Paneer Matar Pulao

Prep Work

1. Wash the basmati rice well and soak it in water for about 30 minutes and set it aside.

2. Cut the paneer into medium-sized cubes and place them in a bowl.

3. Add turmeric powder, red chili powder, garam masala, and salt to coat the paneer. Mix it well. Let it sit for 5 minutes.

4. Slice the onions and slit the green chilies.

   

Method

1. In a pan, add ghee and gently roast the marinated paneer pieces on all sides until they’re lightly golden. Set them aside.

   

2. In a pressure cooker, heat ghee and oil. Toss in the whole spices (cinnamon, clove, cardamom, star anise, and mace), cumin seeds, and bay leaves. Let them sizzle for a few seconds.

3. Add the sliced onions and green chilies, and sauté until the onions become transparent.

4. Add ginger garlic paste and sauté for a minute before adding the finely chopped tomatoes. Stir well.

   

5. Mix in the whisked curd, chili powder, cumin powder, coriander powder, garam masala, and salt. Cook for another minute.

6. Now, add the fresh peas, mint leaves, and coriander leaves. Stir everything together.

   

7. Gently add the roasted paneer pieces, mixing carefully.

8. Drop in the soaked basmati rice, and then pour in water. Mix everything gently, being careful not to break the rice.

   

9. Close the lid of the pressure cooker, and cook for 1 whistle on a medium-high flame.

10. Let the pressure release naturally, then open the cooker to reveal the gorgeous, aromatic Paneer Matar Pulao.

11. Give it a gentle fluff and serve hot with some raita on the side.