Description
Fluffy paneer peas pulao made with fragrant basmati rice, golden paneer cubes, green peas, and warm aromatic spices for a comforting one-pot meal.
Ingredients
Scale
- 2 cups basmati rice, rinsed and soaked
- 250 grams paneer, cubed
- 1 cup green peas
- 1 large onion, sliced
- 3 tablespoons ghee
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 large bay leaf
- 3 green cardamom pods
- 1 small cinnamon stick
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons salt
- 3 1/2 cups water
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large deep pan over medium heat.
- Add 2 tablespoons ghee and lightly pan-fry the paneer cubes until golden on the edges. Remove and set aside.
- Add the remaining ghee to the same pan.
- Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Cook until fragrant.
- Add sliced onions and cook until soft and lightly golden.
- Stir in garlic and ginger.
- Add turmeric powder, green peas, and soaked rice. Stir gently.
- Add water and salt.
- Bring to a gentle boil, then cover and cook on low heat for about 15 minutes until the rice is fluffy and the water is absorbed.
- Gently fold the paneer cubes back into the rice.
- Sprinkle fresh cilantro over the top and serve warm.
Notes
- Rinse and soak the rice before cooking for fluffier grains.
- Add paneer at the end so it stays soft.
- Use fresh whole spices for the best aroma.
- Store leftovers refrigerated for up to 4 days.