- For the rice
- 1 1/2 cups uncooked long grained rice (basmati)
- 2 pinches saffron (kesar) strands
- 1 tsp milk
- 1/2 tsp caraway seeds (shahjeera)
- 25 mm. (1") cinnamon (dalchini) stick
- 2 cloves (laung / lavang)
- 2 cardamoms (elaichi)
- 3 tbsp oil
- salt to taste
- For the achari marinade
- 2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
- 3/4 cup thick curds (dahi)
- 1 tbsp green chilli pickle
- 1 tsp fennel seeds (saunf)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp fenugreek (methi) seeds
- 1 tsp cumin seeds (jeera)
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp mustard oil
- salt to taste
Method
- achari Cheese
- Mix yogurt and green chillies to a smooth paste with a pickle.
- Fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, add turmeric
- Powder, mustard oil and salt and then mix chopped so spices are crushed.
- Add cheese and marinate for 20 minutes. Arrange Skewers.
- Cook on a barbeque for a few minutes. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
- Or just a tava (griddle) using option.
- Rice
- Until the rice in salted water to a boil vesselful. Each grain of rice should be different. Drain and let cool.
- In a small pot, warm saffron milk and rub until the saffron dissolves add. Add the rice. Keep aside.
- In a large pan heat oil, cumin seeds, cinnamon, cloves and cardamom and fry until they start to add crackle.
- Rice, achaari Add cheese and salt and toss gently for a few minutes.
- Serve hot.