Experimenting with pulao recipes gets interesting and more creative, especially when the delectable taste of paneer butter masala is involved with it. Don’t get confused with the name, as the dish itself hold a unique identity. The dish is something to love, as it is enriched with lot of herbs, spices, butter, paneer and tantalizing effect of Basmati rice. The fragrance itself is overwhelming, post-cooking as the grains elongate in length.
To prepare the dish, first cook Basmati Rice with 1 tsp oil. Gently spread each grain with a fork. On the other hand, sauté paneer with 1/2 tbsp butter till golden brown. Grind 1 large onion, 2 green chillies, 1/4 cup cilantro leaves, 1 tsp cumin seeds, 1″ inch ginger, 1 tsp coriander seeds, 1/8 tsp fenugreek seeds and 1/8 tsp black peppercorns. Chop and puree two tomatoes separately.
Heat 2 tbsp butter in a kadai, add cloves and bay leaf and sauté it for two minutes. Now add tomato puree and grind masala till it thickens and leaves out melted butter. Add peas, capsicum and sauté for another 10 minutes. Then, add salt, haldi, red chilli powder and garam masala with ¼ cup water. Cook for more 5 to 7 minutes. Finally, add cooked rice and sauté it with paneer butter masala. Garnish it with dhania patta and serve hot.
The nutrients embedded in the grains impart rich aroma and unique taste. Post-cooking the grain tends to elongate much better, ensuring a firmer and more separate grain. The Long Grain Parboiled Rice is best for people who desire fluffy and completely separated cooked rice. This particular rice is excellent for side dishes that are made with vegetables.
To prepare the dish, first cook Basmati Rice with 1 tsp oil. Gently spread each grain with a fork. On the other hand, sauté paneer with 1/2 tbsp butter till golden brown. Grind 1 large onion, 2 green chillies, 1/4 cup cilantro leaves, 1 tsp cumin seeds, 1″ inch ginger, 1 tsp coriander seeds, 1/8 tsp fenugreek seeds and 1/8 tsp black peppercorns. Chop and puree two tomatoes separately.
Heat 2 tbsp butter in a kadai, add cloves and bay leaf and sauté it for two minutes. Now add tomato puree and grind masala till it thickens and leaves out melted butter. Add peas, capsicum and sauté for another 10 minutes. Then, add salt, haldi, red chilli powder and garam masala with ¼ cup water. Cook for more 5 to 7 minutes. Finally, add cooked rice and sauté it with paneer butter masala. Garnish it with dhania patta and serve hot.
The nutrients embedded in the grains impart rich aroma and unique taste. Post-cooking the grain tends to elongate much better, ensuring a firmer and more separate grain. The Long Grain Parboiled Rice is best for people who desire fluffy and completely separated cooked rice. This particular rice is excellent for side dishes that are made with vegetables.
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