that after all the fabulous smell, the flavor seemed a tiny bit on the bland side, so I added a little more salt and butter. The saffron/rosewater mixture was definitely a plus in its favor.

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    • on October 18, 2013

      Made this to go with Chicken Tikka Masala and loved the different spices and flavors and like others have said the smell was great. Fairly easy to put together the taste was different from the steamed rice we usually have. Nice change that we'll be using again.

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    • on January 01, 2006

      This was a wonderful and fragrant rice dish. Easy to make and it tastes good up to 2-days later. Thanks so much for this recipe Varsha.

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    • on October 22, 2005

      This is an AMAZING rice dish, Dear Varsha! We really loved this. I made it for lunch this afternoon and it was a huge hit. My parents will be celebrating their 28th wedding anniversary on the 24th of Oct'05, and starting from today, we're having a series of guests coming over with presents, etc. so the cooking has to be A +. I picked out this rice for today and served it alongwith Gobi Masala which is a recipe of mine that I shall soon be posting. This combination went very well. I used 1 1/2 cups of rice today for this particular recipe and accordingly cut down on the other ingredients. I added the paneer in step 1. What I did is, after stir-frying the dry spices in oil(I used oil instead of ghee), I added the paneer which I had cut into 1 inch cubes and stir-fried this till it was lightly browned. Once it was turning brownish from white colour, I sprinkled the garam masala powder on it and stir-fried lightly being careful not to break the paneer pieces. Hence, the only additional ingredient I used is about 2-3 pinches of garam masala powder. This clicked real well and I think you should give it a try. It really added some awesome flavour to the rice. I did not have saffron on hand, so I used turmeric powder as a substitute. I found the idea of using rose water EXCELLENT. What amazing aroma wafted across the lunch table...aah my aunts were so happy with this recipe. I found that this recipe is very easy to put together and the end result is fabulous, so I would really recommend this to many people in my friends and family, and hope that you get many more good reviews for this A++++ recipe. I can't thank you enough for sharing this super delight. Definitely this is a keeper for generations to come!

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    • on February 24, 2005

      This is a lovely rice dish and is very little effort for something a bit special. Make it for family or friends (as part of an Indian style banquet perhaps); either way you'll get good reviews! The quantity is just right too. Definately a 'keeper', thanks Varsha.

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    Nutritional Facts for Fragrant Paneer Rice

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 315.3
     
    Calories from Fat 50
    15%
    Total Fat 5.5 g
    8%
    Saturated Fat 2.4 g
    12%
    Cholesterol 8.1 mg
    2%
    Sodium 784.5 mg
    32%
    Total Carbohydrate 59.8 g
    19%
    Dietary Fiber 2.7 g
    11%
    Sugars 0.6 g
    2%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    panir

    cloves

    cardamom pods

    rose water

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