| Recipe Name:
Paneer peas pulav |
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| Category:
Indian Regional |
Sub Category:
Punjabi |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
35 mins |
8 |
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Ingredients: |
| Basmati rice |
|
2 Cups |
| Paneer pieces |
|
8-12 nos |
| Peas |
|
1 Cup |
| Oil |
|
2 tbsp |
| Cashew halves |
|
2 tbsp |
| Raisins |
|
2 tbsp |
| Bay leaves |
|
2 nos |
| Cinnamons stick |
|
1 no |
| Whole cloves |
|
4 nos |
| Black peppercorns |
|
1/2 tsp |
| Water |
|
3 Cups |
| Tomato sauce |
|
1/4 Cup |
| Salt |
|
2 tsp |
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Method: |
- Wash rice thoroughly.
- Put in a bowl, cover with water and let it soak for 15 minutes. Drain.
- Brush paneer pieces with oil and broil for 2 minutes per side. Set aside.
- Heat oil in a skillet. Add cashews and fry until light golden. Remove and set aside.
- Heat oil in a skillet and add raisins. Fry until plump and then remove. Set aside.
- Heat oil in a pan and add whole spices. Stir and cook for a minute.
- Add rice and peas, increase heat to medium-high, and stir-fry until rice is well coated with oil and begins to glisten (about 5 minutes).
- Add water, tomato sauce and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
- Uncover and gently stir in paneer.
- Cover and cook 5 minutes longer.
- Remove from heat and let stand, covered, for 10 minutes.
- Fluff rice gently with a fork and transfer to a serving dish.
- Garnish with fried raisins and cashews.
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