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Matar Paneer Pulao

 

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matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | with 43 amazing images.

matar paneer pulao has sweetness of peas, the crisp yet melt in mouth fried paneer cubes with mildly spicy masala rice is a delight to every bite. Learn how to make matar paneer pulao recipe | paneer matar pulao | paneer peas pulao |

paneer matar pulao is a fragrant, delicious and mildly spiced paneer rice dish made with freshly ground pulao masala, basmati rice, onions, spices, herbs and paneer (Indian cottage cheese).

matar paneer pulao is an easy, protein packed, one-pot rice dish. It makes a great comforting meal or lunchbox option that can be made on stove top or Instant Pot.

Tips to make matar paneer pulao: 1. Immerse the shallow fried paneer in water to maintain its softness. 2. Instead of frozen green peas you can also use fresh green peas. 3. You can also add raisins in the pulao. 4. Matar pulao is best served hot with boondi raita.

Enjoy matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | with detailed step by step images.

Matar Paneer Pulao recipe - How to make Matar Paneer Pulao

Tags

North Indian Vegetarian FoodPunjabi Pulao | Punjabi Rice, BiryaniIndian PartyLunch Pulao RiceBiryani Recipes for Indian Dinner, Rice PulaoNorth Indian Dinner

Preparation Time:    Cooking Time:    Total Time:    Makes 6 servings

Ingredients
Method
For matar paneer pulao
    For matar paneer pulao
  1. To make {span class="bold1"}matar paneer pulao{/span}, heat the oil in a deep non-stick pan, add the paneer cubes and shallow fry on medium flame for 4 to 5 minutes or till golden brown in colour.
  2. Remove the paneer cubes and immediately immerse them in water.
  3. In a same pan, add the cashews and sauté for a minute till golden in colour. Remove in a bowl and keep aside.
  4. In a deep pan and add the cinnamon, cloves, bay leaf, black cardamom, cardamom and cumin seeds.
  5. When the cumin seeds crackle, add the ginger-garlic paste and sauté on a medium flame for 1 minute.
  6. Add onions and sauté on a medium flame for 3 to 4 minutes till golden brown.
  7. Add the green chillies and tomatoes and sauté on a medium flame for a minute.
  8. Add green peas, cumin powder, coriander powder and biryani masala, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  9. Add the washed and drained basmati rice, fried paneer cubes, cashews salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  10. Add 2½ cups of hot water and, mix well and cover with a lid and cook for 10 to 12 minutes or till the rice is cooked.
  11. Switch off the flame and garnish with coriander.
  12. Serve {span class="bold1"}matar paneer pulao{/span} hot with raita of your choice.

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Matar Paneer Pulao recipe with step by step photos

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what is matar paneer pulao made of?
  1. matar paneer pulao recipe | paneer matar pulao | paneer peas pulao |  is made using easily available ingredients in India: 1½ cups long grain basmati rice, washed and drained, 1½ cups paneer cubes, 1 cup green peas, 3 tbsp cashews, ½ tsp cumin seeds (jeera), 1 bayleaf (tejpatta), 1 small cinnamon stick, 2 cloves, 1 black cardamom, 1 green cardamom, ¾ cup thinly sliced onions, 1 tbsp ginger garlic paste, 2 green chilli slices, ½ cup chopped tomatoes, 1 tsp cumin seeds powder, 1 tsp coriander powder, 1 tbsp biryani masala, 2tbsp ghee and 1 tbsp oil. See the below image of list of ingredients for matar paneer pulao.

how to shallow fry paneer and cashews
  1. To make matar paneer pulao, heat 1 tbsp oil in a deep non-stick pan.
  2. Add 1 ½ cup paneer (cottage cheese) cubes.
  3. Shallow fry on medium flame for 4 to 5 minutes or till golden brown in colour.
  4. Remove the paneer cubes and immediately immerse them in water.
  5. In a same pan, add 3 tbsp cashew nuts (kaju).
  6. Sauté for a minute till golden in colour.
  7. Remove in a bowl and keep aside. 

how to make matar paneer pulao
  1. In a deep pan add 2 tbsp ghee.
  2. Add 1 small cinnamon (dalchini) stick.
  3. Add 2 cloves (laung / lavang).
  4. Add 1 bay leaf (tejpatta).
  5. Add 1 black cardamom (badi elaichi).
  6. Add 1 green cardamom (elaichi)
  7. Add ½ tsp cumin seeds (jeera).
  8. When the cumin seeds crackle, add 1 tbsp ginger (adrak) garlic (lehsun) paste.
  9. Sauté on a medium flame for 1 minute.
  10. Add ¾ cup sliced onions.
  11. Sauté on a medium flame for 3 to 4 minutes till golden brown.
  12. Add 2 sliced green chillies. 
  13. Add ½ cup chopped tomatoes.
  14. Sauté on a medium flame for a minute.
  15. Add 1 cup green peas.
  16. Add ½ tsp cumin seeds (jeera) powder.
  17. Add ½ tsp coriander (dhania) powder.
  18. Add 1 tbsp biryani masala.
  19. Mix well.
  20. Cook on a slow flame for 2 minutes, while stirring continuously.
  21. Add the washed and drained long grain rice (basmati chawal).
  22. Add fried paneer cubes.
  23. Add the fried cashews.
  24. Add salt to taste.
  25. Mix well.
  26. Cook on a medium flame for 1 minute, while stirring occasionally.
  27. Add 2½ cups of hot water.
  28. Mix well.
  29. Cover with a lid and cook for 10 to 12 minutes or till the rice is cooked.
  30. Switch off the flame and garnish with coriander.
  31. Serve matar paneer pulao hot with raita of your choice.

tips to make matar paneer pulao
  1. Immerse the shallow fried paneer in water to maintain its softness.
  2. Instead of frozen green peas you can also use fresh green peas.
  3. You can also add raisins in the pulao.
  4. Matar paneer pulao is best served hot with boondi raita.
Nutrient values per serving
Energy368 cal
Protein10.5 g
Carbohydrates42.5 g
Fiber4.2 g
Fat17.3 g
Cholesterol0 mg
Vitamin A261.3 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C8 mg
Folic Acid13 mcg
Calcium194 mg
Iron1.1 mg
Magnesium64.5 mg
Phosphorus226.1 mg
Sodium6.5 mg
Potassium126.6 mg
Zinc0.8 mg
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