Matar Paneer Pulao | Peas and Paneer Pulav Recipe
Matar Paneer Sabzi is one of the most popular recipes of North Indian Cuisine. Presenting a pulao recipe with the same flavours of matar paneer sabzi. As the name suggests, the 2 main ingredients of this delicacy are Peas and Paneer. We have added paneer cubes to this, but you may also add crumbled paneer.
For this matar paneer pulao recipe, we have cooked rice separately and then mixed with the prepared onion-tomato gravy. Also, be very careful while frying paneer cubes. If you will fry them for long, then chances are that they may turn out to be chewy and hard. You can also add veggies like capsicum, broccoli and beans to this pulao to make it more filling.
If you have cooked rice and boiled peas in advance and done with chopping veggies, then rest of the process does not take much time.
This pulao is a great option for dinner party menu or to pack for lunch box. Serve this pulao with raita or plain curd and accompany with papad.
Serving Suggestions
Serve this delectable matar paneer pulao with any raita/side dish or kadhi. Some of the options we recommend –
Gujarati Kadhi
Masala Dahi
Beetroot Raita
Fajeto (Gujarati Mango Kadhi)
Also do check out other Pulao or Rice Varieties Recipes on the blog, like –
Corn Capsicum Pulao
Palak Pulao
Moong Sprouts Pulao
Vegetable Masala Khichdi
Matar Paneer Pulao | Peas and Paneer Pulav Recipe
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Ingredients (1 cup = 240 ml)
For the rice
- ½ cup basmati rice or any long grained rice
- salt to taste
- few drops ghee
- 1 cup water
Veggies and other ingredients
- 2 to matoes chopped
- 1 medium sized onion chopped
- ¼ cup peas boiled
- 8-10 paneer cubes
- 2 tablespoon oil
- 1 tablespoon butter
- 1 broken dry red chili deseeded
- ½ teaspoon jeera/cumin seeds
- 1 green chili - cut into 2 pieces/finely chopped
- pinch of hing/asafoetida
- small piece of cinnamon stick/dalchini
- 2 cloves/laung
- 1 cardamom/elaichi
- 1 bayleaf/tejpatta
- an inch piece of ginger grated
- 3-4 garlic cloves finely chopped
- 1 teaspoon coriander powder/dhania powder
- 1 teaspoon cumin/jeera powder
- ¼ teaspoon red chilli powder or as required
- ½ teaspoon garam masala powder/kitchen king masala powder
- salt to taste
For the garnish
- small bunch of coriander leaves chopped
Instructions
For the rice
- Wash and soak rice for 15-20 mins.
- Cook rice in pressure cooker alongwith water, salt and few drops of ghee. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
- Don’t insert a spoon or fork in the rice, when it’s hot. By doing this, you will end up breaking the rice grains and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
Preparing Pulao
- Heat 1 tablespoon oil in a non-stick pan. Add paneer cubes and saute for 2-3 minutes.
- Remove paneer cubes and directly soak them in a bowl of warm water for about a minute. Drain and set aside.
- In the same pan, heat 1 tablespoon oil and 1 tablespoon butter.
- Add dry red chilli and jeera. Once it splutters, add green chilli, hing, bay leaf, cloves, cinnamon stick and cardamom.
- Mix and immediately add chopped onions. Sprinkle some salt and saute for 2-3 minutes. Then add chopped garlic and grated ginger and saute for a minute.
- Now add tomatoes and cook till soft and pulpy. Then add boiled peas and mix.
- Now add all the spice powders - dhaniya powder, jeera powder, garam masala powder, red chilli powder and salt (be careful while adding salt, as we have already sprinkled salt while frying onions). Stir and cook for 3-4 minutes.
- Add the cooked rice and mix well till the rice gets coated with the spices.
- Add paneer cubes and give a quick stir. Don’t stir much, because by doing so, there are chances that rice grains may break. Cook for about a minute.
- Garnish with chopped coriander leaves.
- Serve it with raita/ plain curd/ kadhi and roasted papad. And our pulao is ready….Enjoyyyyy…
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