Paneer peas pulao

This one is quick, easy to make and flavourful. The combination of the fried paneer, mushy peas and crunchy bites of cashews in the coconut milk based pulao is a thing to be reckoned with. You will never turn a blind eye to the paneer in the supermarket shelves after you’ve tasted this dish. I am sure you’ll make this often. Kids and the old alike will love this.

Ingredients

To boil rice

1 cup basmati rice

1 ¾ cup water, ¼ cup coconut milk

2 whole colves, 2 cardamom pods

For pulao masala

1 ts fennel seed

1 big onion thinly sliced

1 ts ginger garlic paste

Handful of mint leaves finely chopped

2 green chillies

Handful of cubed panner

Handful of peas

1 ts garam masala

Few cashews

Preparation

Boil rice either in a pressure cooker or in a open pot with 1:3 mixture of coconut milk and water, whole cloves, cardamom pods and enough salt. You can adjust the ratio of coconut milk and water as per your wish.

Heat oil in a pan. Once hot fry the paneer cubes and cashews. Keep them aside.

In the same pan add more oil if needed. Add fennel seeds. After they crackle add thinly sliced onions. After they turn slightly brownish add ginger and garlic. Next add the chopped mint leaves and fry for a while. Add the slit green chillies. Add garam masala and peas. Add salt and toss everything well. After the peas gets cooked well add the fried paneer and cashews.

Take the boiled rice out in a wide flat plate. Allow it to cool for a while. Add the pulao masala and mix everything well. Add a spoonful of ghee to give a final glossy touch to the rice.

And voila, your yummy panner peas pulao is ready. We had it with plain kurma and it was delicious. You can have it with raita too.