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Matar Paneer Pulao

Matar Paneer Pulao

Shweta Arora
Matar Paneer Pulao is an easy, flavorful, protein packed, one-pot rice dish. Its make a great comforting meal or lunchbox option that can be made on stove top or Instant Pot. Serve it with some cool cucumber raita for that complete meal. 
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main, Main Course
Cuisine Indian
Servings 4

Equipment

Ingredients
  

  • 1 cup basmati rice
  • 1 cup paneer cubes approx 200 gms or 7oz
  • 1 cup green peas
  • 2 tablespoon ghee or oil
  • 1 medium yellow onion sliced
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • ½ cup tomato puree store bought or homemade
  • 1 tablespoon Lemon juice adjust to taste
  • 2 tablespoon cilantro leaves chopped
  • 1½ teaspoon Salt adjust to taste

Whole spices

  • 1 bay leaf
  • 4 cloves
  • 1 nutmeg shell
  • 1 teaspoon cumin seeds
  • 1 small piece of cinnamon

Spices

  • ¼ teaspoon turmeric
  • ¼ teaspoon garan masala add ½ if you prefer more heat.
  • ½-1 teaspoon Kashmiri red chilli powder or to taste adjust to taste
  • 1 tablespoon coriander powder

Instructions
 

Prep Work:

  • If you are using frozen paneer, soak it in warm water for 30 mins or until its completely soft. Drain and cut in cubes. Keep the cubes in warm water until ready to use to prevent them from drying.
  • Wash your rice until water runs clear and soak them in 2-3 cups of water till you prep rest of the ingredients or atleast for 10 mins.

Using Instant Pot:

  • Start Instant Pot on saute mode and to it add the whole spices (bay leaf, cloves, nutmeg shell, cumin seeds and cinnamon). Stir for a few seconds and add the onions, salt and fry till light brown.
  • Add ginger garlic, green chilli (optional) and saute till raw garlic smell disappears.
  • Stir in the spices(turmeric, red chilli powder, coriander and garam masala) followed by tomato puree and cook for a min or two.
  • Drain the water from the rice completely and add it along with green peas and 1 cup water, mix well. Deglaze if needed. Ensure nothing is sticking to the bottom of the pot.
  • Add in the paneer (water drained). Give it a quick gentle mix.
  • Close the Instant pot lid with vent sealing and cook on manual or pressure cook (high) for 6 mins. Once the cooking is complete, quick release after 5 mins.
  • Open the lid and fluff up the rice using a fork. Close the lid and let it rest for 5 mins. Open the lid, add lemon juice and fluff it up again. Be careful to not break the paneer (as much as possible). Finish off with some cilantro.
  • Serve warm with some cucumber raita. 

Using Pressure Cooker

  • Heat ghee in a pressure cooker and once hot add the whole spices.
  • Once they begin to sizzle add the sliced onions, salt and cook on medium-low flame until golden brown.
  • Then add the ginger garlic green chilli (optional) and cook until the raw garlic smell disappears.
  • Add all the spices and cook for few seconds followed by tomato puree. Cook for a min or two.
  • Drain the water from the rice completely and add it along with green peas mix well. Saute gently on low flame for a min so that the rice and peas are nicely coated with the oil and onion mixture.
  • Add 1.5 cups of water, salt, paneer (water drained) and close the lid.
  • Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.
  • Allow the steam to go away naturally.
  • Once the steam has escaped, open and fluff it with a fork.
  • Add lemon juice and fluff it up again. Be careful to not break the paneer (as much as possible). Finish off with some cilantro.
  • Serve warm with some cucumber raita. 

Using Stove top

  • Follow the exact same steps as mentioned above for cooking using pressure cooker. Just add more water i.e. 2 to 2.5 cups (varies based on quality of rice) of water for 1 cup of basmati rice. Cook on medium flame and get it to a boil. Then cover and cook on low flame till water is absorbed. Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork.
  • Add lemon juice and fluff it up again. Be careful to not break the paneer (as much as possible). Finish off with some cilantro.
  • Serve warm with some cucumber raita. 

Notes

  • To make it vegan, use tofu instead fo paneer. 
  • If you prefer crispy paneer, pan fry the paneer separately and add it later once the rice is cooked. 
  • I prefer using store bought tomato puree for this recipe, just its more concentrated and give a good flavor and color. You can replace it with homemade tomato puree of 2 tomatoes.
 
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