Crumble Paneer Rice

Ingredients

3 cups Jasmine Rice
200 gms Paneer
1 cup Grated Carrots
1 Lemon Juice
½ cup Orange Zest
Veg Stock
Hara Dhania fine chopped
Olive Oil as per need
Black Pepper Powder to Taste
Salt to Taste

Orange Zest = Scrapping the outer skin of Orange

Method

Wash and soak rice for 20 minutes before preparation. Crumble paneer and keep it aside. In a stock pot boil veg stock as per rice need. Drain rice and add to the veg stock and cook until rice is 50% done.

Add grated carrots and stir cook it until rice is 90% done. Season it with salt and pepper to taste and strain the extra liquid in a colander and keep rice aside to cool. Just before serving, for one portion heat ½ tblps olive oil in a non stick wok until smokes. Slow down the heat and now add a portion of rice. Toss and stir, adding few orange zest, lemon juice as per taste and crumble paneer.

GarNICHE with Hara Dhania and serve immediately.

Jasmine is a long-grain aromatic rice, White variety is less sticky mostly used for making Thai and Chinese rice dishes.