Achaari Paneer Pulao!!!

Recipe Source: www.tarladalal.com

Rice and paneer tossed with achaari spices. Truly a lip-smacking combo!

Preparation Time: 15 mins.
Cooking Time: 40 mins.
Serves 4. 

Ingredients

For the rice:

1 1/2 cups uncooked basmati rice
2 pinches saffron (kesar) strands
1 tsp milk
1/2 tsp caraway seeds (shahjeera)
1" cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 cardamoms (elaichi)
3 tbsp oil
salt to taste

For the achari marinade:

2 cups paneer, cut into 1" cubes
3/4 cup thick curds
1 tbsp green chilli pickle
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds
1/4 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder
1 tbsp mustard oil
salt to taste

Method
For the achari paneer

Blend the curds and green chilli pickle together to a smooth paste. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric powder, mustard oil and salt and blend again so the spices are coarsely crushed.  Add the paneer and marinate for 20 minutes. Arrange on skewers.  Cook on a barbeque for a few minutes. When the edges turn golden brown, remove from the skewer and keep aside.

Alternatively you could use the grill option of the oven or just use a tava (griddle).

For the rice

Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.  Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
Add the rice, achaari paneer and salt and toss gently for a few minutes.

Serve hot.