Muttar, Paneer Pualo
(Rice with green peas and cheese)
Muttar paneer pulao is a delicious and appetizing not only to the palate but also for the presentation. Add few roasted cashews to the Mutar paneer pulao that will make this simple dish special for the parties and the special occasions. The addition of the paneer makes this pulao a balanced one meal vegetarian dish. It is great for Sunday’s meal when you do not want to cook anything big. You could prepare this dish as it is or add any other vegetables and garnish with sliced hard boiled eggs. Serve this mutar paneer pulao with yogurt, coriander chutney or choice of pickle.
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Ingredients:
1 Cup rice 1 Cups fresh or frozen shelled green peas 1½ Cup cube of Paneer (store bought) 1 Medium onion- fine chopped 1 Teaspoon cumin seeds 1 Pinch of asafetida (Hing) ½ Teaspoon turmeric powder 2 Small Bay leaves 3 Tablespoons vegetable oil 1½ Teaspoon salt or to your taste 2½” Cups of water Optional: ½” Cinnamon stick 2 Black cardamoms (Badi Elaichi) 5 Whole black peppers Cooking measurement conversion Measurement converter 
Onions, Turmeric , Oil, Asafetida, Cumins seeds & Bay leaves
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Rice
Green peas
Paneer cubes
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Directions for making the pulao:
1. In a bowl add Rice. Wash and rinse Rice with a gentle swirling of your
fingers, repeat until the water gets only slightly cloudy.
2. Add 4 cups of water and soak Rice for for 20 to 30 minutes. Soaking and
washing Rice removes dirt and excess starch, so your Rice will be fluffy and
not sticky.
1. In a bowl add Rice. Wash and rinse Rice with a gentle swirling of your
fingers, repeat until the water gets only slightly cloudy.
2. Add 4 cups of water and soak Rice for for 20 to 30 minutes. Soaking and
washing Rice removes dirt and excess starch, so your Rice will be fluffy and
not sticky.
Wash Rice well
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Soak Rice in water
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3. Once Rice are soaked carefully pour out the soaking water and wash the Rice
in several changes of water until water run clear. Keep the soaked Rice aside
in several changes of water until water run clear. Keep the soaked Rice aside
Rice are soaked
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Wash and rinse soaked Rice
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4 Slice the paneer in ½” long and ½” wide and ½” thick cubes or as you prefer.
5. Heat 1 tablespoon of oil in a nonstick frying pan, place the Paneer cubes in
the pan and sauté, one minute each side or until paneer become light brown.
Once all the Paneer fried keep it aside.
5. Heat 1 tablespoon of oil in a nonstick frying pan, place the Paneer cubes in
the pan and sauté, one minute each side or until paneer become light brown.
Once all the Paneer fried keep it aside.
Spread the Paneer cubes in the frying pan
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Paneer cubes become light brown
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6. In a sauce pan heat the oil. Add cumin seeds and Asafetida (Hing) and fry for
1 minute, or until cumin seeds become brown.
7. Add bay leaves (if you are going to add cinnamon stick and black cardamoms
add now) and fry for few seconds turn the heat to low.
1 minute, or until cumin seeds become brown.
7. Add bay leaves (if you are going to add cinnamon stick and black cardamoms
add now) and fry for few seconds turn the heat to low.
In a pan add Oil, Cumin seeds & Asafetida & fry
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Add Bay leaves & fry
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8. Add chopped Onions and sauté them for 5 to 6 minutes on medium high heat
or until they become light brown.
or until they become light brown.
Add chopped Onions and fry
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Onions become light brown
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9 Add soaked Rice to the browned onions and sauté for about 2 to 3 minutes,
while being careful not to break the rice grains.
while being careful not to break the rice grains.
Add soaked Rice in browned Onions
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Sautee Rice with Onions
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10. Add Green peas and fried Paneer,
11. Add 2½ cups of water, salt and Turmeric powder and mix turn the heat to high
and keep the saucepan uncovered, in about 7 to 8 minutes water will start
boiling, turn the heat down to medium. Let the water reduce slightly below the
Rice level then lower the heat to low
11. Add 2½ cups of water, salt and Turmeric powder and mix turn the heat to high
and keep the saucepan uncovered, in about 7 to 8 minutes water will start
boiling, turn the heat down to medium. Let the water reduce slightly below the
Rice level then lower the heat to low
Add Green peas and Paneer
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Add water and mix
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Add Turmeric powder and salt
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Mix salt & Turmeric well with water
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12. Do not stir rice frequently while they are cooking because the grains will
break and the pulao will look mushy.
13. When you water is reduced, cover the pan and cook for about 5 to 6 minutes.
Keep the heat to low.
break and the pulao will look mushy.
13. When you water is reduced, cover the pan and cook for about 5 to 6 minutes.
Keep the heat to low.
Water is reduced
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Cover the Pan and let it cook
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14. Check if Rice is cooked. Turn the stove off.
15. Cover the lid and leave the sauce pan covered and let the Rice rest undisturbed
for at least 10 to 15 minutes before serving as the Rice sits off the heat, the
moisture in the Rice helps to give Mutar Paneer pulao uniform texture.
16. Fluff the rice gently with a fork before serving.
15. Cover the lid and leave the sauce pan covered and let the Rice rest undisturbed
for at least 10 to 15 minutes before serving as the Rice sits off the heat, the
moisture in the Rice helps to give Mutar Paneer pulao uniform texture.
16. Fluff the rice gently with a fork before serving.
Rice seems to be cooked
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Check if Rice is cooked
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Cover the Pan with the lid
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Fluff the rice with fork
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Tips:
Tea infuser
1. If you like to add whole black pepper, cloves, cinnamon
and black whole cardamoms, but do not like to eat them,
then remove them before serving the pulao or you can take
all the spice place them in a small cheese cloth, tie the cloth
and place this ball of cloth in boiling water while rice are
cooking, after cooking rice take the ball of cloth out, or you
could use tea infuser, place all the spices in the tea
infuser and then place it in the boiling water with the rice.
2. Rice could be cooked without soaking.
3. Muttar Paneer pulao could be cooked in Rice cooker.
4 Any other vegetables or spices could be added to pulao.
5. Sautéing theRice in ghee or oil seals the starch in the grains, and prevents it
from becoming soggy and separates each grain.
6. Fried or sautéed cashew nuts could be added to pulao while cooking.
7. If you like to spice up the pulao then you can sprinkle hot chili tadka over
pulao. (see tadka)
8. If you wish garnish pulao with sliced hard boiled eggs.
8. You could cook pulao with only paneer. If you prefer to make paneer at home
See how to make paneer .
9. If you like you can garnish Pulao with sliced boiled Eggs.
and black whole cardamoms, but do not like to eat them,
then remove them before serving the pulao or you can take
all the spice place them in a small cheese cloth, tie the cloth
and place this ball of cloth in boiling water while rice are
cooking, after cooking rice take the ball of cloth out, or you
could use tea infuser, place all the spices in the tea
infuser and then place it in the boiling water with the rice.
2. Rice could be cooked without soaking.
3. Muttar Paneer pulao could be cooked in Rice cooker.
4 Any other vegetables or spices could be added to pulao.
5. Sautéing theRice in ghee or oil seals the starch in the grains, and prevents it
from becoming soggy and separates each grain.
6. Fried or sautéed cashew nuts could be added to pulao while cooking.
7. If you like to spice up the pulao then you can sprinkle hot chili tadka over
pulao. (see tadka)
8. If you wish garnish pulao with sliced hard boiled eggs.
8. You could cook pulao with only paneer. If you prefer to make paneer at home
See how to make paneer .
9. If you like you can garnish Pulao with sliced boiled Eggs.
Pulao garnish with boiled Eggs
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Muttar pulao (Rice with green peas) Tamarind rice (Imli rice)
Rice with caramelized brown onions Moong dal with rice khichdi
Boiled whtie rice Pulao with paneer & green peas
(Rice with green peas and paneer)
Chicken biryani Yogurt with cucumber
(Kheera ka raita)
Pudina ki chutney
(Yogurt with mint leaves) Hari chutney
(Coriander leaves or dhaniya ki chutney)
Pulao with cauliflower, green peas and potatoes
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