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  • Ingredients
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Long-grained basmati rice, pressure-cooked in tangy tomato-based gravy interspersed with spongy cottage cheese cubes, the paneer pulao is a toothsome treat that will delight your family and friends!

  • ½ cup Basmati Rice
  • 2 cups water
  • ½ cup green peas, shelled
  • 2 cups fresh Paneer cut into cube
  • 1 large onion thinly sliced
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely grated ginger
  • 1 Green chili
  • ½ teaspoon fennel seeds
  • 2 cloves
  • 1 tablespoon ghee
  • Salt to taste
  • Mint leaves for garnishing
  • Soak Kohinoor Basmati Rice for 30 Minutes & Drain.
  • Heat the ghee in a heavy bottomed sauce pan on medium heat; add the fennel seeds, cloves & sauté until you get a roasted aroma.
  • Add the onions, ginger, garlic & green chilies. Sauté on low heat until the onion turns brown.
  • Once done add the Kohinoor Basmati Rice & sauté till the rice doesn’t stick to each other. Add two cups of water & turn the heat to low. Cover the pan & simmer until the rice is cooked & all water is absorbed.
  • Turn off the heat.
  • Add the steamed peas & fresh Paneer cubes to the rice.
  • Add salt to taste.
  • Allow to rest on the top covered until for about 10 minutes.
  • After 10 minutes remove the top & garnish the Pulao with fresh mint leaves & serve hot.

Not reviewed yet

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