Peneer with spinach and cheese

1 1/4 cups basmati rice

• 1 cup vegetable oil
• 8 ounces paneer cheese cut into 1 inch cubes
• 3 tablespoons ghee or vegetable oil
• 1 dried red hot chile, crushed
• 3 bay leaves
• 1 teaspoon black peppercorns
• 2 1/2 cups water
• Salt, to taste
• 4 ounces fresh spinach, chopped

Directions

Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F.

Line a sheet pan with paper towels. Heat the oil in a frying pan on medium heat to 350°F. Test the oil with a cube of cheese: the cheese should begin to bubble immediately. Lightly fry the paneer until golden brown, about 3 minutes. Remove with a slotted spoon and set aside to drain on lined baking sheet.

Heat the ghee or oil in a 3 1/2 quart ovenproof pot with a tight lid and fry the red chile, bay leaves, and peppercorns for 1 minute on medium-high heat. Stir in the rice and fry for 2 minutes. Add the water and salt and bring to a boil. Add the cheese, reduce the heat to low, and cover. Simmer for 10 minutes, adding a few tablespoons of water if the rice gets too dry.

Stir in the spinach and cook uncovered until the water has evaporated, 5 minutes. Cover with a damp kitchen towel and the lid and place in the oven to bake, 5 minutes.

Remove from oven and let stand for 5 minutes. Discard the bay leaves. Adjust salt to taste and serve hot.

Read more: http://www.kitchendaily.com/recipe/spinach-and-paneer-cheese-pulao-151837/#ixzz1kysj8pLw