Description
I'm very interested in vegetarian pilaf with paneer. For this pilaf, I took the basmati rice. Basmati means "Queen of fragrances". The rice itself is tasty even if you cook without spices. Well, with this set of flavors is very tasty and flavorful dish! For the recipe thank Alexander Usanin.
Ingredients
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Milk
500 ml
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Lemon juice
1 Tbsp
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Figure
100 g
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Adyghe cheese
100 g
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Cashews
40 g
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Raisins
40 g
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Carrots
1 piece
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Vegetable oil
40 ml
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Water
200 ml
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Barberry
1 tsp
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Turmeric
0.25 tsp
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Coriander
0.5 tsp
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Chili
1 piece
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Fenugreek
0.25 tsp
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Salt
Cooking
1. First you need to prepare the paneer cheese. Milk pour into a saucepan, bring to the boil and add the lemon juice. Stir and keep a minute on the fire. We will see that the milk separates into curd mass and whey.
2. A colander to cover with gauze, pour the contents of the pan and let the whey drain out. Then assemble the cheese ball in the cheesecloth and put under the press. after a few hours the cheese is ready and you can cut it into small cubes.
3. Now in a pot heat the oil, put the cashews and fry, stirring occasionally until light Golden brown. Then the nuts is removed. And in the cauldron to put the pieces of cheese and fry until Golden brown and remove to the nuts. Raisins and barberries, wash and add to the nuts and cheese.
4. After that, the oil, which was roasting to drain from the small pieces of cheese. In a piece of gauze to wrap the seeds, heat them in hot oil and remove. We don't need them. If left, they can give pilaf bitterness. Into the cauldron to send all the remaining spices and pepper, and after a few seconds add the grated carrots.
5. Sauté carrots for 1 minute, stirring occasionally. Then add rice.
6. Fry it for a minute.
7. Then pour water, increase the heat when the water boils, reduce it again. Cook 15 minutes and season with salt. Then add the mixture of nuts and cheese and mix gently.
8. Serve with sliced tomatoes, sprinkled with Basil and cilantro and lemon slices.
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