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.

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.

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.

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.

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.