Palak Paneer Pulao
Palak paneer pulao is a simple, aromatic, flavor packed meal or a great side that is perfect to serve for any occasion.
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Servings: 4 to 6 people
Ingredients
- 1½ cups Rice
- 4 tbsp Oil
- 1 tsp Cumin
- 2 inch piece Cinnamon
- 3 Cardamom
- 4-5 Cloves
- 2 Bayleaves
- 2 Star anise
- 1¼ cup Onions sliced
- 5 or 6 cloves Garlic
- 2 inch piece Ginger
- 2 to 6 Thai green chili
- 5 cups Spinach
- 2 cups Water
- 1¼ cup Paneer diced
- 1 cup Peas
- 1¾ tsp Salt
Instructions
- Wash and soak the rice for 15 minutes.
- Grind ginger, garlic, Thai chili to a smooth puree with 2-3 tablespoons water.
- Heat three tablespoons of oil and fry the cashews until golden brown set aside. To the same oil, add the spices and fry for 30 seconds.
- Add onions and saute for 4 minutes until onion begins to turn translucent. Add the ginger-garlic-green chile paste and sauté until nice aroma appears.
- Drain the rice and add it to the onion mixture and saute for 2 minutes.
- In the meantime, puree spinach with a cup of water.
- Add the spinach puree, rinse the blender with another cup of water and add it to the rice, followed by frozen peas and salt. Mix well, cover and cook for 7 minutes until 70% of the water is absorbed by the rice.
- In the meantime, pan-fry the paneer cubes with a tablespoon of oil.
- Add it to the rice, mix, cover, lower the flame and cook for 15 minutes. Switch off the flame and let it sit in its steam for another 10 minutes.
- Add the fried cashews, gently fluff with a fork.
- Transfer to a serving bowl, serve hot or warm with raita.
