Paneer Pulao Thali (with Sweet)
Fragrant paneer pulao with raita, salad and a small festive sweet on the side.
Ingredients
- Basmati rice2 cupGrains & Bread
- Paneer (cubed)300 gDairy & Eggs
- Onion2 pcsProduce
- Tomato1 pcProduce
- Mixed veg (peas, carrot, beans)1 cupProduce
- Curd (for raita)1.5 cupDairy & Eggs
- Cucumber (for raita)1 pcProduce
- Whole garam masala (bay, cardamom, clove, cinnamon)1 tbspSpices & Herbs
- Ginger-garlic paste1 tbspProduce
- Mint0.5 bunchProduce
- Cashews0.25 cupNuts & Seeds
- Raisins2 tbspPantry
- Ghee4 tbspDairy & Eggs
- Saffron1 pinchSpices & Herbs
Method
- 1
Soak 2 cups basmati 20 mins. Heat 3 tbsp ghee, fry cashews and raisins; remove.
- 2
In the same ghee, crackle whole garam masala (bay, cardamom, clove, cinnamon, cumin). Add sliced onion; sauté till light golden.
- 3
Add ginger-garlic paste, then chopped tomato and mixed veg; cook 3 mins. Stir in saffron-soaked milk (1 tbsp warm milk + saffron).
- 4
Add drained rice, gently toss. Pour 3.5 cups hot water, salt and chopped mint. Cover and cook on low 12 mins.
- 5
Pan-toss paneer cubes in 1 tbsp ghee with a pinch of garam masala till light golden. Fold into the cooked rice with the fried nuts.
- 6
Cucumber raita: whisk curd with grated cucumber, roasted cumin, salt and coriander.
- 7
Plate the pulao with raita, sliced salad and a small portion of a festive sweet (gulab jamun, kheer or shrikhand).
Adapted from Dassana's Veg Recipes – Paneer Pulao