Paneer Peas Pulao
A fragrant, flavorful rice dish with paneer and sweet peas.
⏱️ 40 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 45g carbs🥑 14g fat🌾 4g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🍚1 cup basmati rice
- 🟢1 cup green peas
- 🧅1 onion
- 🧈2 tbsp ghee
- 🧄1 tsp ginger-garlic paste
- 🌱½ tsp cumin seeds
- 🌿2 green cardamom pods
- 🍃1 bay leaf
- 🟠¼ tsp turmeric powder
- 🌶️½ tsp garam masala
- 💧2 cups water
- 🧂½ tsp salt
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- For extra richness, toast a few cashews in ghee before adding to the pulao.
- Do not over-stir the rice after adding water to prevent it from breaking.
- Freshly grated ginger and garlic can be used instead of paste for better flavor.
Method
- 1Rinse the basmati rice thoroughly and soak in water for 15-20 minutes, then drain.
- 2Dice the paneer into 1-inch cubes. Heat 1 tbsp ghee in a pot and lightly fry the paneer until golden; remove and set aside.
- 3Add the remaining 1 tbsp ghee to the same pot. Sauté cumin seeds, cardamom pods, and bay leaf until fragrant. Add sliced onions and cook until translucent.
- 4Stir in ginger-garlic paste and cook for 1 minute until raw smell disappears. Add turmeric powder and garam masala, sauté for 30 seconds.
- 5Add the drained rice and green peas to the pot. Gently mix everything, ensuring the rice is coated with spices.
- 6Pour in 2 cups of water and add salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until water is absorbed and rice is tender.
- 7Carefully fold in the fried paneer cubes. Let the pulao rest, covered, for 5 minutes off the heat.
- 8Garnish with fresh coriander and serve hot.