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.