Receta Mattar Paneer Pulao | Peas Paneer Pulao
Peas is considered to be one of the least appreciated legume type. In contrast, it is one of the healthiest; loaded with vitamins and minerals and according to whfooods, it has a high nutrient composition. Hence for this weeks Kid's delight (nuts & legumes theme) - today's post is with green peas. A mildly flavoured rice trimmed with fresh bright green peas and seared paneer. Served as such or with an effortless raita, this is perfect for a kids lunch box.
The star anise in the image is just for garnishing. Take it out while serving the rice.
Mattar Paneer Pulao | Peas Paneer Pulao
Mildly flavoured rice trimmed with fresh bright green peas and seared paneer.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
Ingredients
- 1 Cup Basmati Rice
- 1/2 Cup Peas (fresh or frozen or dry)
- 10-12 Cubes Paneer (small)
- 1 Tbsp Butter
- Few cashew pieces
- 1 medium sized onion, sliced
- 2-3 Green Chillies, slit lengthwise
- 1/2 tsp Pulav Masala or use the below mentioned whole spices (1)
- 2 Bay leaves
- 2 Cloves
- 1 Black Cardamom (if not, use 2 green ones)
- 1 Star Anise
- Salt for taste
- Few sprigs of mint leaves
Coriander leaves for garnishing
Instructions
Soak the rice in 1 Cup of water for half an hour. If using dry peas, cook them half way through before adding it to the rice pot.
In a skillet add a tsp of oil and sear the paneer cubes on both sides.
Heat a deep bottomed pan or pressure cooker with butter. Add the whole spices, (if using) cashews and once they start to golden brown add the green chillies.
Then add the onions and sauté until it turns translucent.
Add the peas and pulav masala; give them a quick stir. Now add 2 Cups water and bring it to a boil. (2)
Once it starts boiling, add salt and mint leaves. Then add the rice, stir it well; cover and cook until it is done.
Finally add the sautéed paneer and garnish it with coriander leaves.
Serve with some mild spiced gravy or a simple raita.
Notes
You also get readymade pulav masala. A coarse mix of the above mentioned whole garam masalas. This comes in very handy. The only con is that it gets stuck in between the teeth and some spices gives us a pungent taste when bitten. So if you get this masala, grind it to a fine powder and use it.
You can also add milk to cook the rice. It helps in giving a pearly white shine to the rice.
This post is for Blogging Marathon 45 under the theme "Kids delight - Legumes and nuts for lunch box recipes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45 here.