I am a foodie and love experimenting with ingredients. I created this dish when Varun was away shooting for the Sahyadri Tiger Reserve Documentary. Since then, I’ve made it for family, friends, and customers who visit us in Koyna Wildlife Sanctuary!
This is a wholesome, flavour-packed rice bowl made with soft and fluffy Indrayani rice, sautéed vegetables, crispy herbed paneer and a creamy herb sauce.
Table Of Contents
Selecting The Right Ingredients
Indrayani Rice
Indrayani is a soft, naturally slightly sticky rice variety from Maharashtra. Its characteristically soft texture makes it particularly comforting in rice bowls. For this recipe, we use a cooking technique that helps the grains remain fluffy rather than becoming mushy! Read about how I cook my Indrayani rice in the next section.
Homemade Paprika
I make my own blend of Paprika by sun-drying red bell peppers for 4–5 days, along with Lavangi mirchi, and then grinding them at home. The dried bell pepper brings colour and a gentle sweetness, while Lavangi mirchi adds a deeper chilli character, almost smoky. It’s one of those small homemade touches that makes a big difference to the flavour of the paneer.
Alternative: https://urbanplatter.com/products/smoked-paprika-powder-80g
Homemade Paneer
Fresh Paneer is very easy to make and I prefer it to the packaged Paneer. Bring 1.5 liters of full fat milk to the boil. As soon as the milk rises add a spoon of vinegar or squeez half a lemon (maybe more) and stir till the milk tears. Let the milk boil a bit till the water is almost translucent. The “curdled” milk is your paneer. The leftover whey can be used to make chapatis, rotis, etc.
Alternative: https://punjabsind.com/products/punjabi-paneer-high-protein-200-gm
Whole Wheat Flour White Sauce (Bechamel)
White sauce is usually made with Maida or refined flour. My mom has always made white sauce with the healthier alternative, whole wheat flour or Atta. Normal Atta has more nutrition than Maida, as Maida is just empty starch. Atta has higher fibre, protein, lower GI, and even higher Iron. We get ours freshly milled, but there are good brands that are out there which are equally good.
Alternative: https://gharseghar.com/products/sona-moti-wheat-flour
Herbs
I prefer using fresh herbs like Basil, Corriander, Rosemary, Oregano etc but exotic herbs are not always available. I use a mix of herbs that my aunt gets for us from Canada but there are great alternatives locally available too.
Alternative:
https://urbanplatter.com/products/urban-platter-pizza-pasta-seasoning-all-purpose-italian-style-seasoning-of-herbs-spices-and-lots-of-love
https://urbanplatter.com/products/urban-platter-garlic-salt-150g
https://urbanplatter.com/products/urban-platter-toasted-onion-flakes-80g
https://urbanplatter.com/products/urban-platter-mixed-herbs-shaker-jar-200g-all-natural-premium-quality-seasoning-mix-of-oregano-rosemary-basil-thyme
Cooking Indrayani The Right Way
Indrayani is naturally a soft and slightly sticky rice variety, so it needs a little more care than some other varieties if you want beautifully fluffy, separate grains. The key is to avoid disturbing the rice while it cooks. Why use Indrayani when getting the fluffy texture is hard to achieve? Other than Indrayani being nutritionally superior to Basmati, its texture allows it to take on the flavours of ghee, herbs, spices and sauces beautifully, which is why it works well in your herbed rice bowl.
Ingredients
Method
- Wash the Indrayani rice 3–4 times in cold water until the water runs relatively clear and drain well.
- Heat 1 tbsp ghee in a saucepan and add the uncooked rice. Sauté gently for 2–3 minutes, making sure every grain gets coated with ghee.
- Add 1½ cups water and salt to taste. Bring to a rolling boil uncovered.
- Once boiling, cover with a lid and cook for approximately 13–14 minutes. Do not stir the rice while it cooks.
- Turn off the heat and let the rice rest, covered and undisturbed, for approximately 10 minutes.
- Transfer the rice to a colander and gently fluff it with a fork.
- In the same saucepan, melt 1 tsp butter. Add the mixed herbs and chopped coriander and gently warm them for a few seconds or till aromatic.
- Add the fluffy rice and gently toss until the herb butter coats the grains.
- Cover loosely with a mesh lid and keep aside.
- Heat 2 tbsp olive oil in a non-stick pan.
- Add the chopped onions along with a pinch of salt and a small pinch of sugar.
- Once the onions become slightly translucent, add the ginger-garlic paste. Cook till fragrant.
- Add the carrot and capsicum and stir-fry for approximately 5 minutes.
- I prefer vegetables al dente, so they retain some bite and colour. Cook for longer if you prefer softer vegetables. Set aside.
- In a bowl, combine olive oil, mixed herbs, paprika, garlic powder, onion powder, salt and black pepper.
- Cut the paneer into your preferred size and coat each piece thoroughly in the seasoned oil.
- Heat a little olive oil in a non-stick pan.
- Shallow-fry the paneer, turning as needed, until golden and crispy on all four sides. Remove and set aside.
- In a thick-bottomed wok or saucepan, heat the olive oil and butter.
- Once the butter melts, add the whole wheat flour.
- Stir continuously until the flour turns slightly brown and develops a nutty aroma.
- Slowly add the milk, a little at a time, while stirring continuously to prevent lumps.
- Keep stirring until the sauce comes to a gentle boil and thickens.
- Add the pasta sauce, chopped coriander and pizza pasta seasoning.
- If the sauce becomes too thick, add a little water until you reach your preferred consistency.
- Stir in the grated cheddar cheese. Taste and adjust the salt.