Discover the culinary joy of Matar Paneer Pulao, a festive rice dish that combines the richness of paneer with the vibrant flavors of peas and aromatic spices. This recipe, crafted for joyous occasions, promises a delightful experience for your taste buds.

What is Matar Paneer Pulao?

Matar Paneer Pulao is a celebratory rice dish that features the classic combination of paneer (Indian cottage cheese) and green peas, elevated with a blend of aromatic spices. This pulao not only satiates your appetite but also adds a touch of festivity to your dining experience.

Different Types of Pulao Made During Festivals:

During festivals, diverse pulao variations grace Indian households. From the royal richness of Biryani to the simplicity of Jeera Rice, each pulao brings its unique charm to the celebratory table. Matar Paneer Pulao stands out for its combination of protein-packed paneer and the sweetness of fresh peas, creating a symphony of flavors.

Which Cookware is Best to Use for Making Pulao and Why:

Meyer Bauhaus Sauteuse: The wide base and high sides of the Meyer Bauhaus Sauteuse provide ample space for sautéing whole spices and vegetables, ensuring even cooking.

Benefits of Bauhaus Sauteuse:

• Even Heat Distribution: The sauteuse's construction allows uniform heat distribution, preventing hot spots and ensuring that every grain of rice absorbs the flavorful broth.
• Nonstick Coating: The nonstick interior reduces the need for excessive oil, promoting a healthier cooking experience.
• Versatility: The Bauhaus Sauteuse's versatility makes it suitable for a range of recipes, from sautéing spices to simmering the pulao to perfection.
• Elevate your festive cooking with Meyer cookware, enhancing the art of pulao-making with efficiency and style.

How to Make Matar Paneer Pulao?

1. Let's start by toasting the cashews and raisins. For this heat some ghee in the kitchen hacks casserole. Toast the cashews first and then the raisins until both their colors turn a light golden brown.
2. Remove the dry fruits and keep aside. In the same pan, add some more ghee and then add all the whole spices and saute until fragrant.
3. Add the chopped onions to this along with the chopped ginger and saute until they turn translucent. Add the washed and soaked rice to the pan and saute for 60-90 seconds.
4. Now add the carrots and the peas and saute for an additional 2-3 minutes. Add the red chili powder and garam masala and salt to the pan.
5. Add the water to the pan and mix everything well together. Add the lemon juice and cover for 10 minutes.
6. After 10 minutes, check the rice and allow it to cook further with the lid off.
7. Add the toasted paneer and the dry fruits and mix lightly.
8. Serve hot with a sprinkle of freshly chopped coriander.

More Delicious Recipes:

1. Rajasthani special Ram Khichdi

2. Akki Roti: South India's Rice Flour Canva

3. Everyone's favorite Dum Aloo recipe

Expert Tips

1. We recommend using a good quality Basmati rice that is washed at least twice and soaked for 10-15 minutes before cooking to get a nice and “khula-khula” pulao.
2. Adding the lemon juice while cooking helps in making the pulao less starchy and gives a better and fluffier texture to the pulao.
3. You can adjust the spice and seasoning of the pulao to whatever suits your taste buds the most.

Recipe Card

Matar Paneer Pulao Recipe: A Festive Delight in Every Bite

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Category

Main course

Servings

5

Prep Time

15 minutes

Cook Time

20 minutes

Calories

625

Celebrate festivals with the aromatic Matar Paneer Pulao, a delightful blend of fragrant basmati rice, succulent paneer, and vibrant peas.

Author:

Parth Kapoor

Ingredients

• Washed Basmati Rice - 1.5 cup
• Paneer - 200 grams (Cut into cubes)
• Clarified Butter/Ghee - 2 tbsp
• Cashew nut - 3 tbsp
• Yellow Raisins - 1 tbsp
• Clarified Butter/Ghee - 1 tbsp
• Cumin Seed/Jeera - 1 tbsp
• Bay Leaf - 2
• Cinnamon Stick - 2 
• Cardamom - 4 
• Cardamom - 1
• Star Anise/Chakraphool 
• Black Peppercorns - 8 to 10
• Cloves/Laung - 4
• Asafoetida/Hing - 1/4 tsp
• Chopped Onion - 1
• Chopped Ginger - 1 inch
• Slitted Green chilli - 2
• Slitted Red chilli - 2
• Chopped Carrot - 1/4 cup
• Green Peas - 1 cup
• Red Chili (Lal Mirch) - 1/2 tsp
• Garam Masala - 1/2 tsp
• Water - 2.75 cup 
• Lemon Juice - 1/2 tsp

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Directions

1. Let's start by toasting the cashews and raisins. For this heat some ghee in the Meyer Bauhaus sauteuse. Toast the cashews first and then the raisins until both their colors turn a light golden brown.

2. Remove the dry fruits and keep aside. In the same pan, add some more ghee and then add all the whole spices and saute until fragrant.
3. Add the chopped onions to this along with the chopped ginger and saute until they turn translucent. Add the washed and soaked rice to the pan and saute for 60-90 seconds.
4. Now add the carrots and the peas and saute for an additional 2-3 minutes. Add the red chili powder and garam masala and salt to the pan.
5. Add the water to the pan and mix everything well together. Add the lemon juice and cover for 10 minutes.
6. After 10 minutes, check the rice and allow it to cook further with the lid off.
7. Add the toasted paneer and the dry fruits and mix lightly.
8. Serve hot with a sprinkle of freshly chopped coriander

Recipe Video

Recipe Note

Enhance the pulao's flavors by adjusting spice levels to your liking. Meyer Bauhaus Sauteuse ensures even cooking and a nonstick experience, making your Matar Paneer Pulao a festive masterpiece.