Paneer peas green pulao

I started out intending to make biryani with soya nuggets, but after making the green masala realised I had run out of onions. Since I didn't fancy going out on a cold winter evening, I adapted the recipe and made this awesome paneer-peas green pulao instead. It was really lovely with a tomato raita!

Basmati rice - 2 cups
Fresh peas- 1 cup
Paneer- 150 gms

Cloves - 3

Black peppercorns - 6-7

Cardamom - 1

Bay leaf -2

Fresh corriander leaves - Around 1/2 cup

Rock salt- to taste
Desi ghee - 2 tbsp

Green chillies - 1

Ginger - 1/2 inch piece

Garlic - 3-4 cloves

Fennel seeds - 1 tsp
Salt - to taste

MethodWash the rice and soak it in water for half an hour. Drain the water after half an hour.

In a mixer, grind together Garlic ( 1/2 inch piece ), Ginger ( 3-4 cloves ), Green chillies ( 2 chopped ), and corriander leaves ( 1/2 cup ). Add little black salt to taste. Grind to a smooth paste( Add only 1 tbsp water if required )

Heat 2 tbsp ghee in a pan, and add the whole spices. Fry for 10 seconds and then add the ground paste and fry for another 30 seconds. Reduce the flame, add the peas, and stir for about a minute.

Add rice and water (2 parts water to every part rice), and cook uncovered (on low flame) till the rice is done. The rice should be fluffy and not sticky. So fluff it with a fork after its done.

Cut the paneer into small squares, and mix well with the pulao. Garnish with crumbled paneer, and serve hot with raita.