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matar paneer pulao
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5 from 2 votes

Matar Paneer Pulao

Delicious rice made with cottage cheese and green peas
Prep Time10 minutes
Cook Time10 minutes
Course: lunch recipe, Main Course, Tiffin recipes
Cuisine: North Indian Cuisine, Punjabi Cuisine
Keyword: matar paneer pulao, matar pulao, paneer pulao, pulao recipe
Servings: 3
Calories: 1034kcal
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Rice/chawal
  • 2 Green chilies /Hari Mirch
  • 250 gms Cottage cheese / Paneer
  • 2 cup Green Peas / Hari Matar
  • 1.5 tbsp Ginger / Adrak sliced
  • 1 tbsp Chili flakes /Kuti hui laal mirch
  • 1 tomato chopped
  • to taste Salt / Namak

tempering

  • 5 tbsp Clarified Butter / Desi Ghee to shallow fry
  • 2 Black Cardamom / Badi Elaichi
  • 5 Green Cardamom / Hari Elaichi
  • 5 Cloves / Lavang
  • 1/2 inch Cinnamon /daalchini
  • 12 Whole pepper corn/ Sabut Kali Mirch
  • 2 Bayleaves/ Tejpatta
  • 1 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Wash and soak rice for 15 minutes.
  • Heat 5 tbsp ghee in a pan and shallow fry paneer cubes to a light golden colour
  • Now add cumin seeds and all the whole spices in the ghee and let them splutter.
  • Drain water from the soaked rice and then add in the pan.
  • Saute rice for few minutes till it get cooked with ghee and get a nice glaze .
  • Add slit green chilies and chopped ginger, salt ,chili flakes and stir to mix.
  • Add the green peas, stir fried paneer and chopped tomato and 3.5 cups of water.
  • When the water start boiling , cover the pan with a lid.
  • Cook on low heat till done.stir in between 2-3 times so it will not stick to the bottom.
  • Fluff the rice with a fork and serve hot with raita and salad.

Nutrition

Calories: 1034kcal | Carbohydrates: 124g | Protein: 27g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 119mg | Sodium: 181mg | Potassium: 615mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1888IU | Vitamin C: 49mg | Calcium: 502mg | Iron: 4mg