A simple yet delicious combo…. Jeera rice with paneer butter masala.
Jeera /zeera rice has never been a part of ancient Indian cooking.
References to this very popular rice/pulav is seen in Mughal travel diaries and texts indicating its advent during the Mughal rule. Cumin seeds /jeera/zeera lend a distinct flavour which is enhanced by the fragrant basmathi.
Paneer was first introduced in Northern parts of India by the Persians and Afghans as early as the 16th century. It was around 1950 that Moti Mahal restaurant in New Delhi came out with this delectable Punjabi dish… Paneer butter masala is the counterpart of the popular chicken butter masala.
Ingredients for Jeera Rice
- Basmathi rice 1 cup
- Cumin seeds/jeera 1 tsp
- Ghee 1 tbsp
- Salt 1/4tsp
- Water 2 cups.
Preparation Method
- Wash the rice and drain well.
- Allow it to air dry for about 15 minutes.
- Heat ghee in a heavy-bottomed pan.
- Add Cumin and when they splutter add the rice and fry till chalky.
- Add 2 cups of water and salt.
- Cook in an open pan till done. Do not stir in between.
- Drizzle some more ghee and serve hot
NOTE: Cardamom 1, cloves 1, and cinnamon a small piece can be added along with the cumin seeds for enhanced flavour. It’s optional.
Ingredients for Paneer Butter Masala
- Paneer 200 gms cubed
- Butter 1 tbsp
- Ghee 1 tbsp
- Onions 2 medium sliced
- Tomatoes 5 medium finely chopped or grated
- Ginger – garlic paste 1 tsp
- Green cardamom 4
- Cumin seeds 1 tsp
- Turmeric powder 1tsp
- Garam masala 1 tbsp
- Chilly powder 2 tsp
- Lemon juice 1 tbsp
- Curd 1/2 cup
- Salt as required
- Coriander leaves a few finely chopped
Preparation Method:
- Take butter in a heavy-bottomed pan. Heat and as the butter melts add the cubed paneer and saute gently.
- Saute till butter coats the paneer. Ensure that the paneer does not change colour.
- Sprinkle a pinch of salt and remove and set aside.
- In the same pan add the ghee. Add Cumin and when it splutters add cardamom and the onion slices.
- Saute till onions become light pink and glazed.
- Add the ginger-garlic paste and fry till well cooked.
- Add the dry masala and saute for about 2 minutes.
- Add the chopped tomatoes and mix well.
- Lower the flame and saute till the mixture becomes almost dry.
- Pour the curds and stir while on low flame. Add water if necessary to get a thick gravy.
- Once the gravy begins to boil remove it from the flame. Add the lemon juice.
- Ensure constant stirring after you pour the curd to avoid curdling.
- Drop the paneer cubes. Garnish with coriander and serve hot with jeera rice, pulkas, parathas, pulav…..
Classic Combo 1 – Jeera Rice + Paneer Butter Masala is Ready
