Grilled Paneer and Beetroot Rice | Restaurant Food Recipe at Home

Grilled Paneer and Beetroot Rice with Turmeric Moilee by Chef Vineet Bhatia

Ingredients:
250g paneer, cut into 2x1.5 inch rectangles
2 tablespoon oil + 1 tablespoon oil to pan grill
1 tablespoon lemon juice
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
Salt
Put all the ingredients except the paneer in a plate and mix well.
Rub this oil marinate on the paneer and keep aside for 10 minutes.
 
Heat a tablespoon of oil in a heavy-bottomed pan and pan grill the paneer on each side till golden brown.
 
BEETROOT KHICHDI
Ingredients:
2 small beetroot, boiled and diced
2 tablespoons oil
1 teaspoon mustard seeds
1 clove garlic, chopped
1 small red onion, chopped
10 curry leaves
500g boiled rice
100g yoghurt, whisked
Salt
A generous squeeze of lemon juice
Small handful coriander leaves, chopped
 
Heat oil in a sauté pan, add the mustard seeds. As soon as they begin to pop in around 30 seconds add the chopped garlic, red onion & curry leaves.
Sauté for a minute and add the chopped beetroot. Lightly cook the beetroots and add the boiled rice and season with salt.
Toss the rice with the beetroot, add yoghurt and mix together to get wet rice. Lastly, add lemon juice and coriander.
 
TURMERIC MOILEE
Ingredients:
2 tablespoon oil
1 teaspoon mustard seed
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
1 teaspoon green chilli, chopped
2 tablespoon red onion, chopped
6 curry leaves
¼ teaspoon turmeric powder
2 tablespoon, tomatoes, chopped
200ml coconut milk
Salt
 
Heat oil in a pan, add the mustard seeds and as soon as they begin to pop add the chopped garlic, ginger and green chilli. Saute for a minute and add the curry leaves and chopped onions and saute for another minute.
Sprinkle in the turmeric powder, saute for 20 seconds, add chopped tomatoes. Cook the mixture for a minute and pour in the coconut milk.
Bring the sauce to a boil, reduce the heat and add salt.
 
ASSEMBLY
Spoon the beetroot rice in the centre of the plate, pour the turmeric sauce around the rice and place the grilled paneer on top of the rice.
Garnish with coriander sprigs.

Music: Green Day by Gerard Presencer and Jim Watson
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