Paneer Peas Pulao

2 cups basmati rice
1 cup , cubed
1 cup Peas
4 tablespoons vegetable oil
2 tablespoons raisins
2 Bay leaves
1 Cinnamon stick
4 whole cloves
1/2 teaspoon black peppercorns
1/2 cup pine nuts
3 cups water
3/4 cup tomato sauce
2 teaspoon salt

1. Wash rice thoroughly, put in a bowl, cover with water and let it soak for 15 minutes, drain.

2. Brush paneer pieces with 1/2 tablespoon of oil and broil for 2 minutes per side. Set aside.

3. Heat oil in a 8 in' skillet, add raisins and pine nuts. Fry until plump and then remove. Set aside, add whole spices. Stir and cook for 1 minute, add rice and peas, increase heat to medium-high, and stir-fry until rice is well coated with oil and begins to glisten (about 5 minutes). Add water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.

4. Uncover and gently stir in paneer, cover and cook 5 minutes longer. Remove from heat and let stand, covered, for 10 minutes. Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins.

Yields: 8 servings

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