Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup green peas
- 1 cup paneer, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- 4 cups water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice in water and soak it for 30 minutes.
2. In a pressure cooker, heat oil and add cumin seeds.
3. Once the cumin seeds splutter, add chopped onions, garlic, ginger, and green chilies. Saute until onions turn translucent.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add coriander powder, turmeric powder, and garam masala. Mix well.
6. Add cubed paneer and green peas. Mix well.
7. Drain the soaked rice and add it to the pressure cooker. Mix well.
8. Add 4 cups of water and salt to taste. Mix well.
9. Close the pressure cooker lid and cook for 2 whistles on high flame.
10. Turn off the flame and let the pressure release naturally.
11. Open the lid and fluff the rice with a fork.
12. Serve hot with raita or pickle.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Frozen peas can be used instead of fresh peas.
- Tofu can be used instead of paneer for a vegan version.
Variations:
- Add chopped carrots, beans, or potatoes for a vegetable pulao.
- Add fried cashews or raisins for a richer taste.
Tips and tricks:
- Soaking the rice helps in cooking the rice evenly.
- Use a non-stick pressure cooker to avoid sticking of rice.
- Use fresh paneer for a better taste.
Storage instructions:
Leftover pulao can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pulao in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the pulao in a serving bowl and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Raita, pickle, or papad
Suggested side dishes:
Dal fry or chana masala
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for another whistle.
- If the rice is overcooked, add a little water and cook on low flame for 5 minutes.
Food safety advice:
- Use fresh ingredients to avoid food poisoning.
- Wash the vegetables thoroughly before using them.
Food history:
Mattar paneer pulao is a popular dish in North India and is usually served during festivals or special occasions.
Flavor profiles:
The pulao has a spicy and aromatic flavor with a hint of sweetness from the peas and richness from the paneer.
Serving suggestions:
Serve the pulao hot with raita or pickle.
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Region: Indian