Palak Paneer Pulao is a delicious as well as nutritious Pulao or Rice dish made using Spinach (Palak) and Paneer (Cottage Cheese). It is made rich using Cashew nuts which are fried in desi ghee (clarified butter) or butter along with Paneer pieces and added to the dish while cooking. It is a very easy recipe and quick to make. You can make it for your weekend party or get together. You will need some blanched Spinach, Paneer, Pulao or Biryani rice and some home spices and you are good to go! Do try this recipe today.
पढ़े: पालक पनीर पुलाव रेसिपी हिंदी में
पढ़े: पालक पनीर पुलाव रेसिपी हिंदी में
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INGREDIENTS:
1/4 Cup Blanched Spinach
1 Chopped Green Chilli
1/2 Inch Ginger
8 Black Pepper Corn
1 Tbsp Clarified Butter (Ghee)
3 Tsp Oil
50 gm Cubed Paneer (Cottage Cheese)
8-10 Cashew Nuts Cut in to half
1/4 Tsp Cumin Seeds (Jeera)
1 Bay Leaf (Tej Patta) broken with hands
2-3 small pieces Cinnamon
1 medium sized Onion finely chopped
Salt to taste
1/8 Cup Water
2 Cups Boiled Rice
1/4 Cup Boiled Sweet Corn (optional)
SERVES: 2 people
PREPARATION TIME: 10 Min
COOKING TIME: 15 Min
TOTAL TIME: 25 Min
* 1 CUP = 237 ML
METHOD:
1. Grind Blanched Spinach, Green Chilli, Ginger and Black Pepper Corn in mixer grinder to fine paste. Keep aside.
2. Shallow fry Paneer and Cashewnuts to light golden using 1/2 Tbsp Clarified Butter (Ghee) and 1 Tsp Oil in a Pan on medium flame.
3. Take out Paneer and Cashew nuts in bowl and keep aside.
4. Now add 1/2 Clarified Butter and 2 Tsp Oil in same Pan.
5. Add Cumin Seeds (Jeera), Bay Leaf, Cinnamon and mix.
6. Add finely chopped Onion and cook till light golden for about 2-3 min.
7. Add prepared spinach paste and mix well.
8. Add salt to taste.
9. Add Water and cook till it comes to boil.
10. Add prepared Paneer and Cashew nuts and mix.
11. Add Boiled Rice and mix gently so as to avoid breaking the rice.
12. Add Boiled Sweet Corn and mix.
13. Cover Palak Paneer Pulao and allow it to steam on low flame for 5-7 min.
14. Palak Paneer Pulao is ready. Mix it gently and serve hot!
TIPS:
1. You can increase or decrease chilli as per your taste while making spinach paste.
2. Instead of Clarified butter (ghee) you can also use Butter.
3. I had taken 1/2 Cup Raw Rice and cooked with lots of water, salt and little oil and once it was 90 per cent cooked I have strained the water and allowed rice to cool down.
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