Paneer pulao recipe

INGREDIENTS:

1. Small Paneer pieces - 10 to 15 count
2. Basmati rice - 1 cup
3. Sliced onion - 1
4. Slit green chili - 2 to 3 (or to your spice level)
5. Ginger garlic paste - 1 teaspoon (tsp.)
6. Chopped Mint leaf - little
7. Chopped Coriander leaf - little
8. Coconut milk - 1/2 cup
9. Fennel seed - 1/4 teaspoon (tsp.)
10. Cinnamon stick - small piece
11. Clove - 1 or 2
12. bay leaf - 1
13. Oil + ghee - 1 tablespoon (tbsp.)
14. Salt - as needed

PREPARATION:

1. Soak basmati rice in water for 3 to 10 minutes.
2. In a pressure cooker heat  oil + ghee. Now add fennel seeds, cinnamon stick, cloves, bay leaf and sauté until the aroma is released.
3. Now add chopped onion, ginger garlic paste and sauté until the onion become translucent and the raw smell of ginger grlic paste is gone.
4. Now add chopped mint leaves, chopped coriander leaves, green chili and sauté for a minute.
5. Now add the paneer pieces.
6. Now add the rice after draining all the water, 1/2 cup coconut milk, 1 1/2 cup of water, salt to taste. NOTE: rice to water ratio is 1 cup rice : 2 cup of liquid (coconut milk + water)
7. Now pressure cook this for 1 whistle in simmering heat and remove from heat.
8. Once the pressure is released serve.

NOTES:

1. Goes well with Pachadi, Raita, potato fries, chips.