Ingredients:

Basmati Rice - 1 cup
Water - 1.5 cups
Paneer - 1/2 cup cubed
Peas - 1/4 cup
Onion - 1 chopped lengthwise
Ginger garlic paste - 1.5 tsp
Green Chillies - 2 chopped finely
Tomato -1 small sized (or) tomato puree - 3 tbsp
Curd - 3 tbsp
Garam masala powder - 1 tsp
Coriander leaves - 1 tsp chopped(optional)
Ghee - 2 tsp
Salt - to taste

To temper:

Bay leaf - a small piece
Cloves - 2
Oil - 1 tsp


Method:
Presoak basmati rice for 15-20mins; set aside.
Heat oil and ghee, add bayleaf, cloves, greenchillies and ginger garlic paste, fry for 2mins.
Add onion fry till golden brown.
Then add tomato, saute until mushy and raw smell leaves.
Now add peas, curd and garam masala fry for 2-3mins.
Then add rice, give a stir then saute for a minute.
Add water and required salt.
Pressure cook for 2-3 whistles.
Meanwhile toast paneer with little oil till golden brown.
Once pressure releases fluff the rice with fork then add the toasted panner immediately.
Stir once and keep closed until serving time.
Garnish with coriander leaves and serve hot.
The pulao pairs well with a spicy curry.

Recipe courtesy: Sharmis Passions