Paneer Peas Pulav

Paneer Peas Pulav.

   Ingredients

 1. 2 cups cooked basmati rice
 2. 1 cup paneer cut in cubes
 3. 1 large capsicum chopped
 4. 2 slit green chilies
 5. 1/2 cup boiled peas
 6. 1/2 cup fried onion (easily available in supermarkets)
 7. 1 teaspoon cumin seeds (jeera)
 8. 4 cloves (lavang)
 9. 6 green cardamon (elaichi)
10. 2 bay leaves (tej patta)
11. Salt according to taste
12. 2 tablespoons oil
13. 1 teaspoon ghee
14. 1 tablespoon ginger-garlic paste
15. 1 small cinnamon stick
16. 2 teaspoons garam masala
17. 1 teaspoon cumin powder

Cooking Instructions

Cook basmati rice in the ration 1:2 (1 cup rice and 2 cups water) in a rice cooker or pressure cooker without the whistle. Once the rice is cooked, use a fork and lightly separate the rice.

Let this rice cool for at least 1 hour.

Now that the rice is cool we can start with the pulav.

In a non-stick pan, add 1 tablespoon of oil once the oil is hot add the cubes of paneer and fry till golden brown.

Remove the paneer cubes in a bowl of water, so that they remain soft and do not become chewy.

In the same pan add the capsicum and peas, cook for 2-3 mins and remove in a separate bowl.

In the same pan add 1 tablespoon oil and 1 teaspoon ghee. Add the cumin seeds and let them crackle. Them add green cardamom, cloves, cinnamon stick and bay leaves. And cook for a minute. Then add ginger garlic paste and slit green chillies, sauté for a further 2 minutes.

Now add the paneer, capsicum and peas to the above mix and stir well.

Then add the cooked rice, along with the garam masala, cumin powder and salt.

Make sure to mix well so that the rice is evenly coated with the masala.

Let all the flavours come together for a good 8-10 minutes on a low flame.

Then add the fried onion and enjoy your paneer peas pulav.