Kaju Paneer Pulao: A Delicious Sunday Evening Party Delight #Recipe

Sunday nights call for a special supper that brings loved ones together while tantalising their taste senses. Kaju Paneer Pulao is an excellent alternative for a tasty and fragrant meal to boost your Sunday evening gathering. This delicious rice dish mixes the richness of cashews with the softness of paneer (Indian cottage cheese) and aromatic spices that will leave your guests wanting more. We'll walk you through the preparation and cooking time of Kaju Paneer Pulao in this post, assuring a wonderful culinary experience for your Sunday evening celebration.

Preparation Time:
The preparation time for Kaju Paneer Pulao is approximately 15 minutes.

Cooking Time:
The cooking time for Kaju Paneer Pulao is approximately 25-30 minutes.

Ingredients

1 cup basmati rice
1 cup paneer, cubed
1/2 cup cashews (kaju)
1 large onion, thinly sliced
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
2-3 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1 bay leaf
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons ghee (clarified butter) or oil
Fresh coriander leaves for garnish

Method

Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a large pot, add water and bring it to a boil.
- Add the rinsed rice to the boiling water and cook until it is 70-80% done.
- Drain the rice using a colander and set it aside.

Prepare the Kaju Paneer Pulao:
- Heat ghee or oil in a large skillet or pan over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until aromatic.
- Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the cubed paneer and cashews to the skillet. Sauté for a few minutes until the paneer turns slightly golden.
- Add the turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the paneer and cashews with the spices.
- Gently add the partially cooked rice to the skillet. Mix everything together, ensuring the rice is coated with the spices and evenly distributed.
- Cover the skillet with a tight-fitting lid and cook on low heat for about 10-15 minutes, allowing the flavors to meld and the rice to fully cook.
- Once the rice is cooked and aromatic, remove the skillet from heat.

Garnish and Serve:
- Fluff the Kaju Paneer Pulao gently with a fork.
- Garnish with fresh coriander leaves.
- Serve the pulao hot as a main dish or as part of a grand Sunday evening party feast.