Paneer Matar Pulao Recipe: A Flavorful Delight for Your Lunch
Paneer Matar Pulao is a quick and delicious rice dish that brings together the wholesome goodness of aromatic spices, soft paneer (Indian cottage cheese), and sweet green peas (matar). A perfect balance of flavors, this dish makes for a nutritious, high-protein vegetarian meal ideal for lunch. This flavorful pulao is easy to prepare and features ingredients that are staples in Indian kitchens, making it both comforting and satisfying.
Cuisine: Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Basmati rice (washed and soaked) | 1 cup |
| Water | 2 cups |
| Onion (thinly sliced) | 2 |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 1 inch piece |
| Green Chilli (slit lengthwise) | 2 |
| Fennel seeds (Saunf) | ½ teaspoon |
| Cardamom pods/seeds (Elaichi) | 2 |
| Cinnamon stick (Dalchini) | ½ inch |
| Cloves (Laung) | 1 |
| Bay leaves (Tej Patta) | 1 |
| Ghee (clarified butter) | 2 tablespoons |
| Mint leaves (chopped, for garnish) | 2 sprigs |
| Salt | To taste |
| Paneer (homemade cottage cheese, cubed) | 200 grams |
| Green peas (Matar, steamed) | ¼ cup |
| Additional ghee for stir-frying | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves: 4-6
Instructions
-
Prepare the Rice:
Start by washing the basmati rice thoroughly, soaking it for 15-20 minutes, then drain the water. This step helps the rice grains to remain long and fluffy while cooking. -
-
Tempering the Spices:
Heat 2 tablespoons of ghee in a pressure cooker over medium heat. Once the ghee is hot, add fennel seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté these whole spices until they release their aromatic fragrance—about 1-2 minutes. -
Sautéing Aromatics:
Next, add finely chopped ginger, garlic, and slit green chilies to the cooker. Sauté for about 30 seconds, allowing the spices to infuse their flavor into the ghee. -
Cooking the Onion:
Add the thinly sliced onions and sauté until they soften and turn a golden pink color. This process usually takes 5-7 minutes and builds the base of flavor for the pulao. -
Cooking the Rice:
Add the soaked and drained rice to the cooker, stirring gently to combine with the aromatic spices and onions. Pour in 2 cups of water and season with salt to taste. Stir the mixture lightly and then close the pressure cooker. Cook for 2-3 whistles on medium flame, then turn off the heat. Allow the pressure to release naturally. -
Fluff the Rice:
Once the pressure cooker has cooled down, open the lid and gently fluff the rice with a fork, separating the grains. This will ensure that the rice is light and not clumpy. -
Prepare the Paneer and Peas:
While the rice is cooking, heat 1 tablespoon of ghee in a skillet over medium heat. Add the cubed paneer and sauté it for about 1 minute, allowing it to turn slightly golden. Add the steamed green peas to the pan and sauté for another 1-2 minutes, ensuring that the peas are heated through. Season with a pinch of salt and set the paneer and peas aside. -
Combine and Garnish:
Gently mix the sautéed paneer and peas into the cooked rice. Add the fresh chopped mint leaves and stir well to incorporate everything. The mint will give the dish a refreshing fragrance and a burst of flavor. -
Serving the Paneer Matar Pulao:
Transfer the finished Paneer Matar Pulao to a serving platter. Garnish with a few extra sprigs of mint leaves for added freshness and color.
Tips for a Perfect Paneer Matar Pulao:
- Paneer Texture: If you prefer your paneer crispy, you can fry the cubes in ghee until golden before adding them to the pulao.
- Aromatic Spices: Adjust the quantity of spices to suit your preference. If you love bold flavors, feel free to add an extra cardamom pod or cinnamon stick.
- Rice Type: Basmati rice is ideal for this dish due to its long grains and aromatic nature, but you can substitute with any long-grain rice if needed.
- Ghee Substitute: For a lighter version, you can substitute the ghee with olive oil, though ghee adds a traditional richness that enhances the flavor.
Serve With:
- Shabnam Curry: A creamy, spiced curry that pairs perfectly with this pulao.
- Boondi Raita: A yogurt-based side dish with crispy boondi (fried chickpea flour balls) to balance the richness of the pulao.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 10g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 400 mg |
| Vitamin A | 10% of daily value |
| Vitamin C | 5% of daily value |
Paneer Matar Pulao is a wholesome, flavorful dish that can be enjoyed by itself or paired with a variety of side dishes. It is perfect for a weekday lunch or as a part of a festive meal. The aromatic spices, tender paneer, and sweet peas make this dish a true delight for the senses. Enjoy the goodness of this nutritious, high-protein vegetarian dish with family and friends!
