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Paneer Peas Pulao Recipe

Paneer Peas Pulao Ingredients:

Paneer Peas Pulao Recipe

  • 2 Cups basmati rice
  • 8 Ounces paneer pieces
  • 1 Cup Peas
  • 4 tbsp Vegetable oil
  • 2 tbsp Cashew halves
  • 2 tbsp Raisins
  • 2 Bay leaves
  • 1″ Cinnamons stick
  • 4 Whole cloves
  • 1/2 tsp Black peppercorns
  • 3 Cups Water
  • 3/4 Cup tomato sauce
  • 2 tsp Salt

How to make Paneer Peas Pulao:

  • Wash rice thoroughly.
  • Put in a bowl, cover with water and let it soak for 15 minutes. Drain.
  • Brush paneer pieces with 1/2 tbsp 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 1 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.
  • Paneer Peas Pulao is ready.

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