10 Minute Burnt Garlic Paneer Rice
10 Minute Burnt Garlic Paneer Rice
Ingredients
- 2 tablespoons oil
- 1/4 cup garlic, sliced thinly
- 1 cup paneer, cut into small cubes
- 2 tablespoons spring onion whites, chopped
- 1 teaspoon green chilies, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1/2 teaspoon salt, to taste
- 2 cups cooked rice, leftover
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
⏱️ 1 min
- 2
Once the oil is hot, add the 1/4 cup of thinly sliced garlic. Sauté, stirring frequently, until the garlic turns golden brown and fragrant. Be careful not to burn it.
⏱️ 2 min
- 3
Add the 1 cup of paneer cubes to the pan with the burnt garlic. Sauté the paneer until it is also golden brown on all sides.
⏱️ 3 min
- 4
Stir in the 2 tablespoons of chopped spring onion whites and 1 teaspoon of finely chopped green chilies. Sauté for about 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in 1 tablespoon of soy sauce and 1 tablespoon of red chili sauce. Mix well to combine with the paneer and vegetables.
⏱️ 1 min
- 6
Add 1/2 teaspoon of salt, or to taste, and mix all the ingredients thoroughly in the pan.
⏱️ 1 min
- 7
Add the 2 cups of leftover cooked rice to the pan.
⏱️ 1 min
- 8
Mix everything together very well, ensuring the sauces, vegetables, and paneer are evenly distributed with the rice. Continue to stir-fry for 2-3 minutes until the rice is heated through.
⏱️ 3 min
- 9
Garnish the dish with 2 tablespoons of chopped spring onion greens before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
10 Minute Burnt Garlic Paneer Rice
- 2 tablespoons oil
- 1/4 cup garlic, sliced thinly
- 1 cup paneer, cut into small cubes
- 2 tablespoons spring onion whites, chopped
- 1 teaspoon green chilies, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1/2 teaspoon salt, to taste
- 2 cups cooked rice, leftover
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
⏱️ 1 min - 2
Once the oil is hot, add the 1/4 cup of thinly sliced garlic. Sauté, stirring frequently, until the garlic turns golden brown and fragrant. Be careful not to burn it.
⏱️ 2 min - 3
Add the 1 cup of paneer cubes to the pan with the burnt garlic. Sauté the paneer until it is also golden brown on all sides.
⏱️ 3 min - 4
Stir in the 2 tablespoons of chopped spring onion whites and 1 teaspoon of finely chopped green chilies. Sauté for about 1 minute until fragrant.
⏱️ 1 min - 5
Pour in 1 tablespoon of soy sauce and 1 tablespoon of red chili sauce. Mix well to combine with the paneer and vegetables.
⏱️ 1 min - 6
Add 1/2 teaspoon of salt, or to taste, and mix all the ingredients thoroughly in the pan.
⏱️ 1 min - 7
Add the 2 cups of leftover cooked rice to the pan.
⏱️ 1 min - 8
Mix everything together very well, ensuring the sauces, vegetables, and paneer are evenly distributed with the rice. Continue to stir-fry for 2-3 minutes until the rice is heated through.
⏱️ 3 min - 9
Garnish the dish with 2 tablespoons of chopped spring onion greens before serving hot.
⏱️ 1 min