easy matar paneer pulao recipe | Kaju Paneer Peas Pulao - Lunch Box Recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: Indian
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)
Method
- firstly, in a large kadai heat 2 tbsp ghee. add 200 grams paneer, 3 tbsp cashew, and roast on low flame.
- roast until the paneer and cashew turn golden brown. keep aside.
- in the same kadai, add 2 tbsp oil. add 1 tsp cumin, 1 inch cinnamon, 1 bay leaf, 1 black cardamom, ½ javitri, ½ tsp cloves, and 4 pods of cardamom.
- roast until the spices turn aromatic.
- now add 1 onion, 2 chilli, 1 tsp ginger garlic paste, and saute until the onions change color slightly.
- further, add 1½ cup basmati rice and saute gently without breaking rice grains.
- also add 1 cup peas, ½ tsp chilli powder, ½ tsp garam masala, and 1 tsp salt.
- mix well making sure the spices turn aromatic.
- now add 3 cup water and ½ lemon. mix well.
- cover and simmer for 10 minutes.
- after 10 minutes, add 2 tbsp coriander and fried cashew, paneer.
- mix gently. cover and simmer for another 10 minutes.
- finally, enjoy matar paneer pulao with raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.