Matar Paneer Pulao

Quick and simple Matar Paneer Pulao made with creamy paneer, sweet green peas, and a spiced tomato-onion base.

I’ve never been a huge rice fan. Aside from biryani, kheer, and rajma chawal, I would always avoid rice. In fact, as a kid whenever my mom would make pulao I remember how much I would whine! Crazy to think about that now especially given the fact that I adore a flavorful pulao or spicy fried rice. I find myself making this Matar Paneer Pulao pretty often, it’s the most delicious meal, I especially love it paired with raita and a side of kachumber.

What is Matar Paneer Pulao

This wholesome one pot meal that is made by roasting paneer cubes and then cooking rice and peas in a tomato onion gravy. Among the variety of dishes that can be made with rice, matar paneer pulao is such an easy rice recipe to try. This one-pot meal is healthy, delicious, and so simple to make. It makes for a great large crowd meal, lunchbox option, or easy weeknight dinner. 

Tips to make the best Matar Paneer Pulao 

1. Soak the rice beforehand. This helps to cook the rice perfectly yielding beautiful long grains.
2. Cook the onion tomato masala well to develop the flavors.
3. Don’t remove the cover for at least 10 minutes after the pulao is done cooking, this will ensure all the extra moisture cooks out.
4. Long grain basmati rice works best for this recipe.
5. As a general rule, add 1.5 times of water to rice, too much water results in mushy rice.
6. Use a rice spoon, wide slotted spoon, or tea saucer to serve the pulao to ensure the rice grains don’t break.

   

Matar Paneer Pulao

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Quick and simple Matar Paneer Pulao made with tender paneer, sweet green peas, and a spiced tomato-onion base.

Author: Nisha Vedi Pawar

Serves: 4

Ingredients

• 6 oz paneer (about 1 cup of ½ inch cubes)
• 3 tablespoon oil
• ½ teaspoon jeera / cumin seeds
• 1 slit green chili
• 1 bay leaf
• ½ cup finely chopped onion
• ¾ cup roughly chopped tomato
• 1 tablespoon ginger garlic paste
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon tandoori masala
• ½ teaspoon cumin powder
• ¾ cup green peas
• 1½ cup basmati rice
• 2¼ cup warm water
• 1½ teaspoon salt; adjust to taste
• ½ tablespoon fresh lemon juice
• 3 tablespoon chopped fresh cilantro

Method

1. *STOVETOP*
2. Wash the rice until the water runs clear and soak in four cups of water for fifteen minutes.
3. Heat a table of oil in a large wok or skillet and lightly brown the paneer on both sides. Let it cool, cut into small ½ inch cubes, and reserve.
4. In the same wok or skillet, warm the remaining oil. Add cumin seeds, bay leaf, and slit green chili.
5. Once the cumin sends start popping, add in the chopped onions and sauté until translucent.
6. Add in the chopped tomatoes and ginger garlic paste. Cool down until most of the liquids have evaporated.
7. Add the drained rice, coriander powder, turmeric powder, cumin powder, tandoori masala, and salt. Mix once and allow the rice to toast for 1 minute.
8. To the rice mixture add in the paneer, peas, and 2¼ cup warm water.
9. Cover and cook for about 8 minutes, until all the water has been absorbed. Turn off heat and leave the cover for 8-10 minutes to allow any extra moisture to be absorbed.
10. Garnish with lemon juice and fresh cilantro. Serve hot alongside your favorite raita.
11. *INSTANT POT*
12. Wash the rice until the water runs clear and soak in four cups of water for fifteen minutes.
13. Start Instant Pot on saute mode for 10 minutes and to it add half the oil. Brown the paneer on both sides and remove. Cut in cubes and reserve.
14. Add the remaining oil and add in cumin seeds, bay leaf, and the slit green chili. Stir and add the onions, sauté until translucent.
15. Add the tomatoes and ginger garlic, and sauté until the mixture thickens.
16. Stir in the spices salt, turmeric, red chilli powder, coriander, cumin powder, and tandoori masala, followed by the drained rice and cook for a minute.
17. Add in the 2 /14 cup warm water, peas, and paneer, mix and close the Instant pot lid with vent sealing and cook on manual or pressure cook (high) for 6 mins. Once the cooking is complete, quick release after 5 mins.
18. Allow the pulao to rest for 5 minutes before opening to fluff up the rice using a fork.
19. Garnish with lemon juice and fresh cilantro. Serve hot alongside your favorite raita.

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