Thursday, September 9, 2010

Veg / Paneer Pulav


Basmati Rice – 2 cups
Paneer – 200 grams (Optional)
1 cup vegetables (Carrot, beans, potatoes, peas, soya beans, capsicum, mushroom)
Onion – 2 (Sliced)
Tomatoes – 2 medium (Chopped)
Clove – 2
Cardamom – 2
Cinnamon – 1”
Bay leaf – 1
Turmeric Powder – ½ tsp
Garam Masala – 1 tsp
Curd – 2 tsp
Ghee – 1 tsp
Oil – 10tsp

Grind (Green Masala)

Mint leaves – ½ cup
Coriander Leaves - ½ cup
Green Chilies – 4
Ginger – 1”
Garlic – 6 pods

Cooking Method

In a thick bottom broad vessel, pour oil, Once oil turns warm, add clove, cardamom, cinnamon and bay leaf.
Add onions and once they turn light brown, add tomatoes and fry till tomatoes are fully cooked and mashed.
Add the green Masala and fry till the oil separates from the Masala.
Add turmeric powder and Garam Masala powder fry for a minute.
Now add ghee followed by curd and fry till the curd blends with the Masala.
Add all the vegetables and cover and cook till vegetables are ¾ cooked. Once vegetables are cooked add paneer cubes.
Add washed and soaked rice; pour 2 cups of water for one cup of rice. Add salt
Once the mixture comes to boil, cover and cook for 5 min.
Place a Tawa on the stove, when tawa is hot, place the pulav vessel on the tawa and slow cook for 20 min undisturbed.
Drizzle ghee and serve hot with raita.


Add all the vegetables you like other than beetroot.
Use basmati rice for better taste.
Once you add Paneer so not mix too much as Paneer tends to break easily.
Adjust Chilies as per your spice level.
If you are using a pressure cooker, then once you add rice and water close cooker and cook for 3 whistles.
If you like fried Paneer better, then you can fry Paneer pieces and add into rice in the end.

Serves : 3
Cooking Time : 45 min

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