Though I collect dishes-to-cook-over-weekend all through the week, come Sunday and I am too lazy to do anything much. I hate myself for that cuz I am letting all the lovely natural light go away when I could cook something new and photograph it!
Anyway, on this particular Sunday that I made the peas pulao, I was too lazy to make a side-dish with the paneer I had so I added it to the pulao! The light was just too perfect for me to pass on taking food pics. No harm done and so much time saved, right? Well, TH would have still preferred Palak Paneer to go with the peas pulao but when one’s wife is lazy occasionally, one can’t complain too much, right? 😉
Adding Paneer to Peas Pulao is a great idea mainly because of the texture it gives. Peas becomes a bit soft on cooking and especially if you are just serving the pulao with raita, it’s better to add some paneer in there for some extra chewiness. Go ahead, it’s paneer, you really can’t go wrong.
Paneer Peas Pulao Recipe
Ingredients for Paneer Peas Pulao:
Cooked basmati rice – 1 1/2 cups
Onion – 1, chopped fine
Green peas – 1/2 cup
Paneer cubes – 1/2 cup
Green chillies – 3
Ginger garlic paste – 1.5 tsp
Cumin / jeera / jeerakam seeds – 1 tsp
Whole black pepper – 1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon stick – a 1″ piece
Bay leaves – 1
Ghee / Clarified butter (or veg oil) – 2 tbsp
Salt to taste
How to Make Paneer Peas Pulao:
1. Soak the basmati rice in enough water to cover it, for 15 mins. Meanwile, grind the pepper, cloves, cardamom and cinnamon together. If you have a pestle and mortar, that will be best.
2. Heat the ghee in a pan and throw in the cumin seeds. Once they splutter, add the ground ingredients. Tear the bay leaf into 3 and add toss that in too.
3. Now add the onions, split green chillies and saute until onions turn transparent.
4. Then add the ginger garlic paste and saute well for a minute.
5. Add the peas and paneer cubes and mix well for another 2-3 mins.
6. Drain the rice completely and add to the pan. Mix thoroughly.
6. Add 2 cups water to the above and let it cook until the rice is done. Alternately, you can add equal ratio of water (1.5 cups rice : 1.5 cups water) and pressure cook for one whistle. Once the pressure leaves, open lid immediately and transfer to another bowl.
7. Garnish with coriander leaves and serve with side-dish of choice.
I was too lazy that Sunday which is why instead of using up the paneer to make a side dish, I added it to the peas pulaoa and served it with just cucumber raita and pickle 😉