“A quick recipe, when time is short.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and soak basmati rice for an hour.
  2. Thaw the peas if you are using the frozen variety.
  3. In a pan use 1 tsp ghee and 1/2 tsp oil and fry the garlic, ginger, chilli, cinnamon, cardamon, cloves and coconut.
  4. When the garlic turn lightly brown and smell starts coming. take them off the fire and grind them along with the coriander, use water if required.
  5. Make a thick and fine paste.
  6. In a pan, add the remaining oil and 1 tsp ghee.
  7. Add the cumin seed and wait till they crackle.
  8. Add the onion and fry it, till it turns lightly brown.
  9. Add the prepared paste.
  10. Add the paneer, and peas, and salt.
  11. Add the rice, and 1/2 cup or less water depending on the water content in the paste.
  12. cook in a covered pan till the water dries up or, cook in a automatic rice cooker.
  13. Serve hot with raitha.

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