Dilli Matar Paneer Pulao

Ingredients

Method

1. 1

   Fry the Paneer

   Heat 1 tablespoon of ghee in a heavy-bottomed pot over medium heat. Fry the paneer cubes until they are uniformly golden-brown on all sides, which should take about 4-5 minutes. Remove and soak the fried cubes in a bowl of warm salted water to keep them soft and spongy.

2. 2

   Bloom the Spices

   In the same pot, add the remaining ghee. Once hot, add the black and green cardamom, cinnamon, cloves, and cumin seeds; they should sizzle and release a toasted aroma within 30 seconds. Do not let the cumin turn black or it will embitter the entire pulao.

3. 3

   Sauté Aromatics

   Add the sliced onions and sauté on medium-high heat until they turn a light translucent pink, not dark brown. Add the slit green chilies and sauté for another minute until the chilies become fragrant and slightly blistered.

4. 4

   Toss the Peas

   Add the fresh green peas to the pot. Stir-fry for 2 minutes on medium heat until the peas turn a vibrant bright green; if using frozen peas, ensure they are completely thawed and drained before adding.

5. 5

   Prepare the Rice

   Drain the soaked rice thoroughly and add it to the pot. Gently sauté the rice with the spices and peas for 2-3 minutes, ensuring every grain is coated in ghee without breaking the long grains. You will hear a slight crackling sound when the moisture evaporates.

6. 6

   Add Water and Seasoning

   Pour in the warm water, salt, and lemon juice. The lemon juice is crucial as it prevents the starch from sticking, keeping the grains separate. Bring the water to a rolling boil over high heat.

7. 7

   Initial Simmer

   Once boiling, reduce the heat to medium and cook uncovered until the water level drops to the level of the rice and small 'steam holes' appear on the surface. This usually takes 7-8 minutes depending on the pot's width.

8. 8

   Incorporate Paneer

   Drain the paneer cubes and gently place them on top of the rice along with the shahi jeera. Do not stir at this stage, as the rice is fragile and prone to breaking.

9. 9

   The Dum Process

   Cover the pot with a tight-fitting lid or seal with foil. Reduce heat to the absolute lowest setting and let it 'Dum' for 10-12 minutes. This slow steaming ensures the core of the grain is perfectly cooked through.

10. 10

    Resting Period

    Turn off the heat but do not open the lid. Let the pulao rest for at least 10 minutes; this allows the moisture to redistribute, making the rice fluffy and easy to fork without breaking.

11. 11

    Final Fluffing

    Open the lid and gently fluff the rice from the edges moving inward using a thin fork or a flat silicone spatula. Be careful not to mash the paneer or the peas during this process.