Ingredients
Basmati Rice – 1 cup
Methi or fenugreek leaves – 2 bunches, cleaned and chopped
Fresh Peas – ½ cup ( you can also use frozen ones)
Mint leaves – a small handful chopped
Coriander leaves – a small handful chopped
Paneer – 100 gms., cubed
Green chillies – 3 sliced
Onion – 1 chopped
Tomato – 1 chopped
Oil – 1 tbsp.
Ghee – 3 tsp.
Ginger garlic paste – 1 tsp.
Coriander powder – 1 tsp.
Cumin powder – ½ tsp.
Turmeric powder – a pinch
Red chilli powder – 1 tsp.
Bay leaf – 1
Cardamom – 2
Star anise – 1
Mace – a small bit
Peppercorns – 5
Cinnamon – a small piece
Cloves – 3 or 4
Salt to taste
Method
- In a small fry pan, add in 2 tsp. ghee and fry the paneer pieces lightly and keep aside.
- Wash and soak the rice for at least 15-20 mins.
- In a pressure pan, add in oil and remaining ghee and once hot, add in the garam masala items.
- Now add in the onions and stir for a minute. Next add in the ginger garlic paste and mix well.
- Now add in the green chillies, methi leaves, coriander and mint leaves. Fry for a couple of minutes.
- Add in the peas and cook for a minute. Now add in the tomatoes and mix well.
- To this mix, add in salt, coriander powder, turmeric, red chilli powder and cumin powder. Mix well.
- Now add in the soaked rice and carefully give it all a gentle mix. Add in 2 cups of water and once it starts to slightly boil, check for taste and add salt if necessary.
- Lastly add in the paneer pieces with the remaining ghee in the pan and give it a little mix very lightly.
- Pressure cook for 2 or 3 whistles and switch off the stove. Once the pressure subsides, open the lid and carefully fluff up using a fork. Serve with raita.
A couple of more tasty and easy pulao or fried rice recipes that I love to make and eat are the Cabbage Pulao and Rajma Pulao.
Want to make your fried rice more healthy, then you might like my Moong Sprouts Pulao. If you like something more spicy, you can try out my Spicy Veg Pulao.
