Sticky Indian Paneer and Rice Pilaf with Rice Pilaf

Rinse the white rice under cold water until the water runs clear to remove excess starch. Then, soak the rice in clean water for 10-15 minutes before draining.

Heat olive oil in a large pan over medium heat. Add mustard seeds and wait until they start to pop. Then add the finely chopped brown onion and potatoes. Cook until the onion becomes translucent and the potatoes start to soften.

Add the Indian paneer spices, a pinch of turmeric, and sliced green chillies to the pan according to taste. Stir well for about a minute until the spices are fragrant.

Mix in the soaked and drained rice to the pan, stirring gently to coat the rice with the spice mixture. Add enough water to cover the rice by about 1.5 cm. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, about 15-20 minutes.

While the rice cooks, heat a separate pan with a tablespoon of olive oil over medium heat. Add paneer cubes and fry until golden on all sides. Halfway through, add honey and a sprinkle of desiccated coconut to the paneer, cooking until caramelized.

Once the rice is cooked, gently fluff it with a fork. Stir in the caramelized paneer, the juice of 1/4 lemon per person, and fresh chopped coriander. Adjust the seasoning with salt and pepper according to taste.

Garnish with additional desiccated coconut and cashews. Serve hot.