Vegetable Paneer Pulao

My time as a student in USA was a learning experience as I was all by myself in a different country and trying to run a house with the limited funds available. The biggest dilemma that always hit us was cooking and what to prepare especially during chilly winters. I clearly remember my first winter in New Jersey and it was something I was definitely not prepared for. The idea of getting up from your futon and going to the kitchen to prepare food would always traumatize me and my room mates. We always used to look for excuse to avoid cooking. This actually made me come up with a recipe which would be rather quick and tasty for the weather. Also as students we had to make sure we were frugal with our resources and hence this dish was most popular. Back then I used potatoes and peas in the pulao that I made but over the years I have upgraded this dish by using "Paneer" (Cottage Cheese) :)

Pulao and Biryani are 2 different concepts which are both individualistically different. Both can be made either with Vegetables or Meat, its totally up to one's preference. Biryani is a layer of rice over the gravy prepared and includes many other ingredients like fried onions, fried potatoes, kewda water for essence, saffron water for color etc. On other hand pulao is very simple dish which can be prepared either in pressure cooker or cooked in open pot.

Let's have a look at the recipe:

Ingredients:

1 cup Basmati Rice

3 cups Water

1 medium sized sliced Onion

1/3 cup Peas, carrots

1/2 cup Paneer

1 tsp Turmeric

2 tbsp Red Chili Powder

1 tbsp Coriander Powder

1 tbsp Biryani Masala

3 tbsp Ghee

4 Peppercorns

1 Bay Leaf

1 inch Cinnamon stick

4 Cloves

1 tbsp Ginger Garlic Paste

Salt to taste

Chopped Coriander

Method:

Wash the rice and keep it in a strainer aside.

In a pressure cooker, add 2 tbsp of Ghee and add cloves, peppercorns, bay leaf and cinnamon stick.

Once the aroma is released from the whole spices, add sliced onions.

Cook until they are translucent.

Add ginger garlic paste and cook until the raw smell eliminates.

Add vegetables and mix the ingredients well.

Add turmeric, red chili, coriander and biryani powder and give it a good mix.

After 5 mins on low flame, add Paneer and mix it well.

Let the ingredients cook for 5 mins on low flame and then add strained rice.

Mix all well and then add 3 cups of water.

Add chopped coriander, salt and 1 tbsp ghee.

Let it all come to a boil and then cover the cooker and pressure cook it for 2-3 whistles.

Serve hot with Raita or Salad.