Paneer Pulao
Serves 1
Directions
- 1Add 6 tbsp of cooking oil to a pot.
- 2Add 1 large thinly sliced onion to the pot.
- 3Fry the onion until brown on low heat.
- 4Remove the fried onions from the pot and set aside.
- 5Add 250 gm of paneer to the same oil in the pot.
- 6Fry the paneer for 1 minute on each side over low heat.
- 7Remove the fried paneer from the pot and set aside.
- 8Add 1/2 tsp of cumin to the pot.
- 9Add 2 small cinnamon sticks, 4 cloves, 2 cardamom pods, 1 black cardamom, and 1 bay leaf to the pot.
- 10Sauté the spices in the oil.
- 11Add 1/4 cup of chopped carrots to the pot.
- 12Add 1/2 cup of snap peas to the pot.
- 13Add 2-3 green chilies to the pot.
- 14Add 1 tsp of ginger paste to the pot.
- 15Add 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, and 1/4 tsp of turmeric to the pot.
- 16Sauté for 2 minutes.
- 17Add 1 cup of green peas to the pot.
- 18Add 2 1/2 cups of basmati rice, soaked for 30 minutes, to the pot.
- 19Mix the rice and vegetables gently.
- 20Add 1 3/4 tsp of salt to taste.
- 21Add the fried paneer back into the pot.
- 22Add the reserved fried onions to the pot.
- 23Pour in 3 1/2 cups of hot water.
- 24Stir everything gently.
- 25Cover the pot and cook for 15 minutes on low heat.
- 26Uncover the pot and fluff the rice with a spoon.
- 27Sprinkle 1/4 tsp + a pinch of garam masala over the rice.
- 28Add more reserved fried onions.
- 29Add chopped coriander and mint.
- 30Gently mix everything together.
- 31Cover the pot for 5 minutes with no heat.
- 32Add 1-2 tbsp of ghee to the rice.
- 33Add 1 tsp of kewra water.
- 34Serve the Paneer Pulao.
Ingredients
- 6 tbsp cooking oil
- 1 large, thinly sliced onion
- 250 gm paneer
- 0.5 tsp cumin
- 2 small sticks cinnamon
- 4 cloves
- 2 cardamom
- 1 black cardamom
- 1 bay leaf
- 0.25 cup, chopped carrot
- 0.5 cup snap peas
- 2 3 green chili
- 1 tsp ginger paste
- 0.5 tsp red chili
- 0.5 tsp coriander
- 0.25 tsp turmeric
- 1 cup green peas
- 2.5 cups, soaked for 30 min basmati rice
- 1.75 tsp, to taste salt
- 3.5 cups hot water
- 0.25 tsp + pinch garam masala
- chopped coriander and mint
- 1 2 tbsp ghee
- 1 tsp kewra water
Equipment
potmeasuring cupsspatulaslotted spoonspoonlid
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