Vegetarian Paneer Pulao With Masala Cucumber Raita Recipe

About this recipe

A flavorful and nutritious gluten-free vegetarian dinner featuring aromatic paneer pulao paired with a cooling masala cucumber raita, perfect for an advanced cook looking to maintain a balanced diet.

Ingredients

• 200 g Green Peas
• 250 g Carrot
• 250g Green Chilli
• 500g Cucumber
• 200 g Paneer
• 100G Cashews
• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• Pcs Epi Yogurt Mango
• 1 kg Basmati Rice
• 500 g Ghee
• - Onion
• 250g Ginger
• 250g Garlic
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt
• 250g Coriander
• 50 g Cumin Powder
• - Chaat Masala

Instructions

1. Step 1: Heat 1 tablespoon of ghee in a rice cooker set to sauté mode. Add the cinnamon stick, cloves, bay leaf, and cumin seeds. Stir until aromatic.
2. Step 2: Add the sliced onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions are golden brown.
3. Step 3: Add the diced carrots, green peas, and cubed paneer. Stir for 2-3 minutes to combine the flavors.
4. Step 4: Drain the soaked rice and add it to the rice cooker. Stir gently to mix with the spices and vegetables.
5. Step 5: Add 400 ml of water and salt to taste. Close the rice cooker lid and cook the rice on the standard cooking mode until done.
6. Step 6: While the rice cooks, prepare the masala cucumber raita. In a mixing bowl, combine whisked yogurt, grated cucumber, roasted cumin powder, chaat masala, and a pinch of salt. Mix well.
7. Step 7: Once the rice is cooked, gently fluff it with a fork. Garnish with roasted cashews and chopped coriander leaves.
8. Step 8: Serve the paneer pulao warm with the masala cucumber raita on the side.