Name: Paneer Tawa Pulao recipe by sweta biswal at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 1/2 cups cooked Jeera rice; 100 gm paneer or cottage cheese (cut into small cubes ); 1/3 cup green peas; 1/4 cup chopped carrots; 1/2 of an onion (chopped into small pieces); 1/2 tsp finely chopped garlic; 1 inch long cinnamon; 2-3 cloves; 1 green cardamom; 1 bay leaf; 1 red chilli whole ( less spicy ); A pinch of garam masala; 1 tsp ghee; 1 tsp butter; Salt to taste; cilantro for garnishing

ABOUT Paneer Tawa Pulao RECIPE

Tawa Pulao is super easy to make and is very filling. Adding veggies, eggs, paneer, beans or even chicken boosts the overall nutritional profile of the dish. Plus it enhances the taste of the dish

Ingredients Serving: 1

1 1/2 cups cooked Jeera rice
100 gm paneer or cottage cheese (cut into small cubes )
1/3 cup green peas
1/4 cup chopped carrots
1/2 of an onion (chopped into small pieces)
1/2 tsp finely chopped garlic
1 inch long cinnamon
2-3 cloves
1 green cardamom
1 bay leaf
1 red chilli whole ( less spicy )
A pinch of garam masala
1 tsp ghee
1 tsp butter
Salt to taste
cilantro for garnishing

Instructions

Put the paneer cubes into a bowl of warm water to which you have added sufficient salt. Let it soak for 5-6 mins.
Heat the ghee in a skillet. Add the paneer cubes (drained on a kitchen towel) and fry on low heat to a golden brown. Remove and keep aside.
Add the whole spices and fry till fragrant. Now add the garlic and fry to a light brown.
The onions go in next. They need to be fried till translucent .
Put in the veggies, sprinkle a bit of salt and turn up the flame a bit. Sprinkle water at regular intervals and let the veggie cook in the steam and brown up a bit at the same time.
The rice goes in at last along with the paneer cubes.
Season with salt and garam masala. Turn up the flame as you toss the ingredients to distribute the flavour evenly.
Garnish with chopped cilantro and remove from the flame.
Serve warm/hot with some salad or even pickle.

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