Preparation Time: 25 minutes

Cooking Time: 20 minutes

  • 1 cup basmati rice (long grained)
  • 1 cup paneer (cottage cheese), cubed
  • 2 large onion, sliced
  • 1 teaspoon grated ginger
  • 1 teaspoon crushed Garlic
  • 2 green chillies, finely chopped
  • ½ cup green peas (frozen or fresh)
  • 1-inch piece of cinnamon
  • 4 cloves
  • 1 bay leaf
  • 2 tsp lemon juice
  • 2 tsp + 2 tsp oil
  • 1 tsp ghee (clarified butter) (optional)
  • 2 tbsp coriander leaves, finely chopped
  • 2 cup water
  • salt to taste
  • Wash and soak basmati rice in 2-cups water and keep aside for 20 minutes.
  • Heat 2 teaspoon oil and 1 teaspoon ghee in a pressure cooker over a low flame. Ghee gives a traditional flavor to the rice.
  • Add clove, cinnamon, bay leaf, grated ginger and crushed garlic in heated oil and ghee.
  • Add green chillies and sliced onion, sauté until onion turns light brown.
  • Add green peas and soaked rice (drain them before adding), sauté for a minute.
  • Add lemon juice, salt and 2-cups water and mix well.
  • Pressure cook for 3-whistles over low-medium flame (number of whistles required may vary based on size and type of cooker you are using). Turn off the flame and let it sit idle for 10-minutes.
  • Heat 1 tablespoon oil in a frying pan and shallow fry paneer cubes until they turn light brown.
  • Add fried paneer cubes to the rice. Mix well and transfer the paneer pulao to a large bowl.
  • Garnish it with fresh coriander leaves.
Makes 4 servings.