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
- 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.