A healthy lunch with fresh methi leaves, fragrant spices and a dousing of paneer, your pulao just got an upgrade. You also save up on utensils by simply using one kadai for the whole recipe. Traditionally, pulaos use Basmati rice. Kolam rice is the perfect substitute for South Indians since it is locally grown.
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Heat ghee in a kadai and roast the paneer until golden brown. Set aside.
Using more ghee if necessary, cook the spices until fragrant.
Add onions and saute until golden.
Add chilli and ginger garlic paste. Saute until the raw smell disappears.
Add the methi leaves to this. It’ll shrivel when cooked.
Add turmeric and chilli powder and mix to combine.
Drain the rice and add to the kadai with the peas.
Pour water and season with salt.
Mix to combine and cook completely.DO NOT STIR. It’ll break the rice.
When ready, garnish with the paneer cubes.
Serve with lemon slices and raita.
Note: Chopping methi makes it bitter. Always use whole leaves. Also, soaking them in salt water for 15 minutes will remove the bitterness completely.