Tasty and delicious Paneer Matar Pulao Recipe

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Prep Time 10 Minutes

Cooking Time 20 Minutes

Servings 5-6

Rating

Paneer Matar Pulao is a delicious and appetizing one pot meal. This pulao is a nutritious rice dish which is cooked with rice, paneer, green pea ( matar) and spices. The addition of the different spices makes this dish more flavorful and tempting. This dish is a simple, healthy, and delicious which is prefect for a weekend lunch or dinner.

Ingredients

For The Milk Rice

1 1/4 cupsrice (chawal), soaked and drained
1 cupmilk
1 tbspghee
1cardamom (elaichi)
2cinnamon (dalchini)
2cloves (laung / lavang)
1bay leaf (tejpatta)
to tastesalt

For The Paneer Mutter Curry

2 tspoil
1/2 cupfinely chopped onions
1 tspgarlic (lehsun) paste
1 1/2 tspgreen chili paste
1/2 tspgaram masala
1/2 tspchili powder
1/3 cuptomato puree
2 tspdried fenugreek leaves (kasoori methi)
1/2 cuppaneer (cottage cheese) cubes
1/4 cupboiled green peas
to tastesalt
2 tbspfresh cream
2 tbspmilk
1/2 tspsugar
2 tbspfinely chopped coriander (dhania)

Other Ingredients

1 tbspghee for greasing
2 tbspmilk
2 tbspfinely chopped coriander leaves (dhania)

Directions

For the milk rice

Heat the ghee in a kadhai, add the cardamom, cloves, bay leaf and rice, mix it well and cook on a medium flame for 1 to 2 minutes and stir occasionally.
Add the milk, 1 cup of water and salt, mix it well and cover it with a lid and cook on a medium flame for 8 to 10 minutes or till the rice is cooked and stir occasionally.
Once done, switch off the flame and divide the rice into 3 equal portions and keep it aside.

For the curry

Heat the oil in a non-stick pan, add the onions, mix well and fry on a medium flame for 1 to 2 minutes.
Add the garlic paste, green chili paste, garam masala, chili powder, 2 tbsp of water, mix it well and cook on a medium flame for 1 minute.
Add the tomato puree and dried fenugreek leaves, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
Add the paneer cubes, green peas, ¼ cup of water, salt, cream, milk, sugar, mix it well and cook on a medium flame for 1 to 2 minutes and stir occasionally and switch off the flame.
Divide the curry into 2 equal portions and keep it aside.

How to proceed

Grease a deep microwave-safe bowl with ghee ( clarified butter), spread a portion of the rice evenly by using the back of the spoon.
Spread a portion of the curry evenly over it and again spread a portion of rice evenly over it.
Again spread a portion of the curry evenly over it and again spread a portion of rice evenly over it.
Pour the milk evenly over it and sprinkle coriander leaves over it and cover with a microwave safe lid and microwave on high power for 3 to 4 minutes.
One done, remove it from the oven and mix it and serve it cucumber raita.

Nutrient values per serving

Energy 428 cal
Protein 9.9 g
Carbohydrates 48.7 g
Fiber 3.4 g
Fat 20 g
Cholesterol 0 mg
Vitamin A 588.2 mg
Vitamin B1 -0.1 mg
Vitamin B2 -0.1 mg
Vitamin B3 1 mg
Vitamin C 13.8 mg
Folic Acid 16.2 mg
Calcium 258.6 mg
Iron 0.9 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 20.8 mg
Potassium 133.1 mg
Zinc 0.7 mg

By Meghna Nath