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One Pot Turmeric Coconut Rice with Paneer and Greens


  • Yield: 10 cups 1x

Ingredients

Scale
  • 2 cups long grain rice (Jasmine or basmatic preferred)
  • 1/2 cup unsweetened coconut flakes
  • 2 tbs sesame seeds (white or black)
  • 1/2 tbs coconut oil
  • 2 ea scallions (white and light green parts, thinly sliced)
  • 2 tsp ground turmeric
  • 1/2 + 1/2 tsp black pepper
  • 2 ea cardamom pods
  • 1 14 oz can full fat unsweetened coconut milk
  • 1 14 oz can water
  • 1 + 1/2 tsp kosher salt
  • 1 large bunch greens, stems removed (kales, spinach, swiss chard or choice)
  • 1/4 cup cashews (chopped)
  • 1 medium lime (zest)
  • 1 medium lime (quartered)
  • 8 oz paneer (cubed)

Instructions

  1. Rinse the rice until the water runs clear.
  2. Drain and set aside.
  3. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring frequently to prevent burning, until fragrant and just beginning to toast.
  4. Remove to a small bowl and set aside.
  5. Wipe out the pot.
  6. In the same pot, melt the coconut oil over medium heat.
  7. Add 1/2 of the scallions, turmeric, cadamom pods, and 1/2 tsp black pepper.
  8. Heat until oil is turning gold and onion is beginning to soften.
  9. Add the paneer and cook, turning occasionally, until a couple of sides are brown and the onion is brown, about 4 minutes.
  10. Remove the paneer to a paper towel to drain and set aside.
  11. Add the rice to the pan and stir to coat with the oil and spices.
  12. Sauté the rice until glistening.
  13. Add the coconut milk, water, saffron, and 2 tsp salt.
  14. Stir the mixture to remove any lumps, cover, and bring to a boil.
  15. Turn heat down to low and simmer for 10 minutes.
  16. After the rice has cooked for 10 minutes, arrange the greens and remaining scallion on top of the rice in an even layer and season with the remaining salt and pepper.
  17. Cover and continue to cook until the rice is tender, about 5 minutes.
  18. Remove from the heat and gently mix in the greens and paneer using a spatula or fork. (Remove the cardamom pods)
  19. Taste and adjust seasonings.
  20. As the rice rest, zest the lime and cut it into 4 wedges.
  21. Add the lime zest to the coconut-sesame mixture.
  22. Sprinkle the coconut mixture over the rice when serving and squeeze the lime juice over the top.

Notes

Source: NYT Cooking

  • Category: Main Dish
  • Cuisine: Indian

Nutrition

  • Calories: 214
  • Sugar: 2
  • Sodium: 354
  • Fat: 19
  • Saturated Fat: 11
  • Carbohydrates: 7
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 20
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