Quick Matar Paneer Pulao
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Easy and quick pulao recipe prepared using green Masala, paneer, peas, potato and khada or whole masala tastes amazing.
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Ingredients
- Basmati Rice – 1cup
- Paneer cubes – 1/4th cup
- Peas or matar – 1/4th cup I used frozen
- Potato – 1small washed, peeled cut into small cubes
- Green capsicum – ½ medium or 1 small cut into small cubes
- Lemon juice – 1tbsp
- Ghee – 1 ½ tbsp.
- Warm water – 2cups
- Salt
- For Tempering – Cumin seeds or Caraway seeds Shahi Jeera – 1tsp
- Bay leaf/ tejpatta – 1small
- Black papers – 8-9
- cloves – 2
- Green cardamom – 2-3
- Star anise – 1
- Cinnamon stick – 1/4 inch
- Onion – 1medium thinly Sliced
- Green Chili – 1-2 slit
- For Green Paste – Garlic Cloves – 3-4
- Ginger – ½ inch
- Coriander leaves finely chopped – ½ cup
- Coriander seeds – 1tsp
- Grated coconut – 2tbsp
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Instructions
- 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. Sauté 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.
Notes
Use vegetables of your choice.
Dry fruits can be used for richer taste.
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