Pulao is one such rice preparation which comes together in just within 30 mins and with some added protein - paneer in this case this is one such comforting, delicious and quick meal for any busy day in the week.
You can add firm or extra firm tofu and use oil instead of ghee to make this a vegan pulao which would be equally delicious for a quick weeknight meal.
Paneer Pulao
Ingredients -
Paneer, 14 oz, cut in 1 inch cubes
Onion, 1 small, diced
Carrot, 1 large, chopped
Frozen Peas, 1 cup
Oil, 3 tbsp
Ghee, 2 tbsp
Salt, 1 tbsp
Bay leaves, 2
Cinnamon stick, 1 stick
Star anise, 1
Cloves, 4
Black pepper corns, 6
Chilli powder, 1 tbsp
Coriander powder, 1 tsp
Cumin powder, 1 tsp
Water, 4 cups
Basmati Rice, 2 cups
Cashews, 3-4, chopped
Cilantro leaves, 1 cup, fine chopped
Recipe-
For Paneer -
In a pan add 1 tbsp oil and fry paneer for just about 2 mins on medium flame.
For Rice -
Pressure cook 2 cups rice with 2 tbsp oil until 2 whistles and let it cool completely. Do not overcook rice and do not skip adding oil in this step. This will make sure rice is not too sticky.
For Pulao -
Heat up ghee in a pan on medium heat. Add cumin seeds and let it splutter. Add whole black pepper corns, bay leaves, cloves, star anise and cinnamon stick. Let it cook for a minute.
Add 1 cup chopped onions and cook for about 3 mins or till onion is translucent. Add in chopped carrots and 1 cup frozen peas. Cover and let it cool for 5 mins.
Add in chilli powder, coriander powder, cumin powder with 1 tbsp salt. Saute and add in paneer pieces.
Now add in the rice on top with 1 cup fresh chopped coriander and some cashews. Turn off heat, cover and let it sit for about 5 mins.
Gently give it a mix and it is ready to serve.
Happy Eating :D
Comments