Prep 20 mins
Cook 30 mins
The heady scents of rose-water and saffron in this is intoxicating. It's a good dish to prepare if you have guests over and want to seduce them with the aroma of the food before it even touches their plate. The core of the recipe here is really the layering of fragrances by the various spices, so you may choose to omit the paneer, or substitute with other pretty and colorful veggies.
- 250 g panir (cut in small cubes)
- 591.47 ml basmati rice
- 22.18 ml ghee
- 3 cloves
- 3 cinnamon sticks
- 3 bay leaves
- 5-6 cardamom pods
- 9.85 ml salt
- 7.39 ml cumin seeds
- 29.58 ml rose water
- 0.25 ml saffron
- 591.47 ml water
- Heat ghee and add cloves, cinammon, bayleaves and cardamom.
- After a minute, stir in rice (rinsed and drained), water and salt.
- Allow to boil, reduce heat and cover.
- Cook on simmer for 15-20min until the rice is cooked and tender.
- Add the paneer.
- Dissolve saffron in rose water.
- Drizzle this over the rice and toss to mix evenly.
- Serve with curry.
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.
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.
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.