Rice is the staple food of many places in India and many different delicious dishes are made from rice. Pulao is a delicious, less spicy as compared to vegetable biryani and popular rice dish that can be easily made at home. Pulao is a famous rice dish of India which can be vegetable pulao, matar pulao or matar paneer pulao. Matar Paneer Pulao is an easy, protein packed, one-pot rice dish. Pulaos are of various kinds. They can be made with various kinds of ingredients. Usually, Rice is made as Paneer Rice or Peas Rice or combining both. This recipe mixes both too but the method and the ingredients vary a little. That is how I have created this Rice. It is quite a simple recipe.
Pulao can be served with many dishes and cool raita of your choice. It make a great comforting meal or lunchbox option . If you like Paneer then this matar paneer pulao is no exception, pair along raita or any side dish of choice. This matar paneer pulao can make any meal fancy and grand even just served along raita this can be satisfying meal provided you like paneer. This Paneer Spicy Rice is a great one for not just parties and weekends. It has the great aroma of Ghee and spices and has a combined taste of sour, strong and less spicy.
My family love paneer so paneer is always available at my place. I'm always making paneer almost every week and switching up between the different paneer recipes and serving them with roti/paratha or rice. Yesterday, when I was feeling a bit lazy thought of making Matar Paneer and Rice but as one-pot dish. It turned out delicious! That is how Matar Paneer Pulao came into existence. It turned out super delicious and my family just loved it. You can make paneer at home or use store brought one. Likewise, make it when fresh green peas are in season or with the frozen ones like me. I prefer adding just peas to this as we as a family love the paneer peas combo. But you can definitely add more veggies to it. Always use any long grain basmati rice to make this pulao. Love how flavorful and good it looks with basmati. I used oil or ghee for cooking. Ghee gives it own flavor to the recipe so definitely give it a try! Also, I have used a combination of whole spices and powdered spices which are easily available in any Indian household pantry. I have used Biryani Masala Powder but if you don't have feel free to use garam masala powder. Last but not least some lemon juice ( which I forgot to add 😀😀) and cilantro (coriander) to finish the recipe.
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📌📌 Watch the full video recipe here 📌📌
INGREDIENTS :
1 Cup Basmati Rice, soaked for 15-20 minutes
200 gm Paneer, cubes
Whole Spices :
1 teaspoon Cumin Seeds
1-2 Bay Leaf
1 Balck Cardamom
2 Green Cardamom
2-3 Cloves
1" Cinnamon Stick
1 Star Anise
Veggies and Other Ingredients :
1 teaspoon Oil
1 tablespoon Pure Ghee
1/2 Cup Green Peas
1/4 Cup Carrot, cut into cubes
1 Onion, sliced
1 teaspoon Ginger-Garlic Paste
1/2 Cup Birista/ fried Onion
1 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1 teaspoon Biryani Masala
Salt to taste
1 tablespoon chopped Coriander
1 tablespoon each Fried Raisins and Cashew nuts
1 tablespoon Lemon Juice
METHOD :
STEP 1 - Wash rice for 2-3 times and then soak for 15-20 minutes.( see notes )
STEP 2 - By the time, heat 1 tablespoon oil in a pan and fry cashews, raisins and paneer cubes seperately and keep aside. ( I skipped adding raisins )
STEP 3 - Heat 1 teaspoon oil and 1 tablespoon ghee in pressure cooker.
STEP 4 - Add cumin seeds followed by the whole spices and cook them until fragrant. ( for 30 seconds)
STEP 5 - Add sliced onion and ginger-garlic paste and cook until raw flavour vanishes.
STEP 6 - Now add carrot and green peas, mix and cook for 2 minutes.
STEP 7 - Then add all the powder spices and mix well.
STEP 8 - Add soaked basmati rice and give it a nice mix.
STEP 9 - Add fried paneer cubes, fried cashews, raisins and birista ( fried onion ). Give it a nice stir. ( see notes )
STEP 10 - Add chopped coriander and 1-1/2 cup water and mix well. ( see notes )
STEP 11 - Add lemon juice ( missed the picture ) salt according to your taste and mix well.
STEP 12 - Close the lid and cook it for 1 whistle on medium high heat. ( see notes )
STEP 13 - Let the pressure release, open the lid and matar paneer pulao is ready to serve.
Serve it with any raita, papad and pickle of your choice.
NOTES - * I used Basmati Rice, soaked for 20 minutes. This Rice takes 1.5 cups of Water per cup. So adjust the quality of water depending upon the quality of rice you are using.
* I have used Ghee and Oil to get a balanced taste to the Rice but you could use only Oil or Ghee.
* Heat ghee in a pressure cooker and once hot add the whole spices.
* Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown.
* Then add the ginger garlic paste and cook until the raw garlic smell disappears.
* After adding all the spices, cook them for few seconds.
* Allow the steam to go away naturally. Once the steam has escaped, open and fluff it with a fork.
* To make it vegan, use tofu instead fo paneer.
* If you prefer crispy paneer like me, pan fry the paneer separately and add. Otherwise you can add paneer without frying.
* Fry paneer pieces until they turn light golden. If they are fried too much, they do not absorb the spices for the Rice.
* Never cook the paneer for longer time as they turn hard and rubbery.
* If you are using frozen green peas , add them at the very end. If you are using fresh peas, add them immediately after the onions are fried.
* Additionally, if you prefer, add more green chilis to increase the spiciness.
* If you don't have biryani masala then feel free to use garam masala powder for this recipe.
* Cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.
