Prepare time: 20 mins
Cook: 20 mins
Serves: 2 Persons
Ingredients
- 1 cup Long Grain Basmati Rice
- 2 tablespoon Vegetable Oil
- 200 g Paneer (Cut into cubes)
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 Bay Leaf
- 3-4 Black Peppercorns
- 1 inch Cinnamon
- 2 Green Cardamom
- 1 Black Cardamom
- 2-3 Green Chillies
- 1 Black Cardamom
- 2-3 Green Chillies
- 2 teaspoon Ginger Garlic Paste
- 1 cup Onion (Thinly Sliced)
- ½ cup Carrot (Cubed)
- ½ cup Peas
- Salt to taste
- ½ teaspoon Garam Masala Powder
- 2 cups Water
- 1 tablespoon Fresh Coriander (Chopped)
- 1 tablespoon Mint (Chopped)
Directions For Making Paneer Pulao
- Wash the rice and soak in water for 30 minutes.
- Heat oil in a pan.
- Add paneer cubes and fry until browned from all the sides.
- Remove them on a plate and keep aside.
- Add ghee in the same pan.
- Once the ghee is hot, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom and black cardamom and let them crackle for a few seconds.
- Add green chillies and ginger garlic paste and fry for a few seconds.
- Add onion and fry until they turn golden brown.
- Now add carrot and peas and cook for minute
- Add the fried paneer pieces, salt, garam masala powder, water, coriander and mint and mix everything gently.
- Drain the rice and add it in the pan and stir gently.
- Cover the lid of the pan and cook the pulao on low heat until rice is cooked and all the water is absorbed.
- Remove the pan from heat and let it rest for 5 minutes.
- Fluff the pulao using a fork.
- Serve hot with a raita.
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