Paneer Matar Pulao Recipe

Paneer Matar Pulao Recipe is a quick nutritious rice dish flavoured with spices and paneer .  Course : Lunch Ingridients : 1 cup Basmati rice , washed and soaked 2 cups Water 2 Onion , thinly sliced 6 cloves Garlic , finely chopped 1 inch Ginger , finely chopped 2 Green Chilli , slit length wise 1/2 teaspoon Fennel seeds (Saunf) 2 Cardamom (Elaichi) Pods/Seeds 1/2 inch Cinnamon Stick (Dalchini) 1 Cloves (Laung) 1 Bay leaves (tej patta) 2 tablespoon Ghee 2 sprig Mint Leaves (Pudina) , chopped for garnishing Salt , to taste To stir fry 200 grams Paneer (Homemade Cottage Cheese) , cut into cubes 1/4 cup Green peas (Matar) , steamed 1 tablespoon Ghee Salt , to taste Instructions To begin making the Paneer Matar Pulao Recipe, firstly wash the rice and soak for 15-20 minutes and drain. Heat the ghee in a pressure cooker on medium heat; add the fennel seeds, cardamom, cinnamon, clove and bay leaf and saute until you get a lovely aroma.Add the ginger, garlic and green chilies, and saute for a few seconds. At this stage, add onions and saute until the onion turns pink. Once done, add in the rice, two cups of water, and salt. Close the pressure cooker. Pressure cook for 2- 3 whistles and turn off the flame.  Allow the pressure to release naturally.Open the pressure cooker and fluff the rice with a fork. Heat a skillet, with ghee on medium flame, to this add the paneer cubes and saute for about a minute. To this, add the steamed green peas and salt. Toss the paneer on high heat for about a minute or two and turn off the flame. Now add the paneer-green peas into the pulao and mix well. Add in the fresh chopped mint leaves and transfer the Paneer Matar Pulao to a serving platter. Serve Paneer Matar Pulao Recipe along with Shabnam Curry and Boondi Raita for a delicious weekday lunch.