Paneer Pulao with Basmati Rice

Ingredients

Ghee (clarified butter)

2 tablespoons

Fresh coriander leaves

1/4 cup, chopped

Water

2 cups

Salt

to taste

Garam masala

1 teaspoon

Turmeric powder

1/2 teaspoon

Cardamom pods

4

Cloves

3

Cinnamon stick

1-inch piece

Bay leaf

1

Cumin seeds

1 teaspoon

Green chili

1, slit

Ginger

1-inch piece, grated

Green peas

1/2 cup, fresh or frozen

Onion

1 large, 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. In a large pan or pot, heat ghee over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, sautéing for a minute until fragrant.
3. Add the sliced onions and green chili; sauté until the onions turn golden brown.
4. Incorporate the grated ginger and sauté for another minute until aromatic.
5. Stir in the cubed paneer and green peas, cooking for 2-3 minutes until the paneer is golden and slightly crisp.
6. Add the soaked and drained basmati rice to the pan, stirring well to coat the rice with the spices and vegetables.
7. Sprinkle in the turmeric powder, garam masala, and salt, mixing thoroughly.
8. Pour in 2 cups of water and bring to a boil. Once boiling, reduce 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 covered for 5 minutes. Fluff the rice gently with a fork.
10. Garnish with freshly chopped coriander leaves before serving.