Achari Paneer Pulao

For the rice
1½ cups uncooked long grained rice
2 pinches saffron (kesar)
1 tsp milk
½ tsp caraway seeds (shah jeera)
25 mm. (1") cinnamon sticks (dalchini)
2 cloves (laung / lavang)
2 cardamons (dalchini)
3 tbsp oil
Salt to taste

For the achari marinade
2 cups paneer (cottage cheese), cut into 25 mm. (1") cubes
¾ cup thick curds (dahi)
1 tbsp green chilli pickle
1 tsp fennel seeds (saunf)
½ tsp mustard seeds (rai /sarson)
¼ tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
¼ tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
Salt to taste

For the achari paneer
1. Blend the curds and green chilli pickle together to a smooth paste.
2. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric
3. powder, mustard oil and salt and blend again so the spices are coarsely crushed.
4. Add the paneer and marinate for 20 minutes. Arrange on skewers.
5. 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
6. option of the over or just use a tava (griddle).
For the rice
1. Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
2. Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.
3. Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
4. Add the rice, achaari paneer and salt and toss gently for a few minutes.
5. Serve hot.