Chilli Paneer with Fried Rice

 

When you consider making Paneer Fried Rice, I want you to think of Chinese Fried Rice, because that’s pretty much what this is, just using Indian herbs and spices and ingredients. So savor the deliciousness of Paneer Fried Rice! This irresistible stir-fry blends soft paneer cubes (Indian cottage cheese), fragrant herbs, and vibrant veggies. Discover my Indian-inspired recipe featuring mild spices that perfectly tantalize your taste buds while delivering a delightful medley of flavors in every bite!

Savor the delightful fusion of flavors with this Paneer Fried Rice. Made from tender paneer and an array of vibrant, healthy vegetables, this mildly spiced stir-fried dish is elevated by aromatic spices and fresh herbs. Perfect for a comforting meal!

Ingredients

For cooking rice

1 cup rice – heaped, regular or basmati rice or long grained rice –3 to 3.5 cups leftover cooked rice

1.75 cups water

½ teaspoon oil – any neutral flavored oil I prefer olive oil

¼ teaspoon salt or add as required

Other ingredients

2 tablespoons oil – any neutral flavored oil I prefer olive oil

½ teaspoon caraway seeds or cumin seeds

⅓ cup finely chopped onions or 1 medium-sized

1 teaspoon Ginger Garlic Paste or 3 to 4 small to medium garlic cloves + ½ inch ginger – crushed to a paste in a mortar

½ cup chopped tomatoes or 1 medium-sized

⅓ cup shredded carrots or 1 small to medium-sized, shredded or finely chopped

⅓ cup thinly sliced French beans or 7 to 9 French beans- thinly sliced or finely chopped

⅓ cup finely chopped capsicum  (chopped Red pepper)

1 cup Paneer (Indian cottage cheese) – chopped in cubes

½ teaspoon crushed black pepper or pepper powder, add as required

¼ teaspoon Red Chili Powder or add as per taste

½ teaspoon Garam Masala

salt as required

Instructions

Cooking rice

Rinse the regular rice or basmati rice very well in water for a few times. Then soak the rice grains in water for 20 to 30 minutes.

After 20 to 30 minutes, drain and add the rice in a pressure cooker. Add salt.

Pour 1.75 cups of water and oil.

Stir and pressure cook the rice for 2 whistles or for about 8 to 10 minutes on medium to medium-high heat.

When the pressure falls on its own in the cooker, remove the lid and gently fluff the rice. You can also cook the rice in a pot. If using leftover cooked rice, add 3 to 3.5 cups.

Transfer the cooked rice grains into a large tray or plate and let them cool completely at room temperature, before you proceed further with stir-frying.

Prep veggies

Meanwhile, when the rice is soaking, you can do the prep work by grating or shredding the carrot, thinly slicing the French beans, finely chopping the capsicum, onion and tomato.

Making The Paneer Fried Rice

Heat oil in a deep pan or wok and add caraway seeds or cumin seeds. Fry till they splutter.

Then add the finely chopped onions and sauté stirring often till they turn translucent.

Add the ginger-garlic paste and sauté for some seconds till the raw aroma of ginger-garlic goes away.

Next add the chopped tomatoes. Mix well and sauté till the tomatoes soften and turn mushy.

Now add the thinly sliced French beans. Stir fry on a medium heat for 3 to 4 minutes.

Then add the grated carrots and finely chopped capsicum (chopped red pepper). Mix and continue to stir fry on a medium heat for 4 to 5 minutes.

Then add paneer cubes. Also sprinkle some crushed black pepper or pepper powder, red chili powder and garam masala powder. Stir and mix very well.

Then add the cooked rice. Season with salt as required.

Gently stir and mix everything very well. You can add the rice in parts if you prefer. 

Check the taste and add more of the ground spice powder or salt according to your taste preferences.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.       

Indian Cuisine, Kilbride, Potpourri of Frugality, Vegan Cuisine