A quick and delicious Matar Paneer Pulao that can be prepared in just 10 minutes, perfect for tiffin.
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Rinse the basmati rice under cold water until the water runs clear.
In a pan, heat oil and add cumin seeds, bay leaf, cardamom, and cinnamon stick.
Once the spices start to sizzle, add the green peas and sauté for a minute.
Add the rinsed rice and salt, and mix well.
Pour in the water and bring it to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it cook until the rice is done.
In the last few minutes of cooking, add cubed paneer on top.
Once cooked, fluff the rice with a fork and serve hot.
You can add vegetables of your choice for extra nutrition.
Soaking the rice for 30 minutes before cooking can enhance the texture.
How can I make Matar Paneer Pulao vegan?
To make Matar Paneer Pulao vegan, simply substitute the paneer with tofu or a plant-based cheese alternative. You can also enhance the flavor by adding nutritional yeast for a cheesy taste.
What are some good side dishes to serve with Matar Paneer Pulao?
Matar Paneer Pulao pairs wonderfully with a side of raita, which is a yogurt-based condiment, or a fresh salad. You can also serve it with a tangy pickle or papad for added crunch.
How do I store leftover Matar Paneer Pulao?
To store leftover Matar Paneer Pulao, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Can I use brown rice instead of basmati rice for Matar Paneer Pulao?
Yes, you can use brown rice instead of basmati rice, but keep in mind that brown rice requires a longer cooking time and more water. Adjust the cooking time to about 40-45 minutes and use approximately 2.5 cups of water for 1 cup of brown rice.
What spices can I substitute in Matar Paneer Pulao if I don't have bay leaf or cardamom?
If you don't have bay leaf or cardamom, you can substitute with a pinch of dried oregano or thyme for a different flavor profile. For cardamom, a dash of ground cinnamon can work in a pinch, but the flavor will be slightly different.
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