MATAR PULAO SAHI PANEER WITH BOONDI RAITA

 

Time  : 45 mins
Cooking Time : 50 mins
Serves  : 2

Matar pulao 
INGREDIENTS
Gobind bhog rice   - 1 cup
Matar    -   1/2 cup
Chopped onion      -  1 medium
Ginger garlic paste - 1 tsp
Green cardamom     - 2
Black cardamom    -  1
Cloves     - 2
Whole black pepper - 3
Cinnamon stick - 1 inch
Bay leaf - 1
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Star anise - 1
Clarified butter / ghee    -   2 tbsp
Salt   -    to taste
Kewara water - 2 tbsp


METHOD
Heat clarified butter in a pan and deep fry the onion and take off.
Now again heat clarified butter / ghee in a pan add ginger garlic paste and saute for few mins
Add whole garam masala to crackle.
Now add matar and and saute for 4 - 5 mins. add coriander powder,turmeric ppowder and mix well
Add  rice and salt and two cup of water.
Once boiled,simmer the gas and cover it.
Add kewra water.

Garnish with fried onion and coriander leaves and serve hot.

Shahi paneer 

INGREDIENTS
Paneer  / cottage cheese cubes  - 250 gms
Onion            -   2 medium size onion paste
Melon seeds          -   1 tbsp
Poppy seeds          -    1 tbsp
Cashew nuts       - 1 tbsp
Tomato puree      -  1/2 cup
Red chilly powder  - 1/2 tsp
Green cardamom      -   5
Cinnamon    -  1 inch stick
Mace / javitri    -  1 piece
White pepper    -  1/4 tsp
Whole dried milk / mawa   -  1 tbsp
Cream      -   1 tbsp
Cumin seeds   -   1/4 tsp
Milk    -  1/4 tsp
Sugar   -  a pinch
Salt    -  to taste
Oil     -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp

METHOD
In a blender add poppy seeds,melon seeds,chopped tomato,cinnamon,cardamom,mace /javitri,cumin seeds,white pepper,cashew nuts  and one tbsp water to make a fine paste.
Heat oil in a pan and onion  paste and saute for 4 - 5 mins
Now add tomato and melon paste and saute till oil seperate from pan.
Add mawa /whole dried milk and saute for 2 - 3 mins now add fresh cream and m ix well.
Add milk little by little in a pan and cook in a medium flame to make a thick gravy
Add sugar,salt and cottage cheese /paneer cubes and mix well.
Garnish with cream and coriander leaves

                              

                              

                              

                              

                              

                              

 

Boondi raita 

INGREDIENTS

 Boondi - 1/2 bowl 

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add boondi and green chilly into it.

 Serve chilled boondi raita with biryani