This Paneer Pulao recipe is what I often rely on when I need a quick, nutritious and tasty meal that the whole family will enjoy. Serve it with some Raita or a Salad on the side.
It’s the week after March break – which just means that energy levels of us parents coming back from a fun-filled busy week with our kids are slowly dying out. It’s also still a bit chilly outside, which means that a warm comfort meal ranks high on the wishlist! The simple solution – a one-pot meal like this Paneer Pulao, warming enough to drive away those heebee-jeebees!
One-pot meals are a great way to save time when you’re in some desperate need. Sometimes all you want and need to do is put everything but the kitchen sink into one big pot and hope that it forms into something delectable – and that’s exactly what this Paneer Pulao will do! One-pot meals are also a great way fo me to clean out my fridge right before I do another big grocery shop for the coming week.
Most often than not, I’ll just add anything that needs to be eaten soon into a rich, thick hearty stew. But not today. Today I just wasn’t in the mood for a Soup or a Stew. True, it’s droopy and cold out, but that just makes me crave for a huge helping of some aromatic and flavourful rice. Once I had my ingredients chopped and the rice rinsed and drained, this Paneer Pulao was a breeze to put together. A perfect and deliciously comforting meal to start a busy week!
Paneer Pulao (Rice with Paneer and Peas)
- 2 tbsp light cooking oil
- 1 tsp whole cumin seeds
- 1 cinnamon stick
- 3-4 green cardamom pods
- 1 medium-sized onion finely chopped
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- salt to taste
- 1 small-sized tomato finely chopped
- 400 gms paneer cut into cubes
- 1/2 cup frozen green peas thawed
- 2 cups Basmati rice washed and drained thoroughly
- 3 and 1/2 cups water
- a handful of fresh cilantro leaves finely chopped for garnish
- Heat oil in a wide non-stick pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in onions and fry until lightly browned.
- Add in the spices and salt, and fry for a few seconds to mix well. Now add in the chopped tomato and paneer, and stir-fry for a couple of minutes until the paneer starts to brown along the edges.
- Add in the peas, rice and water, give it a quick stir, and let it cook covered on medium-low heat until all the water evaporates.
- Once the rice has cooked, gently fluff it out with a fork and garnish with fresh cilantro leaves. Serve warm.
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