matar paneer pulao recipe | Kaju Paneer Peas Pulao – Lunch Box Recipe

Ingredients

• 2 tbsp ghee
• 200 grams paneer, cubed
• 3 tbsp cashew
• 2 tbsp oil
• 1 tsp cumin
• 1 inch cinnamon
• 1 bay leaf
• 1 black cardamom
• ½ javitri / mace
• ½ tsp cloves
• 4 pods cardamom
• 1 onion, sliced
• 2 chilli, slit
• 1 tsp ginger garlic paste
• 1½ cup basmati rice, soaked
• 1 cup peas / matar
• ½ tsp chilli powder
• ½ tsp garam masala
• 1 tsp salt
• 3 cup water
• ½ lemon
• 2 tbsp coriander, finely chopped

Steps

1. Heat 2 tbsp ghee in a large kadai. Add 200 grams paneer and 3 tbsp cashew and roast over low flame.
2. Roast until both paneer and cashew are golden brown, then set aside.
3. Add 2 tbsp oil to the same kadai, followed by 1 tsp cumin, 1 inch cinnamon, 1 bay leaf, 1 black cardamom, ½ javitri, ½ tsp cloves, and 4 pods cardamom.
4. Keep roasting until the spices smell fragrant.
5. Sauté 1 onion, 2 chilli and 1 tsp ginger garlic paste after adding them, stopping when the onions change color slightly.
6. Gently sauté in 1½ cup basmati rice without breaking the grains.
7. The next ingredients to go in are 1 cup peas, ½ tsp chilli powder, ½ tsp garam masala and 1 tsp salt.
8. Mix thoroughly until the spices are aromatic.
9. Pour in 3 cups water and add ½ lemon, then combine everything well.
10. Cover and let simmer for 10 minutes.
11. Once 10 minutes have passed, add 2 tbsp coriander and the cashew and paneer fried earlier.
12. Give it a gentle mix, then cover and leave to simmer for another 10 minutes.
13. Serve matar paneer pulao with raita.