Name: Rice with Potatoes and Paneer (Aloo Paneer Pulao)
Yield: Serves 6
Cuisine: India
Ingredients: 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced (do not remove the seeds); 4 ounces Doodh paneer, cut into ¼-inch cubes; 1 small red onion, finely chopped; 2 tablespoons Ghee or butter; 1 medium-size russet or Yukon Gold potato, peeled, cut into ¼-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 teaspoon cumin seeds; 1½ teaspoons coarse kosher or sea salt; 1 cup Indian or Pakistani white basmati rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

With this protein-rich rice (thanks to the paneer, which also provides a meaty texture), I usually serve a vegetable curry, a yogurt-based raita like Sautéed Spinach and Yogurt, and some Flame-Toasted Lentil Wafers.

Ingredients

1 cup Indian or Pakistani white basmati rice
1 medium-size russet or Yukon Gold potato, peeled, cut

Method

Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively

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Ingredients

Method

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