Saffron rice with cheese balls
70 120 минут 4 порции
Kesar paneer pulao. Recipe of Vedic cuisine. The dish is easy to prepare unusual and delicious! The combination of rice, raisins and nuts - great! And when it is complemented with fried Adygei cheese... is delicious! Try it and see for yourself!
Ingredients for Saffron rice with cheese balls
- Figure - 200 g
- Raisins - 50 g
- Adyghe cheese - 200 g
- Sugar - 1 tsp.
- Milk - 150 ml
- Butter - 2 tbsp
- Nuts - 50 g
- Salt - 1 tsp.
Step by step instruction of cooking Saffron rice with cheese balls
Wash rice and leave in cold water for an hour (can be longer).
A little about rice. The recipe I found, it was proposed to use basmati or Jasmine. I took the usual long grain rice.
In the photo - figure, increased in volume after an hour of contact with water.
Grind Adygei cheese and make balls or cut into cubes, as shown in the photo, however, can more pieces to do.
Fry cheese balls (or cubes) in a pan add 1 tbsp oil.
Nuts I prefer a little chop.
Gently heat the milk, dissolve in it a saffron and sugar, add raisins and nuts. To complement this mass of fried cheese (cheese balls).
Melt 1 tbsp butter in a saucepan, add the rice and sauté for a few minutes. Pour water (so that the water level was above the rice about 2 cm), add salt, bring to boil and cook on a slow fire.
When the level of water equal to the rice, add the milk mixture, raisins and nuts (after takes out cheese balls/cubes; I took not all - preferred to be in the rice were pieces of cheese).
Close the lid, a little boil until the rice is tender.
To evaporate, if necessary, moisture (keep the pan on slow fire without a lid for about three minutes).
When the rice is ready, add the pieces of butter, gently mix. Place on a plate, decorate with cheese balls.