Paneer Pulao With Green Peas Recipe
Paneer Pulao is a quick nutritious rice dish flavoured with spices and paneer (indian cottage cheese). The addition of the whole spices into the dish makes it bringing out the flavors into the rice slowly.
Serve this with your favourite lentil, like Dal Makhani or any other vegetarian gravy dishes.
If you like this recipe, you can also try other Rice recipes such as
10 M
60 M
70 M
2 Servings
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1/2 cup Green peas (Matar) , steamed
- 2 cups Paneer (Homemade Cottage Cheese) , cut into cubes (you could saute in butter to get a better flavor)
- 1 Onion , thinly sliced
- 1 teaspoon Garlic , finely chopped
- 1 teaspoon Ginger , finely grated
- Green Chilli , slit length wise
- 1/2 teaspoon Fennel seeds (Saunf)
- 2 Cardamom (Pods /Seeds)
- 1/2 inch Cinnamon Stick
- 1 clove
- 1 Bay leaves (tej patta)
- 1 tablespoon Ghee
- 2 sprig Mint Leaves (Pudina) , chopped for garnishing
Directions for Paneer Pulao With Green Peas Recipe
Wash the rice and soak for 15-20 minutes and drain.
Heat the ghee in a heavy bottomed sauce pan on medium heat; add the fennel seeds, cardamom, cinnamon, clove and bay leaf and saute until you get a roasted aroma.
Add the onions, ginger, garlic and green chillies. Saute on low heat until the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook.
Once done add in the rice in and saute till the rice doesn't stick to each other ensuring the rice not turning brown. Add the two cups of water, turn the heat to low.
Cover the pan and simmer until the rice is cooked and all the water is absorbed. Turn off the heat. Add in the steamed peas and fresh paneer cubes to the rice.
Dont stir as yet, allow it to rest on the top covered until for about 10 minutes. The steam from the cooked rice will soften the paneer and bring the flavors of the rice into it.
After 10 minutes stir in the paneer and peas into the rice along with the fresh chopped mint leaves and serve hot.
Serve this with your favourite lentil, like Dal Makhani or any other vegetarian gravy dishes.
Rekha Vengalil
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/
