Paneer Salan with Jeera Rice

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 20 minutes.

2. 2

   In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add cumin seeds and let them splutter.

3. 3

   Drain the soaked rice and add it to the pan. Sauté gently for 1-2 minutes.

4. 4

   Add 4 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer on low heat until the rice is cooked and fluffy. Set aside.

5. 5

   For the Paneer Salan, heat the remaining 1 tablespoon ghee in another pan. Add sliced onions and sauté until golden brown.

6. 6

   Add ginger garlic paste and sauté for 1 minute until fragrant.

7. 7

   Add chopped tomatoes and cook until they turn soft and oil starts to separate.

8. 8

   Add turmeric powder, garam masala, and remaining salt. Mix well and cook for 2 minutes.

9. 9

   Lower the heat and add yogurt, stirring continuously to avoid curdling. Cook for 2-3 minutes.