Matar Paneer Pulao
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Matar Paneer Pulao is a fragrant and celebratory Punjabi one-pot rice dish that combines aromatic long-grain basmati rice with golden-fried paneer and sweet green peas. This recipe features a sophisticated blend of whole spices like bay leaves, cloves, and cinnamon, creating a professional-grade aromatic profile. The paneer cubes are first lightly fried in desi ghee to lock in their creamy texture before being layered with the rice and peas. It represents the spirit of abundance in North Indian family gatherings, often served as a complete meal. Infused with saffron and finished with roasted nuts, it offers a magnifique energy boost and a lingering savory depth. Best served hot with a side of cooling mixed veg raita and spicy mango pickle.
Ingredients
Cooking Instructions
Tips & Secrets
- Frying the paneer first is mandatory; it prevents the cheese from crumbling specifically ensuring a professional-grade presentation.
- Using warm water for cooking is the secret to ensuring the rice grains remain long and separate specifically to achieve professional standards.
- The ratio of rice to water should be exactly 1:2 to ensure the pulao is perfectly moist and not sticky.
- Always allow the pulao to rest undisturbed for 5 minutes after cooking specifically to achieve a professional fluffy texture.
Nutritional Information(Per 1 plate (250g))
380 kcal
12g
16g
48g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.