Quick & Easy Matar Paneer Pulao Recipe
35 minutes
1075 reads
About Quick & Easy Matar Paneer Pulao Recipe
Dive into the aromatic world of Indian cuisine with this vibrant Quick Matar Paneer Pulao! This one-pan wonder is a delightful blend of tender paneer (Indian cottage cheese), sweet peas, fragrant basmati rice, and earthy potatoes, all simmered in a flavorful green masala.Perfect for a weeknight dinner or a weekend brunch, this recipe is surprisingly simple and comes together quickly. The addition of crunchy green bell pepper adds a welcome textural contrast, while whole spices create a deeply satisfying aroma that will tantalize your taste buds.Get ready to impress your family and friends with this flavorful and easy-to-make Indian rice dish. It's guaranteed to become a new family favorite!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Rice
- 1 cup Basmati Rice rinse thoroughly before soaking
For the Vegetables
- 1 medium Potato peeled and diced into small cubes
- 1/2 medium Bell Peppers also known as capsicum; diced into small cubes, green
- 1 cup Peas frozen
- 1 medium Onion thinly sliced
- 1-2 Chili green, slit; adjust quantity to taste
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese; cut into small cubes
For the Green Paste
- 3 clove Garlic
- 1 inch Ginger about 1 tablespoon grated
- 1/2 cup Coriander finely chopped
- 1 tsp Coriander Seeds
- 2 tbsp Coconut grated
For the Tempering
- 1 tbsp Ghee clarified butter; can substitute with vegetable oil
- 1 tsp Cumin Seeds or caraway seeds/shahi jeera
- 1 Bay Leaf
- 8 Peppercorns black
- 2 Cloves
- 2 Cardamom Pods green
- 1 Star Anise
- 1/4 stick Cinnamon Stick
Other Ingredients
- 1 tbsp Lemon Juice
- 1.5 tsp Salt or to taste
- 2 cups Water warm water is recommended
Instructions
Prepare the Rice
- Wash and soak basmati rice for 15-20 minutes. Drain well.
Prepare the Vegetables
- Wash, peel, and dice the potato into small cubes. Soak in salted water to prevent browning.
- Dice the green bell pepper into small cubes.
Make the Green Paste
- Blend together the garlic, ginger, coriander leaves, coriander seeds, and grated coconut until you achieve a smooth paste.
Begin Cooking
- Heat the ghee in a pressure cooker over medium heat.
- Add the cumin seeds, bay leaf, peppercorns, cloves, green cardamom pods, star anise, and cinnamon stick. Sauté until fragrant (about 30 seconds).
- Add the sliced onions and green chilies. Cook until the onions become translucent.
- Add the potatoes, green bell pepper, and paneer cubes. Mix well.
- Stir in the prepared green paste and cook for 1 minute.
- Add the soaked and drained rice, salt, and lemon juice. Sauté for another minute.
- Pour in 2 cups of warm water.
Pressure Cook the Pulao
- Close the lid of the pressure cooker and cook over medium heat until 2 whistles are released.
Fluff and Serve
- Allow the pressure cooker to cool down naturally before opening. Let the pulao rest for 1-2 minutes. Fluff the rice gently with a fork.
- Serve hot, garnished with fresh coriander leaves (optional). Enjoy with raita (yogurt dip) and papadums (crispy lentil wafers).
Recipe Notes
Expert Tips for the Perfect Matar Paneer Pulao
- For a richer flavor, toast the whole spices lightly in a dry pan before adding them to the ghee.
- If you don't have frozen peas, you can use fresh peas. Just ensure they are shelled and deveined.
- Adjust the amount of green chilies according to your spice preference. Start with one and add more if needed.
- For a creamier pulao, stir in a tablespoon of heavy cream or coconut milk after fluffing the rice.
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Recipe Nutrition
Calories: 252kcalCarbohydrates: 48gProtein: 6gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 743mgPotassium: 417mgFiber: 5gSugar: 4gVitamin A: 392IUVitamin C: 34mgCalcium: 56mgIron: 2mg
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5 Comments
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Looks so appetizing! Thank you for posting.
This looks fantastic! Appreciate the share.
Such a tasty dish! Thanks for the recipe.
This looks incredible! Thank you.
Thanks for the inspiration! Looks tasty.