Matar paneer pulao recipe | Kaju Paneer Peas

Pulao – Maybe one of the delicious, filling, and seasoned rice-based pulao recipe. Essentially, it is an expansion to the famous matar pulao recipe where it is enhanced with the decency of cashews and paneer to make it really filling. this is an ideal lunch box or supper feast recipe which is regularly presented with a decision of fiery curry or an essential yogurt-based raita salad recipe.

I have forever loved rice-based pulao recipes, however I generally needed something else like clockwork. One of my undisputed top choice pulao recipes must be Matar Pulao recipe in any case, you would unquestionably require a protein remainder to it. Indeed, there are so many meat choices according to a protein viewpoint, yet for vegans, nothing is better compared to paneer. Assuming you are veggie lover explicit, you might utilize the tofu choice yet I need to concede that paneer is an obviously better choice for vegans. notwithstanding it, I have likewise added cashew which makes it fascinating as well as seasoned and delectable. frankly, it’s anything but a compulsory choice yet the entire blend of paneer, cashew, and green peas makes it extraordinary.

I, first and foremost, have involved frozen green peas for this recipe as I didn’t approach the new ones. Utilizing frozen peas is simple and advantageous, yet absolutely worse than utilizing new matar peas. subsequently in the event that you really do approach it, do utilize a new one. Furthermore, attempt to utilize new custom made paneer blocks for this recipe. It must be new and damp so it doesn’t turn rubbery after it is cooked. Finally, this sort of pulao is a one-pot dinner and requires no extra sides. Nonetheless, you might serve it with a decision of raita or any dal sauce curry.

Planning Time : 10 minutes
Cook Time : 20 minutes
Drenching Time : 20 minutes
Absolute Time : 50minutes
COURSE : pulao
Cooking : Indian
SERVINGS : 3
CALORIES : 845 KCAL

Fixings
▢6 tbsp ghee
▢600 grams paneer, cubed
▢9 tbsp cashew
▢6 tbsp oil
▢3 tsp cumin
▢3 inch cinnamon
▢3 inlet leaf
▢3 dark cardamom
▢1.5 javitri/mace
▢1.5 tsp cloves
▢12 units cardamom
▢3 onion, cut
▢6 stew, cut
▢3 tsp ginger garlic glue
▢4.5 cup basmati rice, splashed
▢3 cup peas/matar
▢1.5 tsp stew powder
▢1.5 tsp garam masala
▢3 tsp salt
▢9 cup water
▢1.5 lemon
▢6 tbsp coriander, finely hacked

Directions

Right off the bat, in an enormous kadai heat 2 tbsp ghee. add 200 grams paneer, 3 tbsp cashew, and meal on low fire.
Cook until the paneer and cashew become brilliant brown. keep to the side.
In a similar kadai, add 2 tbsp oil. add 1 tsp cumin, 1 inch cinnamon, 1 sound leaf, 1 dark cardamom, ½ javitri, ½ tsp cloves, and 4 cases of cardamom.
Broil until the flavors turn sweet-smelling.
presently add 1 onion, 2 stew, 1 tsp ginger garlic glue, and saute until the onions change tone somewhat.
Further, add 1½ cup basmati rice and saute delicately without breaking rice grains.
Likewise add 1 cup peas, ½ tsp stew powder, ½ tsp garam masala, and 1 tsp salt.
Blend well ensuring the flavors turn fragrant.
presently add 3 cup water and ½ lemon. blend well.
Cover and stew for 10 minutes.
Following 10 minutes, add 2 tbsp coriander and broiled cashew, paneer.
Blend delicately. cover and stew for an additional 10 minutes.
At last, enjoy matar paneer pulao with raita.