Vegetable Paneer Pulao by Zarnak Sidhwa

Ingredients:

• Cooked rice 3 cups
• Mushrooms (quartered) 1-1/2 cups
• Cottage cheese (fried cubes) 1 cup
• Green peas (boiled) 1/2 cup
• Spinach leaves (chopped) 1/2 cup
• Cloves 6
• Green cardamoms 6
• Cinnamon 1 stick
• Fennel seeds 1 tbsp
• Ghee 4 tbsp
• Bay leaves 2
• Chopped onions 3
• Spring onion greens (chopped) 1/2 cup
• Ginger-garlic paste 3 tbsp
• Green chillies (chopped) 3
• Baby corns as required
• Salt to taste
• Coconut milk 1/2 cup
• Coriander leaves to garnish

Method:

1. In blender, blend cloves, green cardamoms, and cinnamon and fennel seeds to a fine powder.Set aside.
2. Heat ghee in non stick pan, add bay leaves, onion and saute till pink.
3. Add spring onions, ginger garlic paste and green chillies.
4. Saute for 2 minutes
5. Add above spice powder and mix for two minutes.
6. Add mushrooms and saute for two minutes.
7. Sprinkle two tablespoons water. Toss well.
8. Add baby corn, cottage cheese, green peas, spinach leaves, rice and salt. Mix well.
9. Add coconut milk and cook for five minutes.
10. Garnish with coriander leaves and serve hot.