Rice With Cheese, Nuts And Vegetables Recipe
Rice With Cheese, Nuts And Vegetables was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. It is a great Main Dish. The marriage of the amazing flavors of Rice with other ingredients is the secret to this Rice With Cheese, Nuts And Vegetables. Fall in love with this Rice With Cheese, Nuts And Vegetables recipe from the Indian cuisine. Missing out on this Rice With Cheese, Nuts And Vegetables recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
8 ounces ricotta cheese
Sufficient oil for deep frying
1 tablespoon turmeric
1 cup hot water
1/4 cup Clarified Butter
1/4 cup vegetable oil
1/2 cup blanched slivered almonds
1/2 onion, thinly sliced
1 1/2 tablespoons minced garlic
3 tablespoons minced fresh ginger root
5 cardamom pods, pounded lightly
1 stick cinnamon
3 whole cloves
10 peppercorns
1 cup small cauliflower flowerettes
1 cup green peas
2 cups long-grain white rice
2 teaspoons salt
4 cups boiling water
1/2 cup dark raisins
1/2 cup sweet red cherries, pitted and quartered
Directions
Enclose the cheese in cheesecloth and form into a rectangle.
Place the cheese between two small cheese or bread boards and put a light weight on top.
Let sit for about 1 hour to condense the cheese and squeeze excess moisture from it.
Then cut the cheese into 1/2-inch cubes.
Heat oil to 375 degrees.
Fry cubes of cheese in small batches until they are golden brown, 45 to 60 seconds per batch.
Drain the cheese.
Discard the oil.
Mix the turmeric with the 1 cup hot water.
Place the fried cheese into the turmeric mixture and set aside.
Place the butter and 1/4 cup oil in a large skillet over medium-high heat.
Fry almonds until golden, 2 to 3 minutes, and remove with a slotted spoon.
Set them aside.
Add onion, garlic, ginger, cardamom, cinnamon, cloves, and peppercorns to the pan.
Saute until onions are golden, about 5 minutes.
Add cauliflower and peas.
Fry 2 minutes longer.
Into the same pan, put the rice.
Add 2 teaspoons salt and the 4 cups boiling water.
Cover, bring to a fresh boil, lower heat, and simmer 20 to 25 minutes to absorb all liquids.
Remove from the heat.
Discard all whole spices, then stir in the cubed cheese, half the fried almonds, and 1/4 cup of the raisins.
Place the cheese between two small cheese or bread boards and put a light weight on top.
Let sit for about 1 hour to condense the cheese and squeeze excess moisture from it.
Then cut the cheese into 1/2-inch cubes.
Heat oil to 375 degrees.
Fry cubes of cheese in small batches until they are golden brown, 45 to 60 seconds per batch.
Drain the cheese.
Discard the oil.
Mix the turmeric with the 1 cup hot water.
Place the fried cheese into the turmeric mixture and set aside.
Place the butter and 1/4 cup oil in a large skillet over medium-high heat.
Fry almonds until golden, 2 to 3 minutes, and remove with a slotted spoon.
Set them aside.
Add onion, garlic, ginger, cardamom, cinnamon, cloves, and peppercorns to the pan.
Saute until onions are golden, about 5 minutes.
Add cauliflower and peas.
Fry 2 minutes longer.
Into the same pan, put the rice.
Add 2 teaspoons salt and the 4 cups boiling water.
Cover, bring to a fresh boil, lower heat, and simmer 20 to 25 minutes to absorb all liquids.
Remove from the heat.
Discard all whole spices, then stir in the cubed cheese, half the fried almonds, and 1/4 cup of the raisins.
