Paneer And Sweet Potato Pulao Recipe

About this recipe

A fragrant and mildly spiced pulao combining the creamy texture of paneer and the subtle sweetness of sweet potatoes, cooked with whole spices and short-grain seeraga samba rice for a comforting dinner.

Ingredients

• 500g Sweet Potato
• - Onion
• 200 g Paneer
• 250 ml Coconut Milk
• 100G Cashews
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 1 kg Rice
• 250 g Ghee
• - Bay Leaf
• 150 Gms Cloves
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt

Instructions

1. Step 1: Heat oil or ghee in the rice cooker on sauté mode (or equivalent) and lightly roast the cinnamon stick, bay leaf, cloves, and cardamom pods until aromatic.
2. Step 2: Add the sliced onions and sauté until golden brown. Then, stir in the ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
3. Step 3: Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and the oil starts to separate.
4. Step 4: Stir in the turmeric powder and garam masala. Add the sweet potato cubes and sauté for 2–3 minutes.
5. Step 5: Add the soaked and drained seeraga samba rice, gently mixing to coat the grains with the spice mixture.
6. Step 6: Pour in the coconut milk and add enough water to total 400 ml of liquid. Stir well and adjust the salt to taste.
7. Step 7: Switch the rice cooker to the 'Cook' mode (or equivalent). Close the lid and allow the pulao to cook. Once done, let it rest for 5 minutes before opening.
8. Step 8: Meanwhile, sauté the paneer cubes in a separate pan with a little oil until golden on the edges. Add them to the cooked pulao and gently fluff everything together.
9. Step 9: Garnish with fresh coriander leaves and roasted cashews. Serve hot with a side of raita or plain yogurt.