Paneer is a fresh and unripened cheese that is made by curdling hot milk with an acid. A high protein food, easy to prepare, digest and can be used as a meat substitute. Though bland, it is versatile and amazingly delicious when combined with other ingredients. This rice dish is perfectly flavoured with various spices, addition of paneer and peas. Hearty, nutritious that can be savoured with raita, papad and pickle.
Choose a good brand of basmati rice when making pulao or biryani. Rice that is aged with long, slender grains, aromatic and fragrant. Rinsing and soaking the rice lighten the grains. When cooked, they double in size, are fluffy, soft, non-sticky and separated from one another. The general rule when cooking rice is one part rice to two parts water. By soaking the rice, the amount of water used should be reduced by half cup to the total quantity of rice. Follow tips indicated in the recipe for perfect pulao.
Choose a good brand of basmati rice when making pulao or biryani. Rice that is aged with long, slender grains, aromatic and fragrant. Rinsing and soaking the rice lighten the grains. When cooked, they double in size, are fluffy, soft, non-sticky and separated from one another. The general rule when cooking rice is one part rice to two parts water. By soaking the rice, the amount of water used should be reduced by half cup to the total quantity of rice. Follow tips indicated in the recipe for perfect pulao.
   |    |
Paneer Pea Pulao
(Serves 8)
Ingredients:
2 cups basmati rice
350 grams paneer (cut into cubes)
3/4 cup green peas
1 large onion (chopped, around 2 cups)
1 large tomato (chopped)
2 long green chillies (cut into rounds)
1 teaspoon cumin seeds
1 bay leaf
2 cinnamon sticks (1.5-inch each)
6 cloves
10 whole black peppercorns
4 green cardamoms
1 black cardamom
4 large cloves of garlic (finely minced)
1/2-inch piece of ginger (grated)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon kitchen king powder
2 bouillon cubes (10 grams each)
2 tablespoons lime juice
few coriander leaves (chopped)
3 and 1/2 cups water
1/4 cup oil
salt
Method:
Wash and soak rice in water for 30 minutes.
Heat oil in a large wide bottomed pan, add cumin seeds, bay leaf, along with peppercorns, black cardamom, cloves, green cardamoms and cinnamon sticks. Stir in the onion and when light brown, add the garlic and ginger. When fragrant, add the green chillies and tomato. Once the tomato is soft and pulpy, incorporate the paneer and lightly fry them. Mix in the spice powders (except for garam masala powder and kitchen king powder) along with the bouillon cubes. Ensure that the cubes are completely broken down and well combined. Add 3 and 1/2 cups of water, cover the pan and bring to a boil.
In the meantime, drain rice and keep it ready. When the liquid comes to a roaring boil, add the rice and peas, stir gently. Close the pan with the lid and on medium heat, let the rice cook until half the moisture has been absorbed. Sprinkle the garam masala powder, kitchen king powder, lime juice and a little salt. Give a gentle mix, cover the pan and let the rice cook.
After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame and close the lid. Do not touch or open the pan for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Garnish with coriander leaves and serve pulao hot.
Note:
(Serves 8)
Ingredients:
2 cups basmati rice
350 grams paneer (cut into cubes)
3/4 cup green peas
1 large onion (chopped, around 2 cups)
1 large tomato (chopped)
2 long green chillies (cut into rounds)
1 teaspoon cumin seeds
1 bay leaf
2 cinnamon sticks (1.5-inch each)
6 cloves
10 whole black peppercorns
4 green cardamoms
1 black cardamom
4 large cloves of garlic (finely minced)
1/2-inch piece of ginger (grated)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon kitchen king powder
2 bouillon cubes (10 grams each)
2 tablespoons lime juice
few coriander leaves (chopped)
3 and 1/2 cups water
1/4 cup oil
salt
Method:
Wash and soak rice in water for 30 minutes.
Heat oil in a large wide bottomed pan, add cumin seeds, bay leaf, along with peppercorns, black cardamom, cloves, green cardamoms and cinnamon sticks. Stir in the onion and when light brown, add the garlic and ginger. When fragrant, add the green chillies and tomato. Once the tomato is soft and pulpy, incorporate the paneer and lightly fry them. Mix in the spice powders (except for garam masala powder and kitchen king powder) along with the bouillon cubes. Ensure that the cubes are completely broken down and well combined. Add 3 and 1/2 cups of water, cover the pan and bring to a boil.
In the meantime, drain rice and keep it ready. When the liquid comes to a roaring boil, add the rice and peas, stir gently. Close the pan with the lid and on medium heat, let the rice cook until half the moisture has been absorbed. Sprinkle the garam masala powder, kitchen king powder, lime juice and a little salt. Give a gentle mix, cover the pan and let the rice cook.
After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame and close the lid. Do not touch or open the pan for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Garnish with coriander leaves and serve pulao hot.
Note:
- India Gate Basmati Rice Feast Rozzana was used for making this pulao.
