• 2 cups rice
• 1/2 tsp caraway seeds
• 2 pinch saffron
• 1 tbsp milk
• 2 cinnamon
• 2 cloves
• 4 tbsps oil
• 2 cardamoms
• to taste salt
• 2 cups cottage cheese cubed
• 1/2 cup curds
• 1 tsp fennel seeds
• 1 tbsp green chilli pickle
• pinch mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp mustard oil
• salt

For Paneer:
Blend curds and green chilli pickle to a smooth paste.

Add fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmericpowder, mustard oil and salt and blend again

Add paneer and marinate for 20 minutes. Arrange on skewers.

Cook on barbeque for a few minutes and keep aside.

For Rice:
Boil rice in a vesselful of salted water till done. Drain and cool.

Warm the saffron in a small vessel, add milk and rub until saffron dissolves. Add it to rice. Keep aside.

Heat oil in a large pan, add caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.

Add rice, achaari paneer and salt and toss gently for a few minutes. Serve hot with chutney

by Pak101.com (few years ago!) / 1042 views