Rukmini Iyer, known for her fuss-free cooking, has shared a new one-pot recipe for spiced paneer fried rice that promises to be a weeknight savior. The dish, which takes under 30 minutes to prepare, combines fragrant spices with crispy paneer for a satisfying meal.
Key Ingredients and Method
The recipe calls for basmati rice, paneer, onions, garlic, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Iyer recommends using day-old rice for best results, but freshly cooked rice can be used if spread out to cool. The paneer is pan-fried until golden before being set aside, then the spices are bloomed in the same pan before adding the rice and paneer back in.
Why This Recipe Works
According to Iyer, the beauty of this dish lies in its simplicity and the depth of flavor achieved with minimal effort. “This is the kind of meal you can throw together after a long day, using ingredients you likely already have in your pantry,” she said. The recipe is also adaptable for vegans by substituting tofu for paneer and using a plant-based yogurt. Each serving contains approximately 450 calories and provides a good source of protein and fiber.
Tips for Perfect Fried Rice
Iyer emphasizes the importance of high heat to achieve the characteristic smoky flavor, known as ‘wok hei’. She suggests using a non-stick pan or well-seasoned wok to prevent sticking. For added crunch, she recommends topping the rice with toasted cashews or peanuts. Leftovers can be stored in the fridge for up to three days and reheated in a pan or microwave.
