PALAK PANEER PULAO/PALAK PANEER PULAO IN TOMATO PUREE
Rice-based dishes are a staple in our country. This is the most consumed grain which is cooked with countless variations. The rice-based dishes are enjoyed from breakfast to the main course and from appetizer to delectable desserts. A variety of rice pulao and biryani delicacies with all sort of stuff wether vegetables or meats are prepared and relished joyfully. The rice-based dishes are so humble to make a great combination with dals, shorbas, curries and curd based side dishes
I too make different variations with rice. Vegetable pulao is my first choice. With the arrival of winter, we get the freshest and juiciest spinach or palak. We should take advantage of these healthy greens and should make a part of our daily diet. This palak-paneer pulao includes tomato puree. In this way, the different flavours hit your taste buds in layers. Nuts add the crunch and earthiness. Tomato puree adds a little tang and greens make you feel happy for its health benefits. Above all, the paneer which is everyone’s favourite is the main hero of this pulao. Hope this pulao with its rainbow hues will be in your favourite list very soon like mine
Prep time – 20 min
Cook time – 20 min
Course – Main
Cuisine – Delhi, Punjab
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Basmati rice – 1 cup/150 gms(washed and soaked for 20 minutes)
• Spinach/palak(washed and chopped finely) – 250 gms
• Paneer/Cottage cheese – 200 gms(cubed)
• Water – 1 and 1/2 cups(the same cup with which rice was measured)
• Homemade tomato puree with 2 big tomatoes
• Ghee/Oil
• Salt – 2 tap/to taste
• Red chilly powder – 1 tsp
• Whole jeera/cumin – 2 tsp
• Jeera powder/cumin powder – 1 tsp
• Black pepper powder – 1 tsp
• Assorted nuts(peanuts, cashew, raisins) – 2 tbsp
STEP BY STEP
1- Firstly add ghee to a pan or vessel and put in flame at low flame. Add nuts and fry them until golden brown. When done, take them out for later use
2- Add jeera/cumin seeds, when they crackle, add washed palak. Saute for 2-3 minutes (avoid overcooking spinach)
3- Next, add soaked rice and roast (bhunow) for a few minutes. Add tomato puree at this stage
4- Add salt, all the powdered spices, paneer cubes and water. Allow the first boil at high flame. Now cover the pan and cook the rice at low flame. Check the rice if all the water is dried, switch off the flame. (Don’t stir the rice otherwise the rice grain will break down)
5- Let it at rest for 7-8 minutes and serve this yummy and colourful palak-paneer pulao with your meal 🍴🍱
TIPS AND NOTES
1- Strain the homemade tomato puree to get rid the skin
2- I always cook rice dishes in an open vessel by slow-cooking technique. This makes the rice pulao very fluffy and ‘khila-khila’
3- You can cook this pulao in the pressure cooker also with lesser water and time. In the pressure cooker, the rice dish takes 3 minutes to cook at high pressure
4- Feel free to add onion and ginger-garlic while cooking palak
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