NUTRITION

SERVINGS

INGREDIENTS

1 oz Paneer

0.75 cup Non-fat Greek yogurt

0.5 cup Shelled edamame

2 tbsp Dry basmati rice

0.5 cup Cauliflower florets

0.25 cup Red onion

0 tsp Ghee

1 tsp Ginger paste

1 tsp Garlic paste

0.25 tsp Turmeric powder

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

2 tbsp Water

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then par-boil in a small pot of water for 5-6 minutes until 70% cooked; drain and set aside.

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, ginger paste, garlic paste, turmeric, garam masala, sea salt, and black pepper.

• 3

  Fold the cubed paneer and shelled edamame into the yogurt mixture, ensuring every piece is thoroughly coated in the marinade.

• 4

  Heat the ghee in a heavy-bottomed pot or small Dutch oven over medium heat.

• 5

  Add the red onions to the pot and sauté until they become soft and translucent.

• 6

  Add the cauliflower florets and the marinated paneer and edamame mixture to the pot, spreading it into an even layer.

• 7

  Spread the par-boiled rice evenly over the top of the paneer and vegetable layer.

• 8

  Drizzle 2 tablespoons of water around the edges of the pot, cover with a tight-fitting lid, and reduce heat to low.

• 9

  Steam on low for 10-12 minutes until the rice is fully tender and fluffy.

• 10

  Garnish with fresh chopped cilantro and fluff gently with a fork before serving.