Paneer Pulao ( Pressure Cooker )


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Paneer pulao, neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. Rajma curry. The paneer cubes do not break even if pressure cooked hence venture to make this dish without any fear.

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Whistles:  High 2
Soaking Time:  15 Minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

2 cups long grained rice (basmati)
1 tbsp oil
2 cups paneer (cottage cheese) , cut into 25 mm. (1”) cubes
1/4 cup chopped capsicum
2 tsp butter
3/4 cup sliced onions
1 1/2 tbsp finely chopped ginger (adrak)
1 1/2 tbsp finely chopped garlic (lehsun)
2 tsp green chilli paste
1/3 cup tomato puree
1 tsp garam masala
salt to taste
a pinch of sugar
1/2 cup fresh curds (dahi)

Method
  1. Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside.
  2. Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
  3. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes.
  4. Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  5. Add the curds, rice, paneer and 3½ cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
  6. Allow the steam to escape using automatic/ natural release method, (refer handy tip ) before opening the lid.
  7. Serve hot.

Handy tip:

  1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
  2. Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release.
RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook
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 Reviewed By
JayfoodieDecember 31, 2011


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Reviewed December 31, 2011by Jayfoodie

   


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