Paneer Matar Pulao - North Indian

Step 1: Prepare Rice

Wash 2 cups of basmati rice thoroughly and soak in enough water for 30 minutes.

Step 2: Season Paneer

Cut 400g paneer into medium-sized cubes. In a bowl, add paneer, 1/2 tsp turmeric powder, 1 1/2 tsp chilli powder, 1 tsp garam masala, and 1 tsp salt. Mix well to coat all paneer pieces. Let it sit for 5 minutes.

Step 3: Roast Paneer

Heat 1 tbsp ghee in a pan. Place the seasoned paneer pieces and roast them on all sides until lightly golden brown. Remove from the pan and keep aside.

Step 4: Sauté Spices

In a pressure cooker, add 2 tbsp ghee and 1 tbsp oil. Once hot, add whole spices (cinnamon, clove, cardamom, star anise, mace), 1 tsp cumin seeds, and 2 bay leaves. Sauté for about 30 seconds until fragrant.

Step 5: Cook Aromatics

Add 2 thinly sliced large onions and 4 slit green chillies. Sauté until the onions turn light golden brown.

Step 6: Add Ginger Garlic Paste

Add 2 tsp ginger garlic paste and sauté for about 1 minute until the raw smell disappears.

Step 7: Add Tomatoes

Add 3 finely chopped tomatoes and mix well. Cook until the tomatoes soften.

Step 8: Add Curd and Ground Spices

Add 2 tbsp whisked curd, 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and salt to taste. Mix everything well and cook for 2-3 minutes until the oil separates.

Step 9: Add Peas and Herbs

Add 1 cup green peas, a handful of mint leaves, and a handful of coriander leaves. Mix well with the spice mixture.

Step 10: Combine with Paneer

Add the roasted paneer pieces to the cooker. Gently mix them into the masala, ensuring not to break the paneer.

Step 11: Add Rice and Water

Drain the soaked basmati rice and add it to the cooker. Gently mix the rice with the paneer and masala. Pour in 2 1/4 cups of water and mix gently. Check for seasoning and add more salt if needed.

Step 12: Pressure Cook Pulao

Close the pressure cooker with the lid. Pressure cook for 1 whistle on medium-high flame. Once cooked, turn off the heat and let the pressure release naturally.

Step 13: Serve

Open the cooker, fluff the paneer matar pulao gently with a fork. Serve hot with raita or brinjal curry.

• Ensure rice is soaked for 30 minutes for best texture.

• Gently mix rice to avoid breaking the grains.

• Adjust spice levels to your preference.

• Add other vegetables like carrots or potatoes for a mixed vegetable pulao.

• Use tofu instead of paneer for a vegan option.