There’s something truly magical about panir. This fresh, unsalted Indian cheese has a firm, milky texture that’s unlike anything else. When pan-fried, it transforms, developing a delightfully crisp, golden-brown crust while staying soft and juicy on the inside. In this stunning one-pan pilaf, we’re pairing those savory panir cubes with fluffy basmati rice, tender zucchini, and bright tomatoes, all brought to life with a fragrant blend of Indian spices. It’s a wholesome, comforting meal that’s surprisingly simple to make and an absolute feast for the senses. Serve it with a cooling raita or a crisp salad for a dinner that will have everyone asking for seconds!
Ingredients
• 1 cup / 95 g brown basmati or long-grain white rice
• 3 tablespoons / 45 ml ghee or peanut oil
• 1½ teaspoons / 7 ml minced seeded hot green chilies
• 1½ teaspoons / 7 ml scraped, finely minced fresh ginger
• 1¼ teaspoons / 6 ml cumin seeds
• ½ teaspoon / 2 ml black mustard seeds
• 1 large black or 2 large green cardamom pods, slightly crushed
• 8–10 fresh curry leaves
• 4 ounces / 115 g fresh panir cheese, cut into ½-inch / 1.5 cm cubes
• 1 cup / 240 ml zucchini, cut into ½-inch / 1.5 cm cubes
• 1 teaspoon / 5 ml turmeric
• 1 teaspoon / 5 ml salt
• 1⅔–2 cups / 400–480 ml water
• 3 tablespoons / 45 ml chopped fresh coriander or parsley
• 1 medium firm ripe tomato, cut into 8–10 pieces
Instructions
1. If using basmati rice, rinse it in several changes of water until the water runs clear, then let it soak for 20-30 minutes before draining completely.
2. Heat the ghee or oil in a heavy-bottomed saucepan over medium heat. Once hot, add the green chilies, ginger, cumin seeds, mustard seeds, and crushed cardamom pods. Sizzle the spices until the mustard seeds begin to pop.
3. Carefully add the curry leaves and fry for a few seconds, then add the panir cubes. Fry for 5–7 minutes, turning gently and frequently, until the cubes are golden brown on all sides.
4. Add the cubed zucchini and stir-fry for another 1–2 minutes.
5. Stir in the drained rice, turmeric, salt, water, fresh herbs, and tomato pieces. Increase the heat to high and bring the mixture to a rolling boil.
6. Immediately reduce the heat to the lowest possible setting, cover the pan with a tight-fitting lid, and simmer gently. Cook for 20–25 minutes for white rice or 30–40 minutes for brown rice, until all the water is absorbed.
7. Remove the pan from the heat and let it stand, still covered, for at least 5 minutes. This allows the rice grains to firm up.
8. Uncover the pilaf and gently fluff the rice with a fork before serving hot.
Nutritional Information
• A Protein-Packed Delight
• Panir is a fantastic source of vegetarian protein! Just a half-cup serving provides about 25% of the average adult’s daily protein requirement, making this a wonderfully satisfying and nourishing meal.
Pro Tips
• Ensure your ghee or oil is properly hot before adding the panir to get a perfect golden-brown crust and prevent it from sticking to the pan.
• For an extra layer of nutty flavor, toast the dry, drained rice in the spiced ghee for one minute before adding the water.
• Don’t skip the final 5-minute resting period for the rice. This step is crucial for letting the grains firm up and become perfectly fluffy instead of mushy.
• Feel free to swap the zucchini with other quick-cooking vegetables like bell peppers, green beans, or sweet corn. Add them at the same time as the zucchini.
