Paneer, cauliflower and peas pilaf with sprouted green mung beans raita

Pilaf and raita are considered food for the soul in our family. Fragrant basmati rice is perfect for pilaf's. A Sunday lunch of pilaf with this delicious combination of crispy paneer, caramelized cauliflower and sweet peas and a protein rich raita of sprouted mung beans and yogurt, makes me very popular with my daughter. Basmati rice is cooked, and cooled before it is tossed with the rest of the ingredients. Leftover rice works well too. The raita needs a little advance planning as the mung beans needs two to three days to sprout especially during the cold weather. You could skip the mung beans and make a quick raita with canned chickpeas as well. Other options for raita are here.

Paneer, cauliflower and peas pilaf

1 cup long grain basmati rice
1 1/2 tablespoons ghee (clarified butter) or canola oil
3/4 cup cubed paneer (homemade or store bought) **
2 green cardamoms
2 cloves
8 whole black peppercorn
1 one inch stick of cinnamon
1 cup thinly sliced red onion
1 teaspoon minced spicy green chile like jalapeno or serrano
1 cup cauliflower cut into tiny florets
1/2 cup frozen and thawed green peas
Salt to taste

1. Wash and rinse the rice in two to three changes of water till the water run clear. Then soak the rice in a 3 qt pot for 30 minutes.
2. Drain and add 4 cups water and boil the rice uncovered for 13 to 15 minutes till the rice is done but not mushy. For pilaf the rice should be firm. Drain the rice through a fine sieve and spread it out on a plate to cool.
3. In the meantime, heat 1/2 tablespoon ghee in a 12 inch saute pan and fry the paneer cubes over medium heat till they are golden brown on all sides. Remove and set aside.
4. Add 1 more tablespoon of ghee to the pan and add the sliced onions. Saute for 8 to 10 minutes over medium heat till the onion has caramelized, add 

** Available at all Indian grocery stores and Whole Foods and Fairways in New York. 

Sprouts Raita
1/4 cup whole green mung beans
1 cup whole milk yogurt
2 tablespoon finely chopped red onion
1/4 teaspoon ground roasted cumin seeds
Salt to taste

1. Wash the beans in cool water and soak them overnight in a wide mouthed bowl, with enough water to cover the beans by at least 1 inch
2. After 12 hours the beans should swell and begin to start sprouting. If not let it remain soaked for another few hours till you see the shoots beginning to emerge.
3. Once the shoots have begun to emerge, discard the water and cover the container with cling wrap. Keep in  warm place for 12 to 24 hours till long white sprouts begin to appear. Then the sprouts are ready to use.