Soak basmati rice for an hour and cook it with water ratio 1 : 1 & 1/2 for 3 whistles.
Cool and separate the grains by tossing 1 Tablespoon Olive oil. Keep aside.
Boil water and keep 1 cup paneer immersed for 10 minutes.
Then drain from water and crumble it roughly.
Take approx 100 gms of paneer separately and cut in 1/2 inch cubes and keep separately.
Chop carrot and capsicum fine. You can skip this step if you wish to have plain paneer fried rice.
Chop the white part of spring onion and green part separately.
Heat oil in a pan and add the spring onion.
Fry for a minute.
Add carrot and fry for a minute.
Add sugar while you fry, then add capsicum and fry for another minute.
Fry on a high flame. You can toss to get a smoky flavour that comes when it catches fire while tossing.
Add pepper along with 1 teaspoon of Soy sause and chili sause for that extra spice and give a quick stir.
Add paneer crumbles lastly along with the paneer cubes.
Mix well and add the green part of the spring onion and required salt.
Mix well and add the cooked rice, mix properly until everything gets mixed well and rice gets heated well.
Garnish with fresh bright corriander leaves and serve hot with any masala gravy.
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