If you love a mix of flavours then this is a great rice dish. It has subtle flavours of Chinese and Indian flavours. You can eat it as a meal on its own or serve it as part of an Indian or Chinese dinner.
1 Clove of Garlic- Finely Chopped
4 Large Handfuls Basmati Rice- Washed and Drained
1 Medium Carrot- Julienne slices
1 Medium Onion- Finely Sliced
4 oz Shredded White Cabbage
7 oz Paneer- Cut into small Cubes
Salt to taste
½ tsp Garam Masala
½ tsp Turmeric
2tbsp Soy Sauce
1tbsp Chilli Sauce
Large Handful Chopped Spinach (you can add more if you like)
Water to cook the Rice
Take a wide bottomed pan, preferably non stick and heat the oil and add the onions. Cook until translucent. Add the Paneer cubes and fry until golden in colour then add the carrots and garlic. Sauté for a few minutes, then add all the other ingredients apart from the rice. Give a good stir and add the rice. This is the important part; add water approximately 1cm above the rice. If you add too much the rice will get overcooked and mushy and if you add too little the rice will remain uncooked. Another good way to make sure you have enough water is if you dip your index finger straight in, the water level should reach the first line on your finger. That gives me a perfect measurement of how much water is needed.
Cook on low heat with the lid closed until the water has rice has absorbed all the water and there is no more water left at the bottom. Please do not be tempted to stir at any stage during the cooking process of the rice. To check if there is water left, simply take a spoon and dip it through to the bottom and move a little to the side and you will see if there is any water left. Once the rice is cooked leave to stand for 10 minutes before separating with a fork. Serve hot!