Our spicy barbecue marinade (KANDOO) is great to grill meat or veggies. In this recipe, we used it to make a healthy salad bowl with saffron basmati rice and pickled vegetables.
8 oz paneer, chopped in 1-inch cubes
1 bell pepper, chopped in 1-inch cubes
1/2 cup pickled vegetables of your choice (we used pickled beets and carrots)
1/2 cup white basmati rice
1pinch (10 strands) saffron strands
1/8 teaspoon salt
Pre-heat your oven at broil.
Meanwhile, apply the marinade on the paneer pieces.
Place the paneer pieces and the green bell peppers alternatively on 2 skewers.
Broil the skewers for seven minutes. Remove from the oven and set aside.
Boil one cup water along with saffron and salt.
Meanwhile, rinse white basmati rice for 30 seconds under cold running water.
Add the rice grains to the boiling water, mix to ensure that there are no lumps.
Bring the mixture to a boil and immediately reduce the heat to simmer. Cover and cook for ten minutes or until all water has been absorbed. Set aside to cool.
To serve, in a salad serving bowl, place the grilled paneer with the green peppers on one side, rice in the center, and the pickled vegetables on the other side. Serve.