Matar Paneer Pulao

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Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: portions

Author: Richa

Ingredients

2 cups basmati rice soaked for 30 minutes
400 grams paneer cut into 1 ½ inch cubes
2 tablespoons cornflour
3 tablespoons sunflower oil
2 tablespoons ghee
1 teaspoon cumin seeds
½ inch cinnamon
2 bay leaves
2 green cardamoms
1 black cardamom
5 black peppercorns
5 cloves
1 green chilli slit
2 onions thinly sliced, 1 cup
1 cup green peas
4 cups water
1 ½ teapoon salt
1 teapoon lemon juice
1 tablespoon finely chopped coriander leaves

Instructions

add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
400 grams paneer, 2 tablespoons cornflour
Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
3 tablespoons sunflower oil
Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves

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