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
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½teaspoongaram masala powder/kitchen king masala powder
salt to taste
For the garnish
small bunch of coriander leaveschopped
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…