Step 1

Rinse the regular rice or basmati rice very well in water for a few times. Then soak the rice grains in water for 20 to 30 minutes.

Step 2

After 20 to 30 minutes, drain and add the rice in a pressure cooker. Add salt.

Step 3

Pour 1.75 cups of water and oil.

Step 4

Stir and pressure cook the rice for 2 whistles or for about 8 to 10 minutes on medium to medium-high heat.

Step 5

When the pressure falls on its own in the cooker, remove the lid and gently fluff the rice. You can also cook the rice in a pot. If using leftover cooked rice, add 3 to 3.5 cups.

Step 6

Transfer the cooked rice grains in a large tray or plate and let them cool completely at room temperature, before you proceed further with stir-frying.

Step 7

Meanwhile, when the rice is soaking, you can do the prep work by grating or shredding the carrot, thinly slicing the french beans, finely chopping the capsicum, onion and tomato.

Step 8

Heat oil in a deep pan or kadai (wok) and add caraway seeds or cumin seeds. Fry till they splutter.

Step 9

Then add the finely chopped onions and sauté stirring often till they turn translucent.

Step 10

Add the ginger-garlic paste and sauté for some seconds till the raw aroma of ginger-garlic goes away.

Step 11

Next add the chopped tomatoes. Mix well and sauté till the tomatoes soften and turn mushy.

Step 12

Now add the thinly sliced french beans. Stir fry on a medium heat for 3 to 4 minutes.

Step 13

Then add the grated carrots and finely chopped capsicum. Mix and continue to stir fry on a medium heat for 4 to 5 minutes.

Step 14

Then add paneer cubes. Also sprinkle some the crushed black pepper or pepper powder, red chili powder and garam masala powder. Stir and mix very well.

Step 15

Then add the cooked rice. Season with salt as required.

Step 16

Gently stir and mix everything very well. You can add the rice in parts if you prefer.

Step 17

Check the taste and add more of the ground spice powders or salt according to your taste preferences.

Step 18

Serve paneer fried rice hot or warm with a side veggie salad or raita. I usually serve this dish with raita varieties like onion raita or boondi raita or cucumber raita. However it also tastes good even without any accompaniments or sides.