Paneer Pulao Recipe - Video

PREP TIME: 20 mins

COOK TIME: 15 mins

TOTAL TIME: 35 mins

Delicious Paneer Pulao especially for paneer-based food lovers.

INGREDIENTS

For Paneer Marination

·         1 cup paneer cut into cubes

·         ½ cup thick yogurt.

·         2 tsp red chilli powder.

·         1 tsp garam masala.

·         **Few sprigs of coriander leaves (not added in video)

Other Ingredients:

1½ tablespoon oil

1 tablespoon ghee

3 cloves

2 cardamoms

1 star anise

2 sticks cinnamon

2 slit green chilies

2 medium sized onions, chopped

1 cup basmati rice

11/2 cups Water

Required salt

** Cashew-nuts (not added in video)

**Lemon juice -1 tbsp (not added in video)

INSTRUCTIONS

Prep process:

Let’s first marinate the paneer and keep aside. To do this, take 1 cup of paneer marinate it with ½ cup curd, red chilli powder, garam masala, little salt and some sprigs of coriander leaves. Leave it for 20 minutes.

Wash and soak 1 cup of rice in water for half an hour. Keep it aside for later use.

Now let’s start on the stove,

Heat oil and ghee, add in cloves, cinnamon, cardamom, star anise, bay leaves then add green chilli and chopped onions.  Saute till onion turns transparent.

Add ginger-garlic paste and saute for some more time. Then add in the marinated paneer.

Keep sautéing the mixture until the oil is seen bubbling along the sides of the pan. During this time, add in the basmati rice and fry it for some time. Frying the rice in oil enhances the flavor and lengthens the grains.

Once done frying, adding water (1 cup basmati rice: 1.5 cup of water) to the pan. Let it come to a boil, add required amount of salt (note: salt already added in paneer marination) and close the lid of the pressure cooker.

Cook for 3 whistles. Once the pressure is out, open and serve the hot and tasty paneer Pulao with onion/carrot/cucumber raitha.

**Please Note:

You can add one teaspoon of lemon juice with the water to your rice, so you get clump-less and more fluffy rice easy to serve.

You can add fried cashews to your Pulao before serving to make it tastier.

You should add coriander sprigs in the marination process.

During marination, I’ve added some red chilli powder mixed with coriander which was available at home and some Kashmiri chilli powder. You can do so or add only red chilli powder.

TIPS:

I usually place paneer in water and store it in the refrigerator for 2-3 days as it remains soft and fresh.

© 2016-2019 preethapages.blogspot.com All Rights Reserved.

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POTATO MASALA ROAST RECIPE - Video

POTATO MASALA roast recipe

Preparation time: 10 mns

Cook Time: 20 mns

Total Time: 30mns 

INGREDIENTS

For Boiling Potatoes

·         Required water

·         2 medium sized potatoes

·         Little salt

For dry masalas powder

·         1teaspoon of fennel seeds

·         2 teaspoon of chana dal

·         2 teaspoon of urad dal

·         10 pepper corns

·         2 teaspoon of coriander seeds

Other Ingredients

·         2 tablespoon oil

·         5pods of garlic, finely chopped

·         3 green chilli cut into small pieces

·         1 large onion, finely chopped

·         2 springs curry leaves, finely chopped

·         4 springs coriander leaves, finely chopped

Spices required

·         3/4 teaspoon turmeric powder

·         2 teaspoon chilli powder

·         1 teaspoon coriander powder

·         ½ teaspoon garam masala powder

·         a pinch of asafetida

·         salt as required

·         ½ teaspoon amchur powder- optional

INSTRUCTIONS

1.      Boil the potatoes in a pressure cooker with water and salt for 3 whistles. Peel them and cut them into cubes. Set aside.

2.      Let’s prepare the masala powder: Dry roast fennel seeds (jeera), chana dal, urad dal, black peppercorns and coriander seeds. Grind them into a fine powder and keep them aside.

3.      Heat oil in a pan and add in the crushed garlic and sliced green chilies. Saute for a minute until the raw smell is off.

4.      Now add in the onions and fry them till they are caramelized. Once the onions start to change brown, add in the spices one by one: turmeric powder, red chilli powder, coriander powder, asafetida – a pinch, garam masalas powder, salt- as required (remember we have already added some salt to the boiled potatoes) and amchur powder, which gives a slight sour taste to the dish and is optional.

5.      Once they are sauteed well, adding in the boiled, peeled and cubed potatoes.

6.      After little sautéing, add in the dry masala powder. Give them a mix and keep the lid closed for about 5-10 minutes under your supervision so that it doesn’t get burnt.

7.       

Once done, open the lid, add in the finely chopped coriander leaves and switch off the flame. Your potato masalas roast is ready now to be served hot with rice or roti.

© 2016-2019 preethapages.blogspot.com All Rights Reserved.

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