Matar Paneer Pulao is an all-time favourite rice-based main dish that is mildly spiced, aromatic, delicious, and absolutely nutritious. Serve this matar paneer pulao with raita and roasted papad and you are good to go! If you follow a vegan diet, swap the ghee with oil and paneer with tofu.
Pulao is a versatile dish that has so many variations and can be prepared in no time. Just add all the available veggies, rice, and some spices and you are good to go. Different types of pulao are frequently made in my kitchen, and it is one hit recipe every time. I guess you cannot go wrong with any pulao dish. One of the favourite pulao variants is this Matar Paneer Pulao. This pulao is happily devoured by both kids and adults alike. The addition of a variety of vegetables and the protein content of paneer make this a healthy rice recipe.
The whole spices added in this Matar Paneer Pulao add the right amount of spice in this pulao, making it aromatic at the same time. This recipe is a great lunch box option and is perfect for both lunch and dinner. Serve it with some raita and roasted papad and you will be licking your fingers by the end of your meal. Check out the detailed and step by step Matar Paneer Pulao recipe with photos below.
Matar Paneer Pulao is an all-time favourite rice-based main dish that is mildly spiced, aromatic, delicious, and absolutely nutritious. Serve this matar paneer pulao with raita and roasted papad and you are good to go!
- 1 cup chopped carrots
- 1 cup chopped french beans
- 1 cup shelled green peas
- 1 sliced onion
- 2 cups long-grained basmati rice
- 200 grams cottage cheese cubes paneer
- 2 chopped green chillies hari mirch
- 4 small cinnamon sticks dalchini
- 4 small green cardamom pods choti hari elaichi
- 10 whole black pepper kali mirch
- 10 cloves laung
- 2 star anise chakra phool
- Few strands of mace javitri
- 1 teaspoon cumin seeds jeera
- 8 garlic cloves lehsun
- 1 teaspoon grated ginger adrak
- 12-15 cashews kaju
- 3 tablespoons ghee
- 2 tablespoons oil
- Salt as required
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Wash the basmati rice till all the starch is cleared. Soak the washed basmati rice in cold water for half an hour.
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Then, drain the water and keep the rice aside.
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In a pan, heat 2 tablespoons of oil. Add the paneer cubes in the hot oil. Fry them till they turn slight brown on both sides. Remove them on a tissue paper and keep aside.
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Heat 3 tablespoons of ghee in a pan or kadhai.
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Add 1 teaspoon of cumin seeds.
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Then, add 8 garlic cloves. Fry them in ghee for a minute on a medium flame.
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Add 1 teaspoon of grated ginger. Fry it in the ghee for a minute.
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Add the cashews and fry them till they turn slightly brown. Ensure to keep the flame on a medium setting to avoid burning.
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Add 1 sliced onion and 2 chopped green chillies. Stir them in the ghee.
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Add 2 cinnamon sticks, 4 green cardamom pods, 10 whole black pepper, 10 cloves, 2 star anise, and few strands of mace .
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Then, add ½ teaspoon of salt. Don’t add too much salt now as we have to add salt again after adding rice.
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Fry all the ingredients in ghee for some time or till the onion turns golden brown.
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Add 1 cup each of chopped french beans, chopped carrots, and green peas. Mix everything together.
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Add 4 cups of water (for 2 cups of rice).
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Once the water starts boiling, add the soaked rice. Mix everything well.
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Add the salt once again. Taste the mixture and add salt accordingly.
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Put the flame on the high setting. Place a lid on the kadhai. Let the rice cook for 8-10 minutes.
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Then, remove the lid. After water reduces in quantity, lower the flame, place the lid, and cook again for further 5-8 minutes till there is no water in the pulao.
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Add the fried paneer cubes. Mix them in the pulao. Switch off the flame.
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Serve the Paneer Pulao hot with raita and roasted papad.
Notes: 1) Do not fry the paneer cubes for too long; otherwise, they will turn hard and chewy. Also, ensure that there is not much water in the paneer. Squeeze the paneer to remove the water before adding them in the oil. 2) Irrespective of the pulao quantity, the water should always be twice the quantity as that of rice. 3) After the water content reduces, keep a check on the rice while it is cooking or else it can stick to the kadhai, and the pulao will burn. 4) You can also add other vegetables, such as cauliflower and corn, of your choice in the pulao.
Step by Step Paneer Pulao Recipe With Photos
Pre-preparation:
1) Soak the basmati rice in cold water for half an hour. Then, drain the water and keep them aside.
2) In a pan, heat 2 tablespoons of oil. Add the paneer cubes and fry them till they turn slight brown on both sides. Remove them on a tissue paper and keep aside.
Preparing the Pulao:
1) Heat 3 tablespoons of ghee in a pan.
2) Add 1 teaspoon of cumin seeds.
3) Add 8 garlic cloves. Fry them in ghee for a minute on a medium flame.
4) Add 1 teaspoon of grated ginger. Fry it in the ghee for a minute.
5) Add the cashews and fry them till they turn slightly brown.
6) Add 1 sliced onion.
7) Add 2 chopped green chillies. Mix everything together.
8) Add 2 cinnamon sticks, green cardamom pods, 10 whole black pepper, 10 cloves, 2 star anise, and few strands of mace (javitri).
9) Add ½ teaspoon of salt. Don’t add too much salt now as we have to add salt again after adding rice.
10) Fry all the ingredients in ghee for some time or till the onion turns golden brown.
11) Add 1 cup each of chopped french beans, chopped carrots, and green peas. Mix everything together.
12) Add 4 cups of water (for 2 cups of rice).
13) Once the water starts boiling, add the soaked rice. Mix everything well.
14) Add the salt once again. Taste the mixture and add salt accordingly.
15) Put the flame on high setting, place a lid on the kadhai, and let the rice cook for 8-10 minutes. Then, remove the lid. After water reduces in quantity, lower the flame, place the lid, and cook again for further 5-8 minutes till there is no water in the pulao.
16) Add the fried paneer cubes. Mix them in the pulao. Switch off the flame.
17) Serve the Paneer Pulao hot with raita and roasted papad.
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Happy Cooking!
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