• 1 cup basmati rice
• 2 tablespoons ghee
• 1 bay leaf
• 1 cinnamon stick
• 3-4 green cardamom pods
• 2-3 cloves
• 1 medium-sized onion, thinly sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 slit green chilli
• Salt to taste
• 200 grams paneer (Indian cottage cheese), cut into cubes
• 1/2 cup green peas
• 2 cups water
• 2 tablespoons chopped coriander leaves
Step-1: Basmati rice should be carefully washed before soaking for 30 minutes.
Step-2 : In a large saucepan set over medium heat, melt the ghee. Sauté for 1-2 minutes after adding the bay leaf, cinnamon stick, cardamom pods, and cloves.
Step-3 : Sauté the thinly sliced onion after adding it until it turns transparent
Step-4 : Salt, slit green chili, ginger and garlic pastes should all be added to the pan. Stir thoroughly, then add the remaining 2-3 minutes of sautéing.
Step-5: Green peas and paneer cubes should be added to the pan and cooked for two to three minutes.
Step-6 : Once the rice has been drained, add it to the pan. Stir thoroughly to evenly distribute the masala over the rice.
Step-7: Mix well after adding 2 cups of water to the pan. After bringing the mixture to a boil, turn down the heat and place a tight-fitting lid on the pan.
Step-8: Cook the pulao for 15 to 20 minutes on low heat, or until the water has been absorbed and the rice is done.
Serve hot and garnish with chopped coriander leaves.