Ariso Recipes
40 minutes.
North East India
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Begin by preparing the ingredients for the fragrant basmati rice pilaf with paneer and kashmiri spices. cube the paneer into bite-sized pieces and wash the basmati rice. let the rice soak for about 30 minutes.
Heat a shallow frying pan over low-medium heat. add a tablespoon of ghee and gently place the paneer cubes in the pan.
Pan-fry the paneer until it turns golden brown on both sides. once done, remove from the heat and set aside.
In a pot, bring about 2 cups of water to a boil. add the soaked basmati rice along with cardamom pods, bay leaf, and kashmiri red chillies. cover the pot with a lid and maintain a gentle simmer.
While the rice is cooking, prepare the vegetables. dice the bell pepper and blanch the spinach in hot water for 3-5 minutes. drain the spinach and chop it.
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