Coconut Rice with Tamarind Paneer
Prep: 10 mins
Cook: 35 Mins
Total Time: 45 mins
Yield: 2-3 Servings
INGREDIENTS:
- Daawat Ultima Basmati Rice, 1 cup
- Water, 3/4 cup
- Coconut milk, 1/2 cup
- Saffron threads, 8–10, soaked in 1 tablespoon warm water
- Salt, ½ teaspoon
Paneer Skewers:
- Paneer, 12 ounces, cut into 1.5” - 2” cubes
- Wooden or metal skewers, 4–6 (soak if using wooden)
- Oil, 1 tablespoon
Tamarind-Jaggery Glaze:
- Tamarind paste, ¼ cup
- Jaggery, ¼ cup tablespoons (or dark brown sugar)
- Water, 2 tablespoons
- Red chili powder, 1 teaspoon
- Cumin powder, ½ teaspoon
- Salt, ¼ teaspoon
Cook:
- Rinse the Daawat Ultima basmati rice until the water runs clear. Combine rice, water, coconut milk, saffron (with its soaking liquid), and salt in a saucepan. Bring to a simmer, cover, and cook on low for 13-15 minutes. Turn off the heat, uncover, then fluff gently. The rice should be fragrant, golden, and separate.
- Thread the paneer cubes onto skewers. Brush lightly with oil.
- In a small pan, whisk together tamarind paste, jaggery, water, smoked paprika, cumin, and salt. Cook over medium heat until glossy and thickened, about 3–4 minutes.
- Heat a grill pan or skillet over medium-high. Sear the paneer skewers for 2–3 minutes per side until lightly charred. Brush the hot glaze over the paneer, coating each skewer generously.
- Serve the glazed paneer beside a mound of saffron-coconut basmati rice. Let the rice take center stage, with the paneer resting alongside for contrast in color and texture.