Paneer Mutter Pulao

Servings:4

cook time:15min

Stuffed makai palak parathas, used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. It is traditionally served with butter but can be served with pickle and curds too.

Ingredients

• For The Milk Rice

  • 1 1/4 cups rice (chawal) , soaked and drained
  • 1 cup milk
  • 1 tbsp ghee
  • 1 cardamom (elaichi)
  • 2 cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 1 bayleaf (tejpatta)
  • salt to taste

• For The Paneer Mutter Curry

  • 2 tsp oil
  • 1/2 cup finely chopped onions
  • 1 tsp garlic (lehsun) paste
  • 1 1/2 tsp green chilli paste
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/3 cup readymade tomato puree
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1/2 cup paneer (cottagte cheese) cubes
  • 1/4 cup boiled green peas
  • salt to taste
  • 2 tbsp fresh cream
  • 2 tbsp milk
  • 1/2 tsp of sugar
  • 2 tbsp finely chopped coriander (dhania)

• Other Ingredients

  • 1 tbsp ghee for greasing
  • 2 tbsp milk
  • 2 tbsp finely chopped coriander (dhania)

Directions

1. 1

   For the milk rice

   1. ¤ Heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
   2. ¤ Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally.
   3. ¤ Divide the rice into 3 equal portions and keep aside.
2. 2

   For the curry

   1. ¤ Heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes.
   2. ¤ Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
   3. ¤ Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
   4. ¤ Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally.
   5. ¤ Divide the curry into 2 equal portions and keep aside
3. 3

   How to proceed

   1. ¤ Grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon.
   2. ¤ Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it.
   3. ¤ Repeat the step 2 to make 1 more layer of curry and rice.
   4. ¤ Pour the milk evenly over it and sprinkle coriander over it.
   5. ¤ Cover with a microwave safe lid and microwave on high for 3 to 4 minutes.
   6. ¤ Serve hot.