Matar Paneer Pulao

Ingredients

Paneer 250 gm cut into 1 cm cubes

1 cup matar (boil if fresh)

2 cups of basmati rice

2 tbsp Ghee

5 cups of water

1/2 inch ginger

2-3 gloves of garlic

1/2 cup fresh corriandar

1 green chilli (as per taste)

2 tbsp of fresh grated coconut

1 tbsp my garam masala (recipe on this blog)

1 tsp red chilli powder

2 lavang

2-3 small pieces of dalchini

salt to taste

Method

1. Wash and drain the rice and set it aside for 30 mins

2. Blend corriandar, green chilli, coconut, garlic and ginger into a paste (dont add too much water)

3. Keep the water for boiling

4. In a non-stick deep pan heat the ghee. Add lavang and dalchini

5. When you get the aroma of the spices, add the drained rice and stir fry on medium high till rice is well coated with ghee

6. Add the fresh masala, garam masala and chilli powder and mix well.

7. Add this stage you can add vegetables like matar, carrot, cauliflower etc. I used matar and carrot.

8. Pour the boiling water onto this mixture. Cook till it comes to boil again. Add salt as per taste.

9. Cook open till the rice is almost done then cook coverd with a weight on low flame for 10 mins

10. Serve hot garnished with fresh corriandar