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Basmati Rice Pilaf for 25 persons Recipe

Saffron Basmati rice pilaf served during parties includes peas almonds and Paneer

You will need a 20 quart heavy bottom pan with a lid.

Ingredients

Pre soak Basmati Rice

1. Basmati Rice: 6 Cups
2. Water: as needed
Step 1: Wash and rinse Basmati Rice. Soak rice in clean water for 15 minutes. Drain. Set aside.

Prep Paneer & Almonds

1. Ghee: ½ Cup
2. Almonds slivered: ½ Cup
3. Paneer: 1 Pound ½ to ¾" cubes
Step 2: Heat Ghee in a skillet. Lightly fry almonds. Remove almonds and set aside.
Step 3: In the same hot Ghee, lightly fry Paneer cubes to light medium brown.

Main Recipe

1. Water: 15 Cups
2. Bay leaves: 4
3. Cinnamon stick: 1 five inch long broken in to about eight pieces
4. Whole cloves: 6
5. Whole Black Cardamom: 4
7. Salt: ½ teaspoon 
6. Yellow food color : 2 drops
7. Red food color: 2 drops
8. Saffron strands: 12
9. Peas: 1 Frozen box (10oz)
Step 4: In a 20 quart heavy bottom stock pot, add 14 cups of water
Step 5: If you don't want the spices to be see, tie ingredients 2 through 5 together in a cheese cloth and put in the stock pot.
Step 6: Stir in 7 through 8, and Paneer cubes. Bring it to a boil. Simmer ten minutes covered.
Step 7: Remove the cheese cloth, if used.
Step 8: Add pre-soaked rice, peas,  almonds, and left over Ghee. Bring to a boil. Simmer 12 minutes covered.
Step 9: Most of the water should be absorbed, but not all. Stir everything. Shut off heat. Keep covered for 10 minutes. Its ready.