Panner pulao recipe | how to make panner peas pulav recipe
paneer pulao recipe | how to make paneer peas pulao | paneer pulav recipe with detailed . Long grain rice, paneer cubes, and other vegetables are used in this easy and perfect lunchbox or dinner recipe. This pulao recipe can be served with dal dishes or served with raita or salad of your choice.
paneer pulao recipe | how to make paneer peas pulao | paneer pulav recipe with step by step . with the addition of paneer and other indian spices, yet another pulao variation. In general, it is made by cooking the rice separately and combining it with seasoned vegetables and grated paneer. Paneer can be used in the form of cubes, pieces, or even a combination of the two.
This pulao is extremely similar to the tawa and matar pulao that I previously made. However, I've added paneer cubes to this recipe, giving it a special flavour and taste. However raw paneer can also be used to this, I highly advise pan frying the paneer cubes before combining them with the rice. Additionally, I used homemade paneer (or cottage cheese) that I made sure was a little bit firm. else, while being fried and mixed with rice, the paneer will lose its consistency. However homemade paneer is best for this recipe, store-bought paneer can also be used.
INGREDIENTS:-
to cook rice:
▢1 cup basmati rice
▢4 cups water
▢1 bay leaf / tej patta
▢½ tsp salt
▢1 tsp oil
for paneer pulao:
▢1 tbsp ghee / clarified butter
▢8 cubes paneer / cottage cheese
▢1 tsp cumin / jeera
▢1 inch cinnamon stick / dalchini
▢5 cloves / lavang
▢10 black pepper / kali mirch
▢1 medium sized onion (thinly sliced)
▢1 inch ginger (finely chopped)
▢1-2 clove garlic (finely chopped)
▢1 green chilli (slit)
▢1 medium sized tomato (finely chopped)
▢¼ cup peas / matar
▢1 carrot (finely chopped)
▢¾ tsp kashmiri red chili powder / lal mirch powder
▢½ tsp garam masala powder
▢salt to taste
▢¼ cup paneer / cottage cheese (crumbled)
▢2 tbsp coriander leaf (finely chopped)
INSTRUCTIONS:-
Step 1: In a large skillet, heat ghee and saute paneer until golden brown. Set aside.
Step 2: Using the same pan, add cumin, cinnamon stick, cloves, and black pepper.
Step 3: On a low flame, saute them until they become aromatic.
Step 4: Onions, ginger, garlic, and green chillies should also be added thinly sliced.
Step 5: Add tomato and saute until soft and mushy.
Step 6: Sauté carrots and peas well.
Step 7: Further, add red chili powder, garam masala powder, and salt. Sauté until fragrant.
Step 8: Add crumbled paneer and mix well.
Step 9: Gently mix in cooked rice as well.
Step 10: The fried paneer should be placed on top of the prepared pulao cover and simmered for five minutes.
Step 11: Garnish with fried paneer pieces, coriander, and crumbled paneer.
Step 12: Serve paneer pulao with onion tomato raita.
Notes:
To start, cooks should use basmati rice to provide additional flavour. However, leftover rice can also be used to make paneer pulao.Moreover, add more green chillis to the dish to make it hotter.Additionally, avoid overcooking the panner since they become tough and rubbery.After sautéing the vegetables, substitute a tablespoon of curd for the tomatoes. optionally add a squeeze of lemon juice last.Last but not least, paneer pualo tastes fantastic when made spicy and served hot.
