Sprout Paneer Pulao
A nutritious and aromatic one-pot meal bursting with flavor.
⏱️ 50 min🍽️ Serves 1
🔥 410 kcal💪 20g protein🍚 50g carbs🥑 15g fat🌾 7g fibreper serving
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servings
Ingredients
- 🧀200 g paneer, cubed
- 🍚1 cup basmati rice
- 🌱½ cup mixed sprouts (mung, moth)
- 🧅1 onion, sliced
- 🟢½ cup peas, frozen
- 🍅1 tomato, chopped
- 🧄1 tsp ginger-garlic paste
- 🧈2 tbsp ghee or oil
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️1 tsp garam masala
- 🌶️½ tsp red chili powder
- 🍲2 ½ cup vegetable broth or water
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra richness, lightly pan-fry the paneer cubes until golden before adding them to the pulao.
- Adjust the spice level by varying the amount of red chili powder.
- Serve with raita (yogurt dip) or a simple green salad for a complete meal.
Method
- 1Rinse basmati rice thoroughly and soak in water for 15-20 minutes, then drain.
- 2Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and sauté for another minute until fragrant.
- 4Add chopped tomatoes and cook until softened. Mix in turmeric powder, red chili powder, garam masala, and salt. Cook for 1-2 minutes.
- 5Add paneer cubes, mixed sprouts, and peas. Sauté gently for 2-3 minutes.
- 6Stir in the drained basmati rice. Add vegetable broth or water and bring to a boil.
- 7Reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is cooked. If using a pressure cooker, cook for 1 whistle on medium heat.
- 8Once cooked, turn off the heat and let it rest for 5 minutes before opening the lid. Gently fluff the pulao with a fork.
- 9Garnish with fresh chopped cilantro and serve hot.