Paneer Pulao | Paneer biryani recipe | How to make Paneer Pulao | Pulao Recipes | Rice Recipes
1. Paneer Pulao materials
Basmati rice – 1.5 tsp
Paneer – 250 gms
Butter – 1 tbsp
Cashews – 1/4 cup
Butter / Ghee – 2 tbsp
Cumin – 1 tsp
Bay leaf – 2
Cardamom – 1
Large Cardamom – 1
Chuckful cloves – 4
Black pepper – 5 to 6
Cinnamon stick – 2
Chopped onion – 1
Chopped green dies
Chopped red chillies
Chopped carrots – 1
Green peas – 1 cup
Red Chilli Powder – 1/2
Spoon
Hot spices – 1 tsp
Salt to taste
Cashews
Water – 2.50 cups
Lemon juice – 1/2 tsp
2. Let’s go start cooking
To make Matar Paneer Pulao, take 1.5 cups of basmati rice, wash well and soak for 15-20 minutes.
Take 250 grams of paneer, cut it into small cubes and clean the paneer with the help of a tissue.
Put the pan on gas, add a teaspoon of ghee to fry the paneer (yellow kai) and heat it well.
Add paneer pieces to the pan and fry well in ghee on medium flame until golden brown.
After the paneer pieces turn golden, take them out on a plate.
Add 1/4 cup of cashews to the pan and fry well till golden, once the cashews turn golden remove them in a plate.
Put the cooker on gas, add two tbs of ramchi ghee and heat it well.
Add 1 tsp cumin seeds, two bay leaves, one large cardamom, four small cardamoms, 1 chakful, four cloves, 5-6 black peppercorns and two cinnamon sticks and fry on low flame.
Add a finely chopped onion and saute on medium heat until light pink in color.
Add 1 tsp ginger garlic paste, chopped green chillies and saute a little.
Add one finely chopped carrot, 1 cup of green peas and fry a little.
Add 1/2 tsp red chilli powder, 1 tsp garam masala, salt to taste and mix well.
Add soaked rice (drain excess water before adding) and fry for a few minutes.
Paneer and cashews roasted in ghee, add 2.5 cups of water, mix gently and boil.
When it boils add 1/2 teaspoon lemon juice, close the lid and cook on low heat till one whistle.
After one whistle, cook on low flame for 1 minute and after 1 minute, switch off the gas flame and let the cooker pressure release completely.
Once the pressure is completely released, remove the lid and garnish with chopped coriander leaves and drizzle ghee on top,
