Paneer Manchurian-Style Rice
Paneer Manchurian-Style Rice
Ingredients
- 1 1/2 cups basmati rice
- 3 cups water
- 200 g paneer, cubed
- 7 garlic, diced cloves
- 4 green chili, finely chopped
- 2 teaspoons ginger paste, or frozen cube
- 1 bell pepper, large, diced
- 4 spring onions, finely chopped
- 3 tablespoons dark soy sauce
- 3 tablespoons chili sauce
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon cumin powder
- as needed oil, for spraying
Instructions
- 1
Wash the basmati rice thoroughly and soak it in water for 20 minutes. After soaking, drain the starchy water completely.
⏱️ 20 min
- 2
Cut the paneer into cubes. Lightly spray the paneer cubes with oil.
⏱️ 5 min
- 3
Air fry the paneer cubes for 20 minutes at 180°C (350°F) until they are golden brown.
⏱️ 20 min•🌡️ 180
- 4
In a large pot, sauté the diced garlic, finely chopped green chili, and ginger paste until they begin to brown.
⏱️ 3 min
- 5
Add the finely chopped spring onions to the pot and continue to sauté for 1 minute.
⏱️ 1 min
- 6
Add the diced bell pepper to the pot and sauté until it softens, about 3-4 minutes.
⏱️ 4 min
- 7
Stir in the air-fried paneer, chili sauce, dark soy sauce, black pepper, red chili flakes, and cumin powder. Mix well to coat the paneer and vegetables.
⏱️ 2 min
- 8
Add the soaked and drained rice to the pot, then pour in the 3 cups of water. Bring to a boil.
⏱️ 2 min
- 9
Reduce heat to low, cover the pot, and cook for 10-12 minutes, or until all the water has evaporated.
⏱️ 12 min
- 10
Remove the pot from heat, keeping it covered, and let the rice rest for another 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 11
Finally, fluff the rice lightly with a fork.
⏱️ 1 min
- 12
Garnish with extra chopped spring onions and sliced green chili before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Manchurian-Style Rice
- 1 1/2 cups basmati rice
- 3 cups water
- 200 g paneer, cubed
- 7 garlic, diced cloves
- 4 green chili, finely chopped
- 2 teaspoons ginger paste, or frozen cube
- 1 bell pepper, large, diced
- 4 spring onions, finely chopped
- 3 tablespoons dark soy sauce
- 3 tablespoons chili sauce
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon cumin powder
- as needed oil, for spraying
Instructions
- 1
Wash the basmati rice thoroughly and soak it in water for 20 minutes. After soaking, drain the starchy water completely.
⏱️ 20 min - 2
Cut the paneer into cubes. Lightly spray the paneer cubes with oil.
⏱️ 5 min - 3
Air fry the paneer cubes for 20 minutes at 180°C (350°F) until they are golden brown.
⏱️ 20 min•🌡️ 180 - 4
In a large pot, sauté the diced garlic, finely chopped green chili, and ginger paste until they begin to brown.
⏱️ 3 min - 5
Add the finely chopped spring onions to the pot and continue to sauté for 1 minute.
⏱️ 1 min - 6
Add the diced bell pepper to the pot and sauté until it softens, about 3-4 minutes.
⏱️ 4 min - 7
Stir in the air-fried paneer, chili sauce, dark soy sauce, black pepper, red chili flakes, and cumin powder. Mix well to coat the paneer and vegetables.
⏱️ 2 min - 8
Add the soaked and drained rice to the pot, then pour in the 3 cups of water. Bring to a boil.
⏱️ 2 min - 9
Reduce heat to low, cover the pot, and cook for 10-12 minutes, or until all the water has evaporated.
⏱️ 12 min - 10
Remove the pot from heat, keeping it covered, and let the rice rest for another 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 11
Finally, fluff the rice lightly with a fork.
⏱️ 1 min - 12
Garnish with extra chopped spring onions and sliced green chili before serving.
⏱️ 1 min