Matar Paneer Pulao Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes. Drain the water and keep it aside.
• STEP 2.Heat ghee or oil in a pan and add cumin seeds, cardamom pods, cinnamon stick, and bay leaf. Saute for a minute until fragrant.
• STEP 3.Add chopped onions and saute until they turn golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add green peas, paneer cubes, and spices like turmeric powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
• STEP 5.Add the soaked basmati rice and saute for a minute. Then, add water and salt. Bring it to a boil.
• STEP 6.Cover the pan with a lid and cook on low heat for about 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 7.Once cooked, fluff the rice gently with a fork. Garnish with fresh coriander leaves.
• STEP 8.Serve the Matar Paneer Pulao hot with raita or yogurt.

Cooking Tips

• Soaking the basmati rice helps in achieving long and fluffy grains.
• You can add vegetables like carrots and bell peppers for added flavor and nutrition.
• Make sure to use fresh paneer for the best taste and texture.

Storage and Serving

• Matar Paneer Pulao can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.
• Serve the pulao as a main dish with raita or yogurt, or as a side dish with any curry or dal.