Easy and quick pulao recipe prepared using green Masala, paneer, peas, potato and khada or whole masala tastes amazing.
Basmati Rice â€“ 1cup
Paneer cubes â€“ 1/4th cup
Peas or matar â€“ 1/4th cup (I used frozen)
Potato â€“ 1small (washed, peeled cut into small cubes)
Green capsicum â€“ Â½ medium or 1 small (cut into small cubes)
Lemon juice â€“ 1tbsp
Ghee â€“ 1 Â½ tbsp.
Warm water â€“ 2cups
Salt to taste.
For Tempering â€“ Cumin seeds or Caraway seeds (Shahi Jeera) â€“ 1tsp
Bay leaf/ tejpatta â€“ 1small
Black papers â€“ 8-9
Cloves â€“ 2
Green cardamom â€“ 2-3
Star anise â€“ 1
Cinnamon stick â€“ 1/4 inch
Onion â€“ 1medium (thinly Sliced)
Green Chili â€“ 1-2 slit
For Green Paste â€“ Garlic Cloves â€“ 3-4
Ginger â€“ Â½ inch
Coriander leaves finely chopped â€“ Â½ cup
Coriander seeds â€“ 1tsp
Grated coconut â€“ 2tbsp
Wash and soak good quality basmati rice for 15-20 minutes. Drain off the water.
Wash, peel and cut a potato into cubes. Keep in salt water.
Blend coriander leaves, garlic cloves, ginger, coriander seeds, grated coconut into a fine paste. Keep aside.
Heat ghee in a presser cooker.
Add cumin or Caraway seeds, bay leaf, Black papers, cloves, Star anise, Cinnamon stick, Green Cardamom. Let them sizzle.
Add thinly sliced onion and slit green chilies. Cook till translucent.
Add all vegetables and paneer. Mix well.
Add green paste mix well and cook for 1 minute.
Add soaked, drained rice, salt, lemon juice. SautÃ© for a minute. Add 2 cups warm water.
Cover the lid and cook pulao on medium flame till 2 whistles.
Allow pressure cooker to cool down before opening it. Keep as it is for 1-2 minutes. Use a fork and fluff the rice.
Serve hot with raita and Papad.
Use vegetables of your choice.
Dry fruits can be used for richer taste.
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