Paneer pulao

• Produce

  • 2 Chilli, green
  • 1 Coriander, leaves
  • 1 Onion
  • 1/2 cup Peas & carrot

• Condiments

  • 1 tsp Ginger-garlic paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 Cardamom
  • 1 Cinnamon
  • 1 Cloves
  • 1 Salt

• Oils & Vinegars

  • 1 Oil - 1 tblsp

• Dairy

  • 1 tsp Ghee
  • 1 1/2 cups Paneer cubes

• Other

  • Shah jeera (optional – 1 tsp

Found on rakskitchen.net

Ingredients

• Basmati rice – 1 cup
• Paneer cubes – 1  & 1/2 cups
• Peas & carrot – 1/2 cup
• Onion – 1
• Green chilli – 2
• Ginger garlic paste – 1 tsp
• Coriander leaves, chopped – as needed
• Salt – As needed
• Ghee – 1 tsp
• Oil – 1 tblsp
• Cloves – 1
• Cinnamon – 1 inch piece
• Cardamom – 1
• Black pepper – 1tsp
• Shah jeera (optional) – 1 tsp

Directions

• Wash and soak rice for 10 mins. In a pan, add ghee, add well drained soaked rice and fry until it becomes dry. In a small pressure cooker, add oil, temper with the items given under ‘To temper’ table, in order.Add onion, green chilli and fry till onion is just transparent, without changing its colour. Add ginger garlic paste, give it a fry and then add the veggies (I forgot and added along the veggies). Fry till veggies are half done. Add 1 & 3/4 cup water, required salt and bring to boil. Add the roasted rice. Bring to boil, cover with the lid and cook in medium flame for 2 whistles. I just simmer for 12 – 13 mins as my flame can be put to minimum heat. Mean while you can prepare the paneer cubes. Let the paneer cubes be tiny for better taste. Toast the paneer cubes (thawed or soaked in hot water previously) preferably in a non-stick pan until golden. Do it in medium flame. You can deep fry too. Keep aside soaked in hot water until use. Once the pulao is done, drain the paneer and add it to the pulao. Make sure water is completely drained from the paneer before adding.