Methi Matar Paneer Pulao

Name: Methi Matar Paneer Pulao
Total time: 1500 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bowl Basmati rice; 1 cup Fenugreek/methi leaves; 1/2 bowl Peas partially blanched; 1/2 bowl Paneer cubes; handful Pomegranate seeds for garnishing; 2 tablespoon Clarified butter; 1 teaspoon Cumin seeds; 2 Green chillies; 2 Bay leaves; 1 inch Cinnamon stick; 2 Cardamom; 4-5 Black pepper; 1 Javitri; 1 teaspoon Red chilli powder; 1/2 tsp Sugar; 1 tsp Lemon juice

Mitali Jain @mitali_jain

Mumbai

My own experiments with a tasty twist and healthy turn.

#GA4
#week19
#methi #pulao

My own experiments with a tasty twist and healthy turn.

#GA4
#week19
#methi #pulao

Mitali Jain @mitali_jain

Mumbai

My own experiments with a tasty twist and healthy turn.

#GA4
#week19
#methi #pulao

My own experiments with a tasty twist and healthy turn.

#GA4
#week19
#methi #pulao

Saved

Ingredients

25 minutes

4 people

1 bowlBasmati rice
1 cupFenugreek/methi leaves
1/2 bowlPeas partially blanched
1/2 bowlPaneer cubes
handfulPomegranate seeds for garnishing
2 tablespoonClarified butter
1 teaspoonCumin seeds
2Green chillies
2Bay leaves
1 inchCinnamon stick
2Cardamom
4-5Black pepper
1Javitri
1 teaspoonRed chilli powder
1/2 tspSugar
1 tspLemon juice

Saved

Steps

25 minutes

1

Soak basmati rice for 10 minutes or so.
2

Boil 1 bowl of fenugreek leaves for 3 minutes.
3

Remove all the excess water from fenugreek leaves and peas.
4

In a wok/pan add clarified butted. Add cumin seeds as soon as the butter is heated. Slit green chillies vertically, add it to butter and add all other dry masala.
5

Add remaining half bowl fenugreek leaves those weren't boiled.
6

Now add boiled peas and fenugreek leaves. Stir well.
7

Add salt, red chilli powder, sugar, rice and water to it.
8

Let it boil for 10 minutes. Stir softly and let it simmer for another 5 minutes. Add paneer cubes and lemon juice to it and stir well. Garnish with pomegranate seeds and serve hot along with green chutney.