Ingredients

• Basmati rice: 1 cup (soaked for 30 minutes)
• Paneer cubes: ½ cup
• Mixed vegetables (carrot, peas, beans): ½ cup (optional)
• Onion: 1 medium, sliced
• Green chilies: 1-2, slit
• Ginger-garlic paste: 1 teaspoon
• Whole spices: 1 bay leaf, 4-5 cloves, 2-3 green cardamoms, 1 small cinnamon stick
• Cumin seeds: 1 teaspoon
• Ghee or oil: 2 tablespoons
• Water: 2 cups
• Salt: to taste
• Fresh coriander leaves: 2 tablespoons, chopped
• Garam masala: ½ teaspoon
• Cashews (optional): 8-10

Preparation

1. Heat ghee or oil in a deep pan or pressure cooker. Add whole spices and cumin seeds. Sauté until aromatic.
2. Add sliced onion and green chilies. Cook until onions turn golden.
3. Stir in ginger-garlic paste and sauté until raw smell disappears.
4. Add mixed vegetables (if using) and paneer cubes. Cook for 2-3 minutes.
5. Add soaked and drained rice, garam masala, and salt. Mix gently to coat the rice with spices.
6. Pour 2 cups of water. Stir once and bring to a boil.
7. Cover and cook on low heat for 15-20 minutes, or until the rice is fully cooked and water is absorbed. If using a pressure cooker, cook for 1 whistle on medium heat.
8. Turn off the heat and let it rest for 5 minutes.
9. Fluff the pulao gently with a fork. Garnish with fresh coriander leaves and roasted cashews (if using).
10. Serving size: Makes 2-3 servings

Notes

• Use fresh, soft paneer for the best texture. You can lightly fry the paneer cubes before adding them to the pulao for a firmer texture.
• Adjust the spice level according to your preference.
• Serve with raita, pickle, or a light curry for a wholesome meal.