Green Peas and Paneer Pulao
By DK on Dec 30, 2009
This is another rice recipe loved by all. Its not only easy to make and quick but it extremely appetizing not only to the palate but for presentation too. Sudden guests? Whip this up in matter of minutes. Lazy Sunday? Don't feel like cooking anything elaborate yet want to please the family - this needs no major prep. work. The Paneer as I always repeat on and oft in my blog is a staple and which I just add to enhance the dish.
Paneer is not really mandatory for this dish. You can skip it and make this dish as it is. I like to lightly shallow fry the paneer first since it helps to add color to the otherwise plain looking rice dish. Few roasted cashews help to make this simple dish special. Instead of just cilantro for garnish, I add few mint for that fresh taste and aroma. You might also be interested in : Indian Rice Recipes: South Indian Kadambam, Bisi Bela Bath, Hyderabadi Biryani, Ven Pongal Paneer Recipes: Muttar Paneer Paratha, Barley Paneer Soup, Paneer Bhurji, Muttar Paneer
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 2 people
- 1 cup Basmati, pre soaked for at least 20 min
- 1 onion,chopped
- 2-3 garlic cloves, minced
- 1 cup peas, boiled or frozen
- 1-2 green chillies, sliced
- 1 cup cubed paneer ( + or - depending on your taste)
- 1/4 cup cashews, dry roasted (in oven or skillet)
- 1 bay leaf
- 1 tsp cumin
- 3-4 cloves whole
- 2-3 green cardamom, slightly crushed
- salt to taste
- few sprigs of cilantro and mint for garnish
Soak rice in water for few minutes. Its not necessary but it helps the grains to separate while cooking and prevents it getting mushy.
In a skillet, add 1 tbsp oil, spread it around the pan and fry the paneer lightly
Turn when browned.
Once done, drop the paneer in a bowl of cold water. I do this for 2 reasons. One the excess oil floats to the top in the water and fried paneer tends to harden a little, so dropping them in water helps them to get soft. Remove and set aside
Meanwhile in a skillet in 1/2 tsp oil, saute cumin, chillies, bay leaf, cardamom, cloves, onions and garlic with some salt until onions get soft.
Add the drained rice and saute until the rice gets translucent.
Add 2 cups water, close the lid and cook for 10-15 minutes.
When the rice is cooked, add the paneer, peas and cashews and toss them altogether.
Just before serving add cilantro and mint - give it a toss and serve hot. Any spicy side dish would work very well with this rice.
- Fried Macaroni and Cheese balls (using leftovers)
- Mixed Bell Pepper Mac and Cheese
- Vegetable Dosa Waffles
- Coconut Chutney (for Idli, Dosa)
- Roasted Broccoli with Garlic and Lemon
- Eggless Vanilla Sponge (Layer) Cake
- Panchratna Dal with Radish Greens
- Roasted Jalapeno Soup
- Spongy Eggless Pancakes
- Desi Ghee (Indian Clarified Butter)
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