Burnt garlic fried rice with paneer

Basmati rice, a mixture of vegetables, soy sauce, pepper, and lots of garlic are the main ingredients in the popular and flavorful Indo-Chinese fried rice dish known as "burnt garlic fried rice." This garlic rice is widely available in Indian Chinese restaurants and takeaways. You won't have any trouble finding it.
I have been asked on more than one occasion to publish the instructions for making burnt garlic fried rice. Because I have eaten this particular rendition of garlic fried rice quite a few times in different restaurants, it was simple for me to understand what components make up the dish and how it is prepared. When I eat out at restaurants, you can bet that at some point I'll end up asking the chef about the recipe and how it's prepared.
Preparing garlic preparing fried rice is very similar to preparing vegetarian fried rice, with one key distinction. This seemingly insignificant change can have a significant impact on the overall flavour and taste of the fried rice: finely chopped garlic cloves are stir-fried until they are browned very lightly or slightly blackened, and then they are either mixed with rice or are mixed with the rice themselves.
How to make Burnt Garlic Fried Rice

1. Give one-half cup of basmati rice a thorough washing in water until the starch in the water is completely removed. After that, the rice should be soaked in enough water for half an hour. After thirty minutes, pour off the soaking liquid and set the rice aside.
2. Bring three cups of water to a boil in a saucepan or pot.
3. Using a stovetop saucepan or pot, bring three cups of water to a rolling boil.
4. Utilizing a pot or saucepan that can be heated on the stovetop, bring three cups of water to a full boil.
5. Place the water in a pot and bring it to a boil over high heat.
6. Afte7. Gently stir or shake the pan.r that, stir in the rice
   .8. Cook the rice on high heat, till it becomes al dente. This is the rapid boiling method of cooking rice. Hence no need to cover the pan with any lid.
7. The rice should be al dente, meaning almost cooked but with a slight bite in the center. Don’t cook the rice more as while stir-frying in the later steps the rice grains can break or become pasty.
8. In a colander or strainer, strain the rice.
9. Gently rinse the rice with running water. This will stop the cooking of the rice.
10. Cover and set aside the rice to cool at room temperature. The rice has to be completely cooled at room temperature before yoAlternatively, refrigerate the rice for about 30 minutes while you prep the veggies.u add it to the stir-fried veggies.
11. Now rinse and then chop finely all the veggies. You can use your choice of veggies. You can even grate the veggies you want.
    I used ⅓ cup chopped spring onion whites, ⅓ cup finely chopped carrots, 5 to 6 french beans (finely chopped) and ⅓ cup finely chopped capsicum.

Also finely chop 9 to 10 small to medium garlic cloves and keep aside. You will need 1 tablespoon of finely chopped garlic