Uyghur Polo (Paneer Carrot Pilaf)

Uyghur polo is pulao or pilaf from the Xinjiang province of China home to the Uyghur or Hiu. This dish is not originally vegetarian. I converted it by using paneer. The paneer is cooked with carrots and onion. Spices are then added to the mixture along with water. The rice is added to the top and cooked in the flavored water.

The process of cooking this dish is very similar to other pilaf. The different is the sparingly used spices.

You will need
7 oz. paneer, cut into cubes
2 tbsp. oil (I used olive oil)
1 onion, diced
3 slender carrots, cut into 1 inch strips
1 tbsp. cumin seeds
1 tsp. paprika or cayenne pepper (adjust to taste)
1 cup rice (I used brown basmati rice)
1/4 cup raisins
salt to taste

Wash and soak the rice. Keep aside until needed. Heat oil in a pan and add the paneer cubes. Brown the cubes on all sides then add the onions. Saute until the onions are tender. Add the carrots and saute until the carrots are cooked but not mushy.

Add salt, cumin seeds and 2 cups of water to the pan. Turn up the heat to high, bring the water to a boil. Lower the heat, cover and let it simmer for 10 minutes. This allows all the flavors to blend. Uncover the pan and add the rice. Spread the rice over the top but do not mix with the other ingredients. Turn up the heat until the water is boiling again. Let it boil until the water level drops below the rice. Lower the heat and add the raisins. Cover and let the rice cook for about 20-25 minutes. Do not open the lid during this time.

After 25 minutes open the lid. Mix the rice with the other ingredients.

The polo is ready.

It tastes best hot. Leftovers can be reheated.

Vegetarian Paneer Machboos

A one dish meal made with rice that is now a family favorite. Machboos is a classic Arabic dish. I used paneer to make it vegetarian. Though machboos is usually cooked on the stove top I found this baked version that tastes just like the original. This spicy rice filled my kitchen with a lovely aroma. One word to describe its taste - delicious. The leftovers the next day were just as good.

My daughter loves anything with paneer. So when I was wondering whether to use potato or paneer to make this dish vegetarian she made the choice easy. The amount of spice used is a little too much by my usual standards, I usually use spices sparingly while cooking. In fact when I was making machboos I was sure it was not going to be edible. But then I realized rice and paneer are bland. No other vegetable is used. The flavor of the spices absorbed by the rice and paneer makes the dish. Don't skimp on the spices.

Recipe adapted from here
You will need for three servings
8 oz. paneer
2 cups of vegetable stock
3-4 strands saffron
1 tbsp oil (I used olive oil)
1 onion
2 tomatoes
1 clove garlic
1 tsp. cinnamon powder
1 tsp. turmeric powder
1 tsp. paprika
1 tsp. bezar powder (recipe below)
1 cup basmati rice (I used brown basmati)
salt to taste

To make bezar powder roast separately equal portions of whole cumin, fennel, coriander and pepper corn, a half inch stick of cinnamon and one red chilli pepper. When cool grind to a fine powder. Store in an airtight container in your pantry.

Mix all the spices, cinnamon powder, turmeric powder, paprika and bezar powder together. Reserve half for later, use half to spice up the paneer.

Preheat oven 400 F. Wash the rice and drain. Keep aside. Make paneer or use store bought. Cut it into large rectangles and sprinkle one side with half of the remaining spice powders. Heat oil in a pan. Place the paneer in the oil spiced side down. Sprinkle remaining spices on the other side. When brown flip and brown other side. Remove and place on paper towel.

Add saffron to the stock in a microwavable bowl and microwave for 2 minutes or until heated through. Keep warm. Chop the onion and saute the onion in the same pan as the paneer was cooked. Meanwhile mince the garlic and chop the tomato separately. When the onions are tender add the garlic and saute until fragrant.

Add the reserved spices. Combine well and add tomato. When heated through turn off the heat. Add the rice and mix together to coat the rice with onion tomato mixture.

Transfer to a casserole. Cut the paneer into cubes and place over the rice.

Pour the stock over the rice.

Cover with aluminium foil. Bake in the preheated oven for one hour. Take a peek. If the water is not all absorbed keep for another 10-15 minutes until all the water is absorbed.

Take it out of the oven and keep covered for a few minutes before serving.

Enjoy!

Paneer Kabouli

Paneer Kabouli is a one dish rice meal. The original dish is not vegetarian. I converted it with the use of paneer. Cooked protein chunks are dropped in the pot that the rice is cooked in. This allows them to absorb all the spices and flavors of the broth the rice is cooking in. The dish is topped with a classic chickpea onion gravy. This topping is very common in the Middle East.

The gravy is spicy but not oily and does not pack much heat. For the gravy topping the onion is first cooked in water. Clarified butter or ghee is added to the cooked onions. The spices are not overpowering so we loved it. There are a lot of spices but not as much red chili. You could adjust the quantity if you like a lot of heat.

Recipe adapted from here

You will need
For the spice mixture
1 clove garlic, peeled and chopped
1 tsp. cumin seeds
1 tsp. cardamom seeds
1 tsp. coriander seeds
1 tsp. red chili pepper
1/4 tsp. turmeric powder
2 tbsp. water

For the rice
1 1/2 cup basmati rice (I used brown basmati)
3 cups vegetable stock
1 tbsp. ghee
14 oz. paneer
3 tbsp. vegetable oil to brown the paneer

1 cup dried garbanzo beans (or use 1 can)
1/4 cup water
1 large onion
1 tbsp. ghee
10-15 raisins
4-5 strands saffron
2 tbsp. rose water (I left this out)

Soak the beans overnight in water and pressure cook the next day for about 10 minutes. When the cooker depressurizes remove the beans and let them cool. Prepare fresh vegetable stock using this recipe. You could use store bought stock but it will alter the taste. Cut the paneer in cubes. Heat the vegetable oil brown in a pan and brown the cubes on all sides. Keep aside. In a blender add all the ingredients for the spice mix and blend to a smooth paste. Keep aside until needed.

Wash the rice and drain. Since I used brown rice I soaked it a couple of hours and drained the water before use. Heat the vegetable stock in a thick bottom pan with the rice in it. When it comes to a boil add the ghee, 2 tbsp. of the freshly ground spice mix and salt. Cover and continue to cook the rice on medium heat.

When the rice is partially cooked, about 10 minutes, add the paneer cubes and salt as needed. Continue to cook the rice until it is done.

Meanwhile, peel and slice the onion. Heat a 1/4 of a cup of water in a pan and add the onions to it. Let them cook until they are tender.

When the onions are tender add the ghee and cook until golden in color. Add the cooked beans with some of the cooking liquid, raisins, saffron and the remaining fresh ground spice mix. Add rose water if you are using it. Add salt to taste. Allow the gravy to simmer and cook for a few minutes until it all comes together.

Turn off the heat. To plate the paneer kabouli spread the rice with paneer on a plate. Top with the onion bean gravy.

This dish tastes best when it is hot (or reheated if having leftovers). Serve with yogurt.