Some days you simply desire a meal that feels homely with out taking ceaselessly, and this matar paneer pulao does precisely that.
This matar paneer pulao is the sort of dish you set collectively on days once you need one thing comforting however don’t have the psychological house for a protracted recipe. Soft paneer, candy peas, and aromatic basmati rice all prepare dinner collectively in a single pot, and the result’s a bowl that feels cozy, acquainted, and satisfying each single time.
If you get pleasure from simple one-pot meals like this, you may additionally love attempting our Tehri (UP model vegetable pulao or yellow rice) or Kabuli Chana Pulao, each are easy, flavourful, and excellent for fuss-free & scrumptious recipes.Â
Jump to part: Matar Paneer Pulao
Ingredients for Matar Paneer Pulao
- Rice: Use a protracted grain number of rice to realize that separate, fluffy rice texture. I’ve used basmati rice, however any lengthy grain rice will work right here. Â
- Paneer: Cubed paneer frivolously coated in cornflour and fried till golden-brown to assist it retain its form. If you have got 15 further minutes, I’d extremely advocate making paneer from scratch utilizing my do-it-yourself paneer recipe. It yields actually smooth and scrumptious paneer and also you’ll be shocked how simple it’s to make!
- Veggies: Green peas for sweetness and thinly sliced onions for a smooth, caramelised base.
- Whole Spices: Cumin seeds, cinnamon, bay leaves, inexperienced and black cardamom, cloves, and peppercorns add heat and aroma.
- Aromatics: A slit inexperienced chilli for mild warmth and brightness.
- Fats: Sunflower oil and ghee for richness and a aromatic end.
- Seasoning: Salt and a splash of lemon juice for steadiness.
- Fresh Herbs: Chopped coriander leaves to garnish.
Richa’s Top Tips
- Fry the paneer frivolously: A fast shallow-fry helps the paneer keep agency and golden so it doesn’t crumble when blended with the rice.
- Keep the rice soaked: Soaking basmati for a minimum of half-hour ensures lengthy, separate grains that don’t flip sticky whereas cooking.
- Let the entire spices bloom: Give the spices a minute in sizzling ghee to launch their aroma earlier than including onions. This step builds the bottom flavour of the pulao.
- Sauté the rice gently: Stirring the soaked, drained rice within the ghee-spice combination for a few minutes helps coat every grain and prevents breakage throughout cooking.
- Rest the pulao earlier than serving: Once cooked, let the pulao sit lined for 10 minutes. This permits the flavours to settle and the grains to agency up with out turning mushy.
Frequently Asked Questions
Yes! After sautéing the onions, rice, peas, and paneer, add water and prepare dinner for 1 whistle on medium warmth. Let the strain launch naturally for the fluffiest outcomes.
Absolutely. Carrots, beans, cauliflower, sweetcorn, and even potatoes work nicely. Just chop them small so that they prepare dinner evenly with the rice.
Yes. Boneless hen items or small prawns might be added. Sauté them first till half-cooked, then combine into the rice because it cooks.
This normally occurs if there’s an excessive amount of water or the rice wasn’t soaked and drained nicely. Stick to the recipe ratio and keep away from stirring an excessive amount of as soon as water is added.
Use agency, recent paneer (do-it-yourself paneer is greatest), reduce into massive cubes, and coat frivolously in cornflour. This retains the items intact even when blended with rice.
Storage Tips
- Fridge: Store the pulao in an hermetic container for 2–3 days. Add a splash of water whereas reheating so the rice stays smooth and doesn’t dry out.
- Freezer: You can freeze it for as much as a month. Portion it into small containers, thaw in a single day within the fridge, and reheat gently on the stovetop.
- Reheating: Warm on low warmth with somewhat water or ghee. Avoid microwaving for too lengthy as a result of paneer can flip rubbery, quick bursts work greatest.
- Avoid leaving out: Since it comprises paneer and cooked rice, don’t go away it at room temperature for greater than 1–2 hours.
Serving Ideas
For a fast and light-weight meal, matar pulao pairs nicely with easy sides like:
- Cucumber raita: tremendous fast and straightforward, this raita is refreshing & makes for the proper accompaniment.Â
- Boondi Raita: if you wish to jazz up your easy facet, do that variation for comparable flavors in numerous textures.Â
- Asian Slaw: one other tremendous mild and recent facet repair for a wholesome addition to your plate.Â
- Curry: for a heartier, extra full meal, matar pulao is superb when served alongside a flavorful curry.Â
Try this matar paneer pulao to fulfill your cravings tonight and don’t overlook to tag me on Instagram @my_foodstory in order that I can see the way you give them your personal spin.
Watch Matar Paneer Pulao Recipe Video
Prevent your display from going darkish
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add the paneer items to a bowl, add the corn flour, combine gently to coat the paneer nicely.
400 grams paneer, 2 tablespoons cornflour
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Heat a pan or kadai with 3 tablespoons of oil and as soon as the oil is reasonably sizzling, add the paneer items & fry them till golden brown from each side, switch to a plate and put aside to be used later.
3 tablespoons sunflower oil
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Heat the identical pan or kadai, add ghee, add all the entire spices, inexperienced chilli, stir & prepare dinner over low flame for a minute. add onions & prepare dinner over medium warmth till flip mild golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes until they’re dry. Add inexperienced peas, fried paneer items, salt, lemon juice, water and stir nicely. Once it begins boiling, set the pulao on low warmth and prepare dinner for 12-Quarter-hour until the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 inexperienced cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 inexperienced chilli, 2 onions, 1 cup inexperienced peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves
Calories: 432kcal, Carbohydrates: 46g, Protein: 12g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 6g, Cholesterol: 43mg, Sodium: 479mg, Potassium: 154mg, Fiber: 3g, Sugar: 2g, Vitamin A: 148IU, Vitamin C: 10mg, Calcium: 275mg, Iron: 1mg
This article was researched and written by Harita Odedra.
