Name: Paneer Pulao recipe by Revathi Kannan at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 3
Ingredients: Basmati Rice - 2 cups; Paneer - 250 gms (cut into cubes fried with chilli powder); Onions - 2; Carrots – 1 cup; French beans – 1 cup; Green peas – ½ cup (If using frozen mix vegetables – 1 ½ cup); Ginger grated – 2 tsp; Green chillies - 2; Asafoetida - 1/2 tsp; Bay leaves - 3-4; Cumin seeds – 1 tsp; Everest Shahi Pulao/Biryani Masala – 2 tsp; Salt as per taste; Oil – 4-5 tsp; Fried cashews for garnishing

Ingredients Serving: 3

Basmati Rice - 2 cups
Paneer - 250 gms (cut into cubes fried with chilli powder)
Onions - 2
Carrots – 1 cup
French beans – 1 cup
Green peas – ½ cup (If using frozen mix vegetables – 1 ½ cup)
Ginger grated – 2 tsp
Green chillies - 2
Asafoetida - 1/2 tsp
Bay leaves - 3-4
Cumin seeds – 1 tsp
Everest Shahi Pulao/Biryani Masala – 2 tsp
Salt as per taste
Oil – 4-5 tsp
Fried cashews for garnishing

Instructions

Wash the paneer and then cut into medium sized cubes, fry them lightly with red chili powder and keep aside (do not deep fry).
Chop the listed vegetables (I have used frozen mix vegetables pack which contains beans, carrots, corns and peas).
In a pan, add 2 tbsp oil, cumin seeds and bay leaves. When the cumin seeds begin to fry, add the chopped onion and fry until it turns transparent.
Add the onion-ginger-chilli paste, then dd the 'Shahi Pulao/Biryani Masala' and fry until the oil separates from the masala.
Next add the vegetables and fry for about 5-7 minutes.
Add in the fried paneer cubes.Mix lightly without squashing the paneer. Add 3 cups water and pressure cook up to 3 whistles.
Once the pressure releases, open the cooker, stir the pulao gently and serve hot.

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