See Recipe In हिन्दी (Hindi)
Matar paneer pulao is a wholesome, luxury food that is ideal for special occasions like weddings, puja’s and get together. It’s made with fresh peas, paneer and basmati rice. There may be two variants of it, spicy as well light and aromatic, similar to that of biryani. However, the spices are tad different from vegetable biryani. The classic salt and the aromatic spices, make it a splendid complete meal, that you would merely need another side dish.
I have made many rice recipes like such as Tawa pulao, jeera rice, curd rice, gatte ka pulao, veg pulao etc.
Cooking the perfect rice is a challenge. Especially for beginners. My mother often says that if you can make the rice perfectly as per different choices, then you have pretty much learnt to cook. Everything else is all about mixing!
While the rice in other regions is largely eaten in a melt in mouth, gravy like consistency, Indian pulao is needed to be more grainy and soft at the same time. If your pulao is melting in the mouth, then it is not the authentic recipe. When I started to cook seriously, the greatest challenges I faced was handling the pressure cooker, and like mom said, cooking the perfect consistency rice. What happened was, if I needed the rice for payasam, I would end up making it grainy, and while making pulao, I would have the rice soft on the outside but still seedy in the inner core. It took me some time and a lot of patience to really control the rice. Now I have finally mastered the art of rice cooking.
So if you are not a pro at cooking with rice, then I would suggest you first start with plain rice, and that too, of a small quantity. Then gradually start making biriyani and pulao, as you gather confidence.
This is also true, that varied brands, and types of rice take different pace of cooking. Keep checking if you are making it in regular pot, and if you are making it in pressure cooker, then do not give more than 1-2 whistles, for about 2 cups of rice, and always keep the flame at medium. Open the lid, check a couple of rice by pressing it between your fingers, or taste it if you want to understand the consistency.
I am using fresh Homemade paneer and matar, as the processed stuff does not please me as much. I do use them sometimes, when the fresh ones are not available. Make sure you do not bread the paneer ro the rice in the process of stirring. Fry the paneer if you like; it will make it easier for you to mix it with the rice without breaking.
Ingredients
Ingredients:
- 1 cup Basmati rice Long grained rice
- 100 gms paneer slices
- 200 grams green peas fresh
- 10 pieces cashew
- 1/2 inch crushed ginger piece
- 1/2 tsp garlic freshly crushed
- Salt
- 1 tsp cumin seed
- ½ inch cinnamon stick
- 2 pieces cloves
- 1 bay leaf
- 1 black cardamom big
- 1 tsp lemon juice
- ¼ tsp pepper powder black
- ½ tsp garam masala
- Green chilli Chopped
- coriander leaves Freshly chopped for garnishing
- 1 ½ tbsp. Ghee
- 1 tbsp Oil
Instructions
- Wash basmati rice 3-4 times with water and soak it in a deep bowl with enough water for 15-20 minutes. After 20 minutes drain the excess water from rice and keep aside. If you do not have much time, then cook the rice without soaking.
- Cut the paneer into small cubes or as you prefer.
- Heat the ghee and oil in a pan on medium heat. Once hot add cumin seed, whole garam masala (bay leaf, cloves, cinnamon stick and black cardamom),broken cashew, freshly crushed ginger garlic, paneer cubes and sauté till paneer and cashew turns golden brown. If you like can also shallow fry the paneer cubes separately in another pan.
- Add fresh green peas and sauté it for few seconds.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt mix well and bring it to boil.
- When the water starts boiling, keep the flame on low, cover with the lid and cook for 5 minutes.
- After 5 minutes open the lid put black pepper powder, garam masala, lemon juice and sauté it for few seconds. Again cover the lid and cook for further 2 minutes or till the rice becomes soft.
- When the rice becomes soft, cover the lid again, switch off the flame and let it stand for 10 minutes covered so rice will get firm up.
- Matar paneer Pulao in the pan is ready to serve.
- Meanwhile let’s cook rice in pressure cooker:
- Heat ghee in a pressure cooker on medium heat and add cumin seed, whole garam masala (bay leaf, cloves, cinnamon stick and black cardamom), broken cashew, paneer cubes and sauté till paneer and cashew turns golden brown.
- Now add ginger garlic paste, green chilly, green peas and sauté it for few seconds.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt, lemon juice, black pepper powder, garam masala and mix it well.
- Close the lid and cook over medium flame for 2 whistles. Number of whistles depends upon the size and type of the pressure cooker so it may vary accordingly. Turn off flame.
- Allow the steam to escape naturally before opening the lid. Remove the lid and gently fluff the rice.
- You can make Matar paneer pulao in both the ways as per your choice.
- Matar paneer pulao in pressure cooker is ready to serve.
- Transfer prepared Matar paneer pulao in a serving plate. Garnish it with freshly chopped coriander leaves and serve.
- Serve hot with any indian curry, yogurt or any raita, pickle and roasted papad.
See Recipe Video
Notes
Nutrition
Equipment Used:
How to make Matar Paneer Pulao:
- Wash basmati rice 3-4 times with water and soak it in a deep bowl with enough water for 15-20 minutes. After 20 minutes drain the excess water from rice and keep aside. If you do not have much time, then cook the rice without soaking.
- Cut the paneer into small cubes or as you prefer.
- Heat the ghee and oil in a pan on medium heat. Once hot add cumin seed, whole garam masala (bay leaf, cloves, cinnamon stick and black cardamom),broken cashew, freshly crushed ginger garlic, paneer cubes and sauté till paneer and cashew turns golden brown. If you like can also shallow fry the paneer cubes separately in another pan.
- Add fresh green peas and sauté it for few seconds.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt mix well and bring it to boil.
- When the water starts boiling, keep the flame on low, cover with the lid and cook for 5 minutes.
- After 5 minutes open the lid put black pepper powder, garam masala, lemon juice and sauté it for few seconds. Again cover the lid and cook for further 2 minutes or till the rice becomes soft.
- When the rice becomes soft, cover the lid again, switch off the flame and let it stand for 10 minutes covered so rice will get firm up.
- Matar paneer Pulao in the pan is ready to serve.
Meanwhile let’s cook rice in pressure cooker:
- Heat ghee in a pressure cooker on medium heat and add cumin seed, whole garam masala (bay leaf, cloves, cinnamon stick and black cardamom), broken cashew, paneer cubes and sauté till paneer and cashew turns golden brown.
- Now add ginger garlic paste, green chilly, green peas and sauté it for few seconds.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt, lemon juice, black pepper powder, garam masala and mix it well.
- Close the lid and cook over medium flame for 2 whistles. Number of whistles depends upon the size and type of the pressure cooker so it may vary accordingly. Turn off flame.
- Allow the steam to escape naturally before opening the lid. Remove the lid and gently fluff the rice.
- You can make Matar paneer pulao in both the ways as per your choice.
- Matar paneer pulao in pressure cooker is ready to serve.
- Transfer prepared Matar paneer pulao in a serving plate. Garnish it with freshly chopped coriander leaves and serve.
- Serve hot with any indian curry, yogurt or any raita, pickle and roasted papad.
Note:
- I have used ghee to enhance the taste of Matar paneer pulao
- You can also use frozen peas instead of fresh ones.
- Do not add green chilly while making for kids
See Recipe In हिन्दी (Hindi)
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