Jeera Rice with Paneer Butter Masala

Jeera Rice


This is a simple and flavorful rice, and can be made very easily  and quickly.
 Good lunch box choice. Goes very well with simple dal fry, or Dal Makhni. Today I made this with Paneer Butter Masala as side dish.

Ingredients.
1 cup  Basmati or long grained rice, washed and soaked for 30 minutes and drained
1 Tej patta
2 Tbsp butter
2 tsp jeera
2 green chillies,

Heat a pan, and add the butter, add the Tej patta and jeera seeds. once the seeds splutter, add the drained rice and fry till the rice is fried .
Add 2 cups water and salt to taste.
close the lid and leave for two whistles and switch off. once the pressure is down open and fluff the rice and serve hot with Paneer Butter Masala.

Paneer Butter Masala:-

Ingredients:
250 gms  fresh Paneer cut into cubes
2 medium size onions
3 Garlic pods
2 inches ginger
2 large or3 medium sized tomatoes
10 cashews
1/2 tsp khuskhus
2 green chillies
1 Tej patta
1 tsp chilli powder
2 tsp garam masala powder
2tsp coriander powder
2 tsp kasuri methi
100 gms Butter
1/2 cup fresh milk
Salt to taste.

Grind  separately into a smooth paste.
1)Onion, garlic and ginger
2)cashews and khus khus
3)tomatoes.

Heat half the butter in a kadai.
Add the cubed paneer pieces and fry till they turn golden. remove them.
 Now add  the tej patta and onion garlic paste and fry for 5 minutes till a nice aroma comes. The paste will look  slightly golden brown.
slit the green chillies and add it to the past.
Add the chilly powder, garam masala, coriander powder, and kasuri methi
 and fry for a minute. Add the cashew paste and saute for 2 minutes.
check and add a little more butter if required
Now add the tomato paste and keep frying.
The butter will start to separate from the paste.
Pour the milk and  water if required to the paste for the right consistency.
Now add the paneer cubes and mix thoroughly.
Let it simmer for 12 minutes
Switch off and transfr toa serving dish.
Garnish with the rest of the butter and serve hot with  rotis or  pulao/ jeera Rice.