Description
Aromatic basmati rice meets golden paneer cubes and sweet green peas in this comforting North Indian pulao. It’s rich, flavorful, and perfect for any occasion.
Ingredients
- Basmati Rice: 1 cup – Soaked and rinsed, this forms the aromatic base of the pulao.
- Paneer: 200 grams – Cubed and lightly fried, it adds a rich, creamy texture.
- Green Peas: 1 cup – Sweet and vibrant, they offer a pop of flavor and color.
- Onion: 1 large, thinly sliced – Adds sweetness and depth when caramelized.
- Ginger-Garlic Paste: 1 tablespoon – Provides a bold aromatic base.
- Green Chili: 1, slit – Gives the dish a gentle heat.
- Cumin Seeds: 1 teaspoon – Adds nutty warmth when toasted in oil.
- Bay Leaf: 1 – Infuses a subtle earthiness.
- Cloves: 3 – Offers a warm, spicy undertone.
- Cinnamon Stick: 1 inch – Brings a sweet, woody flavor.
- Cardamom Pods: 2 – Elevates the dish with floral notes.
- Ghee or Oil: 2 tablespoons – For sautéing and layering flavor.
- Salt: To taste – Enhances all the natural flavors.
- Water: 2 cups – Cooks the rice to perfection.
- Fresh Coriander: 2 tablespoons, chopped – For a fresh, herbal finish.
Instructions
- Preheat Your Equipment: Heat a non-stick pan over medium flame to begin browning your paneer. Simultaneously, warm a heavy-bottomed pot for the rice.
- Combine Ingredients: In the pan, add 1 tablespoon ghee or oil and sauté paneer cubes until golden on all sides. Set them aside.
- Prepare Your Cooking Vessel: In the heavy pot, heat the remaining ghee. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Let them sizzle until fragrant.
- Assemble the Dish: Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and green chili. Cook for a minute, then add soaked rice. Sauté gently for 2–3 minutes to coat the rice with flavor.
- Cook to Perfection: Add green peas, paneer, salt, and 2 cups water. Bring to a boil, then cover and simmer on low heat for 15 minutes. Avoid stirring.
- Finishing Touches: Turn off the heat and let the pulao rest covered for 10 minutes. Fluff gently with a fork.
- Serve and Enjoy: Garnish with fresh coriander and serve hot with cucumber raita or a dash of lemon juice.
Notes
- Soak rice for 20–30 minutes for fluffier texture.
- Paneer can be substituted with firm tofu for a vegan version.
- Let the cooked pulao rest to lock in flavors and avoid breaking rice grains.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg