Ingredients
2 tbsp ghee
200 grams paneer, cubed
3 tbsp cashew
2 tbsp oil
1 tsp cumin
1 inch cinnamon
1 bay leaf
1 black cardamom
½ javitri / mace
½ tsp cloves
4 pods cardamom
1 onion, sliced
2 green chilies slit
1 tsp ginger garlic paste
1½ cup basmati rice, soaked
1 cup peas
½ tsp chili powder
½ tsp garam masala
1 tsp salt
3 cups water
½ lemon
2 tbsp coriander, finely chopped
Preparations
in a large kadai heat 2 tbsp ghee. add 200 grams paneer, 3 tbsp cashew, and roast on low flame.
roast until the paneer and cashew turn golden brown. keep aside.
in the same kadai, add 2 tbsp oil. add 1 tsp cumin, 1 inch cinnamon, 1 bay leaf, 1 black cardamom, ½ javitri, ½ tsp cloves, and 4 pods of cardamom.
roast until the spices turn aromatic.
now add 1 onion, 2 chili, 1 tsp ginger garlic paste, and saute until the onions change color slightly.
add 1½ cups drained basmati rice and saute gently without breaking rice grains.
also add 1 cup peas, ½ tsp chili powder, ½ tsp garam masala, and 1 tsp salt.
mix well making sure the spices turn aromatic.
now add 3 cup water and ½ lemon. mix well.
cover and simmer for 10 minutes.
after 10 minutes, add 2 tbsp coriander and fried cashew, paneer.
mix gently. cover and simmer for another 10 minutes.
enjoy hot peas paneer pulao with raita.