Indian Food

Matar Paneer Pulao recipe + Video

Matar Paneer Pulao- delicious and easy to prepare, fresh peas and quark rice

Matar paneer is a very classic combination for preparing many delicious curries, starters and rice snacks. I like to make different kinds of rice for breakfast and put them in lunch boxes. All you need for these rice dishes is a little yogurt and lettuce.

The preparation of this pulao is very simple and fast. You don’t need many ingredients, so you don’t need to chop the vegetables. For this pulao, try to use good quality fresh paneer and fresh or frozen peas. Sometimes frozen peas smell weird, so I always blanch them in boiling water or wash them in hot water.

The addition of walnuts is optional, but it makes the whole thing pleasant and rich. Serve this dish of matar pulao with tadke wala boondi raita and a fresh salad of your choice.

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Matar Panir Pulao

Delicious rice with cottage cheese and peas.

Cooking time 10 min.

Cooking time 10 minutes

Of course: Dinner recipe, Main course, Tiffin recipes.

Kitchen: North Indian Cuisine, Punjabi Cuisine

Keywords : Matar Pulao, Matar Pulao, Pulao Recipe

Serve it up: 3

Author: Anjana Chaturvedi

Ingredients

  • 2 cups of rice/horse
  • 2 green chillies / Hari Mirch
  • 250 gr. Cottage cheese / Paneer
  • 2 cups green peas / Hari Matar
  • 1.5 tablespoons sliced ginger/adrak
  • 1 tablespoon chili flakes / Kuti vandaag laal mir
  • 1 chopped tomato
  • tastes like salt / namak

late

  • 5 tablespoons clarified oil / desi ghee for shallow frying
  • 2 black cardamom / Badi Elaichi
  • 5 Green cardamom / Hari Elaichi
  • 5 cloves / lavang
  • 1/2 inch cinnamon/daalchini
  • 12 whole peppercorns / Kali Mirch Sabut
  • 2 Bayleys/Tejpatta
  • 1 teaspoon cumin seed / Jeera Sabut

Instructions

  • Wash and soak the rice for 15 minutes.
  • Heat 5 tablespoons of ghee in a frying pan and fry the breadcrumbs until lightly browned.
  • Now add the cumin seeds and all the spices to the ghee and let them crack.
  • Drain the water from the soaked rice and add it to the pot.
  • Cook the rice with ghee for a few minutes and get a good glaze.
  • Add a pinch of green chilies and chopped ginger, salt and chili flakes and stir.
  • Add peas, fried bread crumbs, chopped tomatoes and 3.5 cups water.
  • When the water is boiling, cover the pan with the lid.
  • Cook over low heat until tender. Stir 2 to 3 times so they don’t stick to the bottom.
  • Prick the rice with a fork and serve hot with raita and salad.

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