Coriander Paneer Rice | Indian Rice Recipes

This is my first entry to the Herbs and Flowers in my Platter event by PJ which I am guest hosting this month. Cilantro is my favorite herb, next to Mint. It is one super-herb rich in anti-oxidants and is anti-bacterial. Though often used in garnish, it is also used in many south-indian dishes. I prepared a simple one-pot meal with cilantro and paneer, perfect as a lunch box recipe.

Ingredients:
Raw rice - 2 cups
Onion - 1 cup - sliced thin
Paneer - cubed into small pieces - 1/2 cup
Cloves - 3
Cinnamon - a small piece
Bay leaf - 1
Salt to taste
Ghee/oil - 1 tbsp
Make a paste:
Coriander leaves - 3/4 cup - tightly packed

Mint leaves - 1/3 cup - tightly packed

Green chilli - 3

Ginger - about 1/2 tbsp

Garlic - 3 cloves

Method:
Wash and soak the rice in water for 15 mins. Make a paste of the ingredients adding a little water. Heat ghee/oil in a pressure cooker or a big pan and fry the cloves, cinnamon and bay leaf. Add the sliced onions and saute until they turn golden brown. Add in the cubed paneer and give a quick mix followed with the ground paste. Salt as needed and add 3 3/4 cups of water and add the drained rice. Cover and cook until done. Serve hot with raita or pappad.

Sending this to Herbs and Flowers in my Platter - Coriander/Cilantro event by PJ guest hosted by me this month.