Thursday, 21 March 2013


2 cup rice
3 onion
200 gm mushroom
200 gm cottage cheese
2 capsicum
5-6 cauliflower pieces
4 cloves
2 cinnamon pieces
2 bay leaf
6 tbsp clarified butter (ghee)
2 tsp salt


    Soak rice for half an hour or so.

    Boil rice in a container until it gets cooked properly and water dries up.

    Finely chop onion.

    Cut paneer cubes.

    Cut cabbage into fine long pieces.

    Cut mushroom into slices.

    Heat ghee in a pan and fry paneer until light brown.

    Take them out and keep aside.

    Now fry onion in the pan until it turns almond colour.

    Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.

    Then add boiled rice, shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.

    When vegetables are cooked properly, remove it from the flame.

    Serve them hot.

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