Matar paneer pulao in a white bowl with some coriander leaves kept on a wooden surface with top wooden bowls in the background |
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Matar Paneer Pulao

Matar paneer pulao in a plate
Course Lunch and Dinner Recipe
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 382kcal
Author Reshu Drolia

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.

Notes

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

Nutrition

Serving: 3People | Calories: 382kcal | Carbohydrates: 46g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 14mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 20.5mg | Calcium: 153mg | Iron: 1.7mg