PANEER PULAO

INGREDIENTS:

Paneer	1.5 cups cubed
Besan	1.5 tbsp
Salt	To taste
Red chili powder	¼ tsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Ginger paste	½ tsp
Basmati rice	2 cups
Water	3 cups
Onion	1 small – thinly sliced
Carrot	1 large – finely chopped
Green peas	½ cup
Pudina leaves	2 tbsp chopped
Coriander leaves	2 -3 tbsp chopped
Green chili	1-2 slit in middle
Lemon juice	1 tbsp
Oil	2 tbsp
Ghee	1 tbsp
Shahi jeera	½ tsp
Bay leaf	1-2
Cinnamon stick	1” stick
Cloves	3-4
Cardamom	2-3
Star anise	1

METHOD:

Marinating Paneer:

• In a mixing bowl, add besan, ¼ tsp salt, red chili powder, garam masala powder and crushed kasuri methi. Mix the dry ingredients.
• Then add ginger paste, paneer cubes and 1 tbsp oil. Mix all the ingredients and sprinkle a tbsp of water if needed. Keep aside the marinated the paneer pieces.

Making Pulao:

• Wash and soak the basmati rice for 15 mins.
• In a kadai, heat a tbsp of ghee on medium heat and add bay leaf, cinnamon stick, cloves, cardamom, star anise and shahi jeera as the ghee heats.
• Once the whole spices turn aromatic, add thinly sliced onions and saute till translucent.
• Then add finely chopped carrot, green peas, 2 tbsp chopped mint leaves, 1 tbsp of chopped coriander leaves and slit green chili. Sauté the vegetables for 1-2 mins.  
• Drain the water out from soaked rice and add the basmati rice to the kadai. Sauté the rice along with veggies for another 1-2 mins.
• Add 3 cups of water, salt to taste, and 1 tbsp of lemon juice. Adding the lemon juice helps the grains in retaining their shape and staying separate even after cooked.  Mix well and bring the water to a boil.
• Allow it to boil for 2-3 mins and then turn the heat to the lowest setting. Cover and cook for 15-20 mins until all the water is evaporated and rice is fully cooked.
• Turn off the heat and allow it to rest for 5-10 mins. While the cooked pulao is resting, take another pan and heat 1 tbsp of oil on medium flame.
• Add the marinated paneer pieces and roast the paneer pieces until golden brown on all sides. Turn off and keep aside the roasted paneer.
• Remove the lid from pulao and fluff the rice gently with the help of a fork. Then add the roasted paneer pieces and remaining chopped coriander leaves.
• Mix everything well taking care not to break the rice grains.
• Serve hot with any raita or sabzis.