Matar Paneer Pulao

Ingredients

• 1 cup cup Basmati rice
• 150 g g Paneer, cubed
• 3/4 cup cup Green peas (fresh or frozen)
• 2 tbsp tbsp Ghee
• 1 medium Onion, thinly sliced
• 1 tbsp tbsp Ginger-garlic paste
• 1 tsp tsp Cumin seeds
• 1 Bay leaf
• 2 Green cardamom pods
• 3 Cloves
• 1 inch Cinnamon stick
• 1/4 tsp tsp Turmeric powder
• 1/2 tsp tsp Garam masala
• to taste (about 1 tsp) tsp Salt
• 1.5 cups cup Water
• 2 tbsp tbsp Fresh cilantro, chopped(optional)
• 2 tbsp tbsp Cashews(optional)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then soak it for 10 minutes while you prep the other ingredients (fits within the 15-minute prep time).

2. 2

   Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon; sauté for 30-60 seconds until fragrant.

3. 3

   Add sliced onion and sauté 4-5 minutes until golden. Stir in ginger-garlic paste and cook 1 minute more.

4. 4

   Add peas, turmeric, garam masala, and salt; stir for 1 minute. Gently fold in the paneer cubes to coat in the spices.

5. 5

   Drain the soaked rice and add it to the pot, stirring gently for 1-2 minutes to toast. Pour in 1.5 cups water, bring to a boil, then cover, reduce heat to low, and simmer 12-15 minutes until rice is cooked and liquid is absorbed.

6. 6

   Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff with a fork, garnish with cilantro and cashews, and serve warm.