Full written recipe for Matar Paneer Pulao
Prep time: 20 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Ingredients:
Rice Soaking
BASMATI RICE | बासमती चावल 2 CUPS
WATER | पानी AS REQUIRED
Paneer Frying
PANEER | पनीर 250 GRAMS
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
OIL | तेल 6 TBSP
Final cooking
OIL | तेल 1 TBSP
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
CINNAMON | दालचीनी ½ INCH
BAY LEAF | तेज पत्ता 2 NOS.
GREEN CARDAMOM | हरी इलायची 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BLACK PEPPERCORNS | साबुत काली मिर्च 5 NOS.
CLOVES | लौंग 5 NOS.
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
ONION | प्याज़ 2 NOS. (SLICED)
CASHEWS | काजू 15 NOS. (HALVED)
GREEN PEAS | हरे मटर 1 CUP
WATER | पानी 3.5 CUPS
SALT | नमक TO TASTE
LEMON JUICE | नींबू का रस 1 TSP
MINT | पुदीना 3-4 LEAVES
Method:
Add the basmati rice into a bowl & wash it gently 2-3 time using water until the water added turns clear.
Let the rice soak for 25-30 minutes.
Further add the paneer pieces into a large bowl & add the corn flour, mix gently and coat the paneer with the corn flour.
Set a pan over high heat, add oil into it to shallow fry the paneer, once the oil gets moderately hot add the paneer pieces & fry them until golden brown from both sides then transfer them onto a sieve & set them aside until further use.
Now set a pressure cooker over high flame & add oil along with the ghee & let the ghee get hot.
Then add all the whole spices, green chilli, stir & cook over low flame for a minute.
Further add the onions & cook them over high flame until the turn translucent.
Add the halved cashews once the onion turn translucent then continue to cook until the onions & cashews turn slightly golden brown.
Then add the green please, stir well & cook over high flame for a minute.
Further discard the water from the basmati rice & add them into the cooker, stir very gently.
Add the water along with salt, lemon juice & mint leaves, stir well.
You can taste the water at this stage to check for seasoning, the salt should be perfect so adjust accordingly
Place the fried paneer pieces on the top & then put the cooker’s lid on.
Cook the pulaao over high flame for just one whistle & then switch off the flame & let the cooker de-pressurize naturally.
Further open the lid & gently stir the pulaao using a spatula, just bring the rice from the bottom on the top so that the excess steam escapes.
Your delicious matar paneer pulaao is ready.
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Intro 0:00
Rice soaking 1:22
Paneer 1:52
Final process 3:00
Plating 6:51
Outro 7:30