INGREDIENTS:
Peas- 1 cup (I have used frozen peas. Thawed them for an hour)
Paneer or Cottage cheese- 1 cup
Rice- 1 cup (preferably Basmati Rice)
Ghee or Oil- 2 tablespoon
Cumin seeds- 1 teaspoon
Cloves- 2
Black peppercorns- 4
Bay leaves- 2
Green cardamoms- 2
Black cardamom- 1
Cinnamon- 1” stick
Kasoori methi- 1 tablespoon
Coriander and Mint leaves- 2 tablespoon
Green chilies- 2, chopped
Red chili powder- 1 teaspoon
Coriander powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Garam masala powder- 1 teaspoon
Salt- 1 teaspoon (adjust according to your taste)
Water- 2 cups
DIRECTIONS:
We will start making the pulao by first thoroughly washing and rinsing the rice.
Wash them about 3-4 times.
After that soak in enough water for about 30 minutes.
Meanwhile, prepare paneer.
For that heat 1 tablespoon of oil or ghee in a pan.
Add paneer cubes and shallow fry until browned from all the sides.
Remove them on a plate and keep aside.
Either in the same or in a separate pan add 1 tablespoon of oil or ghee.
Once the ghee is hot, add cumin seeds and let them crackle.
Next, add in cloves, black peppercorns, cinnamon, bay leaves, green cardamoms and black cardamom and let them crackle for a few seconds.
Add in green chillies and fry for a minute or so.
Add in peas and cook for a minute.
Add in all the spice powders- turmeric powder, coriander powder, red chili powder, garam masala powder. Mix everything well.
Add in kasoori methi and chopped coriander & mint leaves.
Add in the fried paneer pieces and water. Mix well.
Add in salt and mix well.
Drain the soaked rice and add it in the pan and stir gently.
Cover the lid of the pan and cook the pulao on low heat until rice is cooked and all the water is absorbed.
It will take about 14-15 minutes for the rice to cook.
When done, remove the pan from heat and let it rest for 5 minutes.
Fluff the pulao using a fork.
Serve hot with raita and/or chutney.
Enjoy!!