This is an aromatic mildly spiced pulav recipe, unlike a biryani which is fully packed with flavor and spices. The basmati rice, paneer and whole garam masalas used in this pulav lends a subtle flavor and aroma to this dish.This one pot recipe, makes a great lunch box meal and goes very well with a simple raita, dal or any north Indian curry.
- 1 1/2 cups basmati rice
- 1 onion sliced thinly
- 1/2 cup chopped mixed vegetables ( peas, potato, corn, beans and carrot)
- 1/2 cup or more paneer cubes
- 1 tbsp ginger garlic paste (optional)
- 1 tbsp chopped mint leaves
- 1 tbsp oil/ghee
- 2-3 cloves
- 2 cardamom
- 3-4 black peppercorns
- 1 small piece cinnamon
- 1/2 tsp jeera
- 1/4 tsp shah jeera
- 1 bay leaf
- 1/2 tsp red chilli powder or 2 green chillies slit
- 1/2 tsp garam masala
- salt as needed
- water as needed for cooking
Wash and soak basmati rice for about 20 minutes in water. In a pan, add ghee/oil and add the whole spices (cloves, cardamom, bay leaf, cinnamon, black pepper, jeera and shah jeera)
Add the sliced onions, ginger garlic paste and saute until the onions turn soft and translucent.
Add the chopped vegetables, little salt, chilli powder/green chillies, chopped mint leaves and saute for a couple of minutes. Then add the soaked rice to the vegetable mixture and mix well.
Add 2 1/2 cups of water, salt as needed, chopped paneer cubes, garam masala and mix well.
Let the water come to boil. Then simmer and cook covered in a low flame until the rice is cooked and all the water is absorbed. When done, fluff the rice carefully with fork and serve hot with raita or any curry.