INGREDIENTS:
Basmathi Rice - 1 cup
Paneer cubes - 15
Carrot, beans, capsicum, peas - 2 cup (mixed)
Onion - 2
Tomato - 2
Crushed Ginger garlic - 2 tsp
Sambar powder - 1 tsp
Cloves - 3
Cinnamon - 2
Cardamom - 2
Fennel/ Sombu - 1 tsp
Jathipathri/Mace - 1
Bay leaf/ brinji leaf - 1
Star anise - 1
Oil - 5 to 6 tsp
Ghee - 2 tsp
Curry leaves - a leaflet
Coriander leaves - 1 hand ful
Lemon - 1/2 piece
Salt
METHOD:
1.Take a pan, add little oil and roast Basmathi rice till it becomes little hot and let it cool for. Soak the rice in water.
2. In a pressure cooker/pan, add oil, cloves, cinnamon, cardamom, fennel, jathipathri, star anise and bay leaf one by one and saute well till nice aroma comes out.
3. Add onion and fry till transparent, crushed ginger garlic and curry leaves. Saute till the raw smell of the ginger garlic goes off.
4. Add vegetables and finely chopped tomato and little salt. Salt is added to fasten the cooking.
5. Saute until the vegetables are half cooked, add sambar powder. Stir well.
6. Add the required salt for the whole dish and add 1 1/2 cup of water and allow to boil.
7. Add the soaked rice and mix well. Wait until the rice is half cooked.
8. Add coriander leaves, lemon juice and ghee. Mix well and close the lid and cook up to 2 whistles on high flame and 5 minutes in low flame and switch off. Allow the pressure to reduce.
9. In a flat pan or dosa tawa, add a little ghee and shallow fry the paneer cubes until light brown on all sides by turning it using a small spoon or ladle. Do not over cook paneer, it might turn hard.
10. After the pressure reduces, open the cooker and stir slowly. Add the paneer cubes and close the lid of the pressure cooker and allow it to blend for 5 minutes.
11. Spicy and tasty Paneer vegetable pulav is ready.
12 Serve it along with Onion raitha or tomato sauce.
Note
Instead of Sambar powder, chopped green chillies and coriander powder can be added. The Pulav will look white in colour.
Paneer cubes - 15
Carrot, beans, capsicum, peas - 2 cup (mixed)
Onion - 2
Tomato - 2
Crushed Ginger garlic - 2 tsp
Sambar powder - 1 tsp
Cloves - 3
Cinnamon - 2
Cardamom - 2
Fennel/ Sombu - 1 tsp
Jathipathri/Mace - 1
Bay leaf/ brinji leaf - 1
Star anise - 1
Oil - 5 to 6 tsp
Ghee - 2 tsp
Curry leaves - a leaflet
Coriander leaves - 1 hand ful
Lemon - 1/2 piece
Salt
METHOD:
1.Take a pan, add little oil and roast Basmathi rice till it becomes little hot and let it cool for. Soak the rice in water.
2. In a pressure cooker/pan, add oil, cloves, cinnamon, cardamom, fennel, jathipathri, star anise and bay leaf one by one and saute well till nice aroma comes out.
3. Add onion and fry till transparent, crushed ginger garlic and curry leaves. Saute till the raw smell of the ginger garlic goes off.
4. Add vegetables and finely chopped tomato and little salt. Salt is added to fasten the cooking.
5. Saute until the vegetables are half cooked, add sambar powder. Stir well.
6. Add the required salt for the whole dish and add 1 1/2 cup of water and allow to boil.
7. Add the soaked rice and mix well. Wait until the rice is half cooked.
8. Add coriander leaves, lemon juice and ghee. Mix well and close the lid and cook up to 2 whistles on high flame and 5 minutes in low flame and switch off. Allow the pressure to reduce.
9. In a flat pan or dosa tawa, add a little ghee and shallow fry the paneer cubes until light brown on all sides by turning it using a small spoon or ladle. Do not over cook paneer, it might turn hard.
10. After the pressure reduces, open the cooker and stir slowly. Add the paneer cubes and close the lid of the pressure cooker and allow it to blend for 5 minutes.
11. Spicy and tasty Paneer vegetable pulav is ready.
12 Serve it along with Onion raitha or tomato sauce.
Note
Instead of Sambar powder, chopped green chillies and coriander powder can be added. The Pulav will look white in colour.
2 whistles in high flame & one whistle in low flam...is it ok?...because , already we r half cooking the rice,...?
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