Pulau with Paneer and Bell Peppers

1 cup basmati rice
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander

Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water.  Drain rice in a strainer and dry the rice for 15 minutes before cooking.

Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan.  Bring to a boil over high heat.  Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes.  Remove from the heat and force the liquid through a sieve into a bowl.  Add enough stock to make 2 cups liquid.

Put the ghee or oil in a medium pan over moderate heat.  When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides.  Remove the cubes with a slotted spoon and set them aside.

Drop the cumin seeds into the hot ghee and fry until richly browned.  Stir in the bell pepper and saute for 3-4 minutes.  Stir in the rice, and fry for 2-3 minutes.  Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.

Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.  

While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.

Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up.  Just before serving, remove the cover and fluff the rice with a fork.  Garnish with the fried onions and coriander.

Serves 5 or 6.

From Lord Krishna's Cuisine by Yamuna Devi, with a few changes