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Paneer schezwan rice

(5.00/5 - 1 vote)

Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 25 minutes
Cook time: 25 minutes
Ready in: 50 minutes
Difficulty: Very Easy


1)- Jeera/Basmati Rice, 2 cups
- Oil, 5-6 tablespoons
- White Onion, 2 in large
- Finely chopped garlic, 2 tablespoons
- Cottage Cheese, 1 cup
- Dry Red Chillis, 2-3
- Chopped vegetables, 1 cup
- Salt, to taste
- Schezwan sauce, 6-7 tablespoons
- Soya sauce, 1tablespoon
2)For Schezwan Sauce:
- Dry Red Chillies, 20
- Garlic, 1 pod
- Vinegar, 1 tablespoon
- Schezwan pepper corns, 1teaspoon
- Water, 1 cup


Step 1: 1) Boil one cup water in a pan and add red chillies and garlic in this. Boil it for 5 minutes then drain water and allow it to get cool down.

Step 2: Now remove the seeds from red chillies very carefully so that later on you don't get hand burning.

Step 3: Now in a mixer jar add boiled chilli and garlic along with vinegar and schezwan pepper corn. Grind it fine paste and keep in freeze for future use.

Step 4: 3)Boil around six cups of water in a wide and large mouth vessel. Once water starts boiling then add washed rice till it is ¾ done.

Step 5: Now drain water from rice. Add one tabs oil in rice and keep aside. Now heat rest of oil in a large pan and add dry red chillies in that. Allow it to turn black in high flame. Add chopped onion and fry till onion turned to golden colour.

Step 6: Now add finely chopped vegetables along with ½ teaspoon salt and cook till they are done half. Now add cubed cottage cheese, soya sauce and prepared schezwan sauce. Fry well, for 5 minutes, in high flame, but remember it should not get burn.

Step 7: Fry till you get nice aroma of schezwan pepper corn. Serve hot with any Chinese side dish.

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