How to make Peas and Paneer Pulao/Pulav Recipe, Pulav Recipe in English

Peas and Paneer Pulao

You will need –

  • 2 cups basmati rice
  • 750 ml. milk
  • 1/3 cup curd or large lemon
  • 1-1/2 cup shelled peas
  • three 1 inch sticks of cinnamon
  • 6 cloves
  • 4 black cardamoms
  • 2 tsp. sugar
  • 1 tsp. black cumin seeds
  • 1 green chili
  • salt to taste
  • 2 tsp. corn flour
  • 3 tblsp. ghee
  • Paneer – Paneer (Cottage cheese is called as a Paneer) is a kind of cottage cheese used in different ways in Indian cookery in savoury and sweet preparations 1 litre of milk will give approx 175 gms of paneer.
  • Paneer is available in the market in some cities; but it is quite easy to make it at home.

How to make Paneer at Home


Bring the milk to a boil and add either curd (1/3 cup to 750 ml) or the juice of 1 lemon and stir. As soon as the milk curdles, remove. Place a colander or sieve on a vessel and spread a clean thick cloth on it. Pour the curdled milk on this cloth and gather all the corners of the cloth together. Allow most of the liquid to drain from the paneer. Add 2 tsp. cornflour and mash thoroughly with a fork or with hands. Flatten into a thick (1/2 inch) round on the cloth, fold all the sides of the cloth over the paneer and leave aside. After half an hour so, cut into 1 inch squares. Heat ghee or oil in a kadai and deep fry on low heat, to a golden brown colour. These fried paneer cubes can be used in a variety of savoury preparations. Here they are used in pulav.

Peas and Paneer Pulav


Wash and keep aside the rice for one hour; then cook it; adding 1- 1/2 cup water, for 1 cup rice. Add salt to taste while cooking. Remove the cooked rice in a plate to loosen the grain and cool it. Boil the shelled peas in water, adding a pinch of soda-bi-carb to the water. Heat the ghee, add black cumin seed, cardamoms, cinnamon, cloves, chili and the sugar. When sugar starts melting remove from the fire and add the cooked rice. Mix well. Put back on low heat and fry. Add the cooked peas and paneer cubes, and a little more ghee if the pulav looks too dry. Fry well and remove. Keep covered.

Leave a Reply