Paneer pulao

Ingredients:

Paneer - 200 gms
Basmati rice - 1 1/2 cups
Onion - 3 medium sized
Tomatoes - 2 medium sized
Oil + ghee mixture - 3 tbsps
Peas (boiled) - 100 gms (optional)

Whole masala:

Cinnamon - 2 small sticks, cardamom - 3 nos, bay leaf - 1 no, cloves - 4 nos, fennel seeds - 1 tsp


To grind:

Garlic - 5 - 6 pods
Ginger - 1 inch piece
Coriander leaves - 2 tbsp
Coconut (grated) - 2 tbsp
Green chillies - 3 nos
Onion - 1/2 no.
Garam masala - 1 tsp

Method:

Grind all ingredients under "To Grind" into a fine paste.
Soak basmati rice in water for 10 mins and cook in 3 cups of water and 1tbsp oil. Add salt as per taste.
In a deep pan, pour the ghee oil mixture, when the mixture turns hot add all items under "whole masala".
Slice the onions and add them once the spices splutter. Saute until onion is cooked.
Add the masala paste and saute till the raw smell leaves and the masala blends well with the onions.
Chop tomatoes into small pieces and add it. Close the lid and wait until tomatoes gets cooked.
Once done, add paneer, peas and salt to taste. Saute for few mins.
Pour 1/2 cup of water and close the lid and let it cook on medium flame for 10 mins.
Switch off the stove when a thick gravy consistency is achieved.
Spread the rice in a large vessel and let it cool completely.
Add the gravy to the rice and mix well. Place the vessel on the stove and put it on low flame for 10 mins and stir it occasionally so that the rice does not get burnt.
Turn off stove after 1o mins, garnish with coriander leaves.
Serve hot with raita.