INGREDIENTS
Paneer Block – (shop bought)
Basmati Rice
Peppers – Green, Yellow and Red
Frozen Peas
Red Onions
Tomato Puree
Ginger/Garlic Paste
Mustard seeds
Salt
Cumin Seeds
Mango Powder
Chaat Masala
Red Chilli Flakes
Vegetable Oil
Olive Oil
Water
METHOD
1. Wash thoroughly then soak rice in cold water for minimum of 2 hours
2. Add to boiling water with some salt and cook till tender but still firm and has a bite to it
3. Drain and put back in the pan and cover pan with a lid and turn off heat
4. Leave to cool completely – do not open, the heat from the pan will make it steam and fluff up a bit - Best after its cooled its left in the fridge overnight
5. In a bowl mix together salt, mango powder, chaat masala, chilli flakes, mustard seeds, cumin seeds. Next add ginger garlic paste and a very GENEROUS amount of vegetable oil and give a good mix
6. Cut paneer block in equal size pieces
7. Cut all peppers into equal size pieces, wash thoroughly to make sure no seeds are still attached
8. Add paneer and peppers to the marinate & make sure all is coated well
9. Leave to marinate in fridge in an airtight container overnight
10. Soak bamboo sticks in cold water for minimum of 20 minutes
11. Thread on the paneer and peppers in a set pattern of your choice
12. Heat a non stick frying pan and add the sticks
13. Do NOT add any extra or fresh oil but instead use the oil from the marinate while cooking, if need be
14. Cook for a couple of minutes on each side till tender but still have a bite to it
15. Heat olive oil in a non-stick wok and then add frozen peas and cook for a 3 – 4 minute.
16. Next add sliced red onion, ginger garlic paste and cook for a few more minutes
17. Next add salt, mustard seeds, chilli flakes, tomato puree and mix well
18. Add a bit of water to make a thick paste
19. Next add the cold rice straight from the fridge and toss well, do it will light hands as you don't want the rice to break
20. Layer the spicy rice on a serving dish
21. Top with the paneer sticks
22. Drizzle over any leftover marinate from the frying pan
