PANEER SHASHLIK PULAO

Yesterday my father turned 20 for the third time…. Its was his 60^th Birthday. I had thought for quite sometime that  I will make something new and interesting for him.

So I tried this shashlik pulao and trust me with the sheer look of the platter, my dad went gaga over it.

It’s a real eye catcher , one pot meal.

INGREDIANTS  &  METHOD:

A)     For Paneer Gravy:

250 gms – paneer  ( cut into 1” pieces)  ,   Tomatoes- 4 big – chopped roughly

Ginger – ½”piece, garlic – 7-8 flakes  ,   Clove-1,   Green cardamom- 2, green chilli -1

Red chilli powder – ½ tsp, Salt to taste

Butter – 1tbsp   ,   Honey – 1tbsp , Sugar – 1tsp, Cornflour – 1tsp (dissolved in 1/4^th cup water)

1.  Fry the paneer cubes to rich brown color and soak them in salted water.

2.  To prepare gravy, take a pan with 1 cup water and add tomatoes, ginger, garlic, green chillies, clove and cardamom pods.  Boil it.

3. Remove from fire , blend in a mixer and strain.

4. Now heat the butter in a non stick pan, add the tomato puree. Add salt, red chilli, honey and sugar. Bring to boil. Now add the cornflour  paste. Simmer for 4-5 mins till the gravy is thick.

5. Now add the fried paneer to the gravy and keep aside.

B)      For Rice

1 cup – uncooked rice (soaked for 10 mins)

2- cloves,  1 Bay leaf (tej patta), 2- green cardamom,  2tsp salt and  1tsp oil

1. Boil 5 cups water with clove, bay leaf, cardamom salt and oil. Add rice and cook till done. Strain and keep aside.

C)  For Side Serving

1/4^th small cabbage- shredded, curd – 2tbsp

6-7- French beans, ½ carrot – finely chopped , steamed or boiled

1.Boil 2 cups water with 1 tsp salt. Add cabbage. Strain immediately after 10 secs. Drain the water and let it cool.

2. Mix cooled cabbage with 2 tbsp thick curd to which add salt and pepper.

TO SERVE :

Place hot rice in a serving platter.

Arrange paneer pieces along with the grave in the centre in one row.

Place cabbage in curd on one side and boiled beans & carrot on the other side.