Paneer Veg Pulav

A medley of fresh veggies, paneer and the aromatic spices that Amma freshly makes is what makes this pulav so special...Its so tasty that you can enjoy it without any accompaniment. A perfect Lunch box option as can be made very easily.

INGREDIENTS

1 cup Basmati Rice
150 gms Paneer
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Green Bell Pepper
1500 gms Mushroom
2 Onion, small, finely sliced
5 Babycorn
2 tblsp Fresh Dhania | Coriander leaves, finely chopped
2 Green Chillies, finely chopped
1 tsp Adrak | Ginger Paste
1/2 tsp Homemade Garam Masala
1 tblsp Kasuri Methi | Dried Fenugreek leaves
1 tsp Homemade Ghee | Clarified Butter
2 cups Water
1 tsp Oil
To taste Salt

METHOD

• Wash and soak the Basmati Rice for 1 hour, in 2 cups water. Keep aside.
• Cut the Paneer into a 1/2 " cube. Cut the bell peppers into 1/2 " squares. Cut the mushroom into quarters. Cut the babycorn into diagonal slices. Cut the onions into thin slices
• In a kadhai, add the ghee and oil and saute the paneer cubes till the turn a slight golden brown. Keep aside.
• In the same kadhai, take 1 tblsp of the sliced onions and caramelise them to a deep brown color. Keep aside for garnish.
• Add the remaining sliced onions into the same kadhai and saurte them till they become translucent.
• Add the chopped green chillies and adrak paste and saute for a minute.
• Add the mushrooms and saute for 2 minutes.
• Add the chopped bell peppers and add the homemade Garam Masala. Saute this for 2 minutes.
• Add the salt and mix well.
• Add the soaked rice along with the water and gently mix well.
• Add the Paneer cubes and gently stir.
• After the water comes to a boil, reduce the flame to low and cover cook the Paneer Veg Pulav for 5 minutes.
• After 5 minutes, gently fold in the rice from the sides so that the rice grains get separated. If the pulav appears to have some water in it, cover and cook for 2 minutes so that the water is completely evaporated.
• Once the Pulav is cooked, switch off the gas. 
• Crush the Kasuri Methi leaves with your palms and sprinkle them on top of the pulav and add half of the fresh coriander leaves and mix well.
• Transfer to a serving bowl. Garnish with the caramelized onion slices and the remaining finely chopped coriander leaves.
• Serve Paneer Veg Pulav hot with any Raita | Kadhi | Roasted Papad.

We had this yummy Paneer Veg Pulav with Cucumber Raita and Roasted Papad.

We have used:

1. Indiagate Basmati Rice - Classic

2. Homemade Ghee

3. Homemade Garam Masala

4. Badshah Kasuri Methi

5. Borges Olive Oil - Light

6. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.