Paneer Pulao with Basmati Rice

Ingredients

• Ghee (clarified butter) - 2 tablespoons
• Fresh coriander leaves - 2 tablespoons, chopped
• Water - 2 cups
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cardamom pods - 2
• Cloves - 2
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Cumin seeds - 1 teaspoon
• Green chili - 1, slit
• Ginger - garlic paste - 1 tablespoon
• Green peas - 1/2 cup
• Onion - 1, thinly sliced
• Paneer (indian cottage cheese) - 200 grams, cubed
• Basmati rice - 1 cup

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pan or pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the sliced onions and green chili. Sauté until the onions turn golden brown.
4. Add the ginger-garlic paste and sauté for another minute.
5. Add the cubed paneer and green peas. Sauté for 2-3 minutes until the paneer is slightly golden.
6. Add the soaked and drained basmati rice to the pan. Stir well to coat the rice with the spices and vegetables.
7. Add turmeric powder, garam masala, and salt. Mix well.
8. Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. Remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
10. Garnish with freshly chopped coriander leaves.
11. Serve hot and enjoy the delicious Paneer Pulao!