Paneer Matar Pulao Recipe
Paneer Matar Pulao , an easy Pulao recipe that can be had for your everyday lunch or dinner along with a lip smacking raita that will surely enhance the taste of your pulao. A lovely combination of rice combined with paneer and spices, and the addition of ghee, makes it a finger licking good pulao.
Paneer Matar Pulao Recipe is a quick nutritious rice dish flavoured with spices and paneer .
Basmati rice, cooked in ghee, with whole spices, lend their lovely flavours to this pulao. The star ingredient of the pulao being paneer, makes it delectable, adding to the nutritive value of the pulao.
If you like this recipe, you can also try other Rice recipes such as
- 1 cup Basmati rice , washed and soaked
- 2 cups Water
- 2 Onion , thinly sliced
- 6 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Green Chilli , slit length wise
- 1/2 teaspoon Fennel seeds (Saunf)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Cloves (Laung)
- 1 Bay leaves (tej patta)
- 2 tablespoon Ghee
- 2 sprig Mint Leaves (Pudina) , chopped for garnishing
- Salt , to taste To stir fry
- 200 grams Paneer (Homemade Cottage Cheese) , cut into cubes
- 1/4 cup Green peas (Matar) , steamed
- 1 tablespoon Ghee
- Salt , to taste
How to make Paneer Matar Pulao Recipe
To begin making the Paneer Matar Pulao Recipe, firstly wash the rice and soak for 15-20 minutes and drain.
Heat the ghee in a pressure cooker on medium heat; add the fennel seeds, cardamom, cinnamon, clove and bay leaf and saute until you get a lovely aroma.
Add the ginger, garlic and green chilies, and saute for a few seconds. At this stage, add onions and saute until the onion turns pink.
Once done, add in the rice, two cups of water, and salt. Close the pressure cooker.
Pressure cook for 2- 3 whistles and turn off the flame. Allow the pressure to release naturally.
Open the pressure cooker and fluff the rice with a fork.
Heat a skillet, with ghee on medium flame, to this add the paneer cubes and saute for about a minute.
To this, add the steamed green peas and salt.
Toss the paneer on high heat for about a minute or two and turn off the flame.
Now add the paneer-green peas into the pulao and mix well.
Add in the fresh chopped mint leaves and transfer the Paneer Matar Pulao to a serving platter.
Rekha is from Kerala, a small and picturesque state in the southwest of India. She is an HR consultant by profession and moved to Singapore after marriage. "I should say that the place ignited my passion for food". The amalgam of cuisines here inspired her big time into culinary world, and she started experimenting on her own. Her experiments and experiences with food can be found at http://foodoliciouspictured.com/