PANEER PULAO

NEEDED:

basmathi rice - 1 cup
water - 1 1/2 cups
fresh paneer - 1/2 cup
little peas
1 onion - chopped
ginger , garlic - finely chopped
2 green chilly  - slit
tomato  1 small or tomato puree -2-  3 tbsp
curd - 2 tbsp
garam  masala - 1/2 tsp
ghee - 2tsp
salt
tempering:  1tsp oil, bay leaf, 2 lavang

METHOD:

•  soak rice for 20 min.
• heat oil+ ghee, add bay leaf,lavang, green chilly, ginger & garlic.
• fry for 2 min , then add onion- fry till light brown.
• add tomato & salt , fry until mushy & raw smell goes.
• add peas , curd,garam masala, fry for 2 min.
• then add rice , saut'e for a min.
• add water & req salt.
• pressure cook for 2 whistle.
• meanwhile toast paneerwith little oil till golden brown.
• once the pressure releases , add the paneer to the rice, stir once & keep closed until serving time.
• pulao pairs well with any spicy masala curry.

NOTE:
make sure to add paneer to the cooked rice immediately once the pressure releases, so that the flavour is well blended with paneer.