Paneer Mushroom Pulao

Ingredients:
Paneer-200gm
Frozen Peas-1cup
Mushroom-200gm
Basmathi Rice-500gm
Green Chilly-10
Coriander Leaves-1/2cup(roughly chopped)
Fennel Seeds-1tsp+1tsp
Garlic-12pods
Ginger-a small piece
Turmeric powder-1/2tsp
Salt-to taste
Oil-4-5tbs
Ghee-5tbs
Onion-2
Cinnamon-a small piece
Clove-2-3


Procedure:
1. In a non stick pan, add 1tsp oil and add cubed paneer(1cm cubes) and saute on medium flame till golden on all sides.Keep it aside.
2. In the same pan add 1 tsp oil and saute mushrooms and green peas until done. Keep it aside.
3. Add remaining oil and saute finely chopped onions till golden.
4. Grind together garlic, green chillies, 1tsp fennel, ginger and coriander leaves into a coarse mixture without adding water.
5. Add this mixture to the onions and saute till oil separates.
6. Add the mushrooms and peas and salt for the vegetables. Stir for a minute.
7. Soak the basmathi rice for 20minutes, drain water and add it to the onion mixture.
8. Saute until rice starts sticking to the pan.
9. Add 4 1/2cups of water, turmeric powder and salt for the rice.
10. When it comes to boil, stir it once in a while until rice is 80%cooked.
11. Add ghee and paneer, mix well, cover the pan with foil and lid.
12. Cook for 3-4minutes on low flame.
13. Meanwhile, heat an iron tawa. Place the pan with pulao on the tawa, reduce flame to low and allow it to cook for 15minutes.
14. Switch off stove and let it sit for another 15 minutes before opening the lid.
15. Fluff with a fork and serve it hot with raitha.


Linking it to Radhika’s Let’s Cook-Rice