Chhana'r polao—Tagore family recipe of rich paneer polao for Rabindranath's birthday

chhena

🥗Healthier: tofu

💰Cheaper: paneer

Tofu is lower in calories and suitable for vegans.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and butter is more accessible.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar crunch with less fat.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Cranberries add a tart flavor and are often less expensive.

Soak rice in water for 30 minutes and drain.

Heat ghee in a large pot over medium heat until melted.

Add whole spices and sauté until fragrant, about 1-2 minutes.

Stir in sliced onions and cook until golden brown, about 5-7 minutes.

Add ginger and garlic paste, sauté for another 2 minutes.

Incorporate chhena, stirring gently for 3-4 minutes.

Add soaked rice and mix well with the chhena and spices.

Pour in water and add salt and sugar, stir to combine.

Bring to a boil, then reduce heat to low and cover the pot.

Cook for 15-20 minutes, or until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork and fold in cashews and raisins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens