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Paneer Pulao, a flavorful rice dish with paneer (Indian cottage cheese).
First wash and soak basmati rice for 30 minutes. Then, oil is heated in a pan, and cashews are fried. After that, the pan is used to fry cubed paneer with turmeric, chili powder, and salt. The fried paneer is then set aside.
Next, ghee is heated in the pan, and bay leaves, green chilies, and whole garam masala (cinnamon, cloves, and cardamom) are added. When the spices release their aroma, chopped onions are added and fried until softened. Ginger-garlic paste and green chili paste are then added and cooked for a short while.
Turmeric powder, coriander powder, and cumin powder are added and mixed well. A little water is added if the mixture sticks to the bottom of the pan. This process is repeated 2-3 times until oil releases from the masala.
The soaked rice is then added and mixed gently with the masala. Water and milk are poured according to the measurement of rice (3 cups rice: 5 cups water and 1 cup milk). You can also use coconut milk instead of normal milk. Most of the fried paneer pieces are added back into the pan along with salt, sugar, and green peas. Three tablespoons of sugar for a sweeter taste.
The pot is covered and placed on medium heat for a while until the rice is partially cooked. Then, frozen peas, corn, raisins, and cashews are added and cooked for another 5 minutes. Garam masala powder is sprinkled on top, and the pot is covered again for another 5 minutes.
After 5 minutes, milk and the remaining fried paneer pieces are added, and the mixture is cooked for another 5 minutes. The cooked pulao is turned off and left covered for 10 minutes. Fluffing the rice after 10 minutes for a perfect texture.
Now the Paneer Pulao is ready to be served.
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