Tomato Paneer Pulao in coconut milk

Tomato paneer Pulao

I usually make a tomato paneer Pulao slightly different from the usual recipes. It brings a biriyani feel but not biriyani at all. It uses coconut milk to bring a rich taste and with very simple recipe but is something that will make you want to eat more.
I keep this for emergency guest visits or weekends when i need a one pot dish to finish the work and be out to be with people. Lets go to the recipe now.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: dinner ideas, onepot dinners, onepot recipes, party recipes, rice recipes, simple dinners, tomato pulao
Servings: 4

Ingredients

  • 10 tbsp Oil (use any neutral flavored oil)
  • 1 small bay leaf
  • 1 inch cinnamon stick
  • 2-3 no.s green cardamom pods
  • 3 Green chillies finely chopped
  • 3-4 garlic pods sliced
  • 2 medium sized Onions (chopped length wise)
  • 2-3 tsp Salt (to taste)
  • 1 cup tomato pulp or puree (you can use pureed fresh tomatos as well)
  • 1 tsp kashmiri Red chilli powder (add less if you prefer less spicy)
  • 2 tsp Garam Masala
  • 200 gms Paneer cubed
  • 1 and 3/4 cup Basmati rice
  • 2 and 1/4 cups diluted coconut milk
  • 2 cups water

Instructions

  • wash basmati rice in water and soak it for 10 mins and drain and keep it aside.
  • In a Pressure pan, add oil, once heated, add in bay leaf, cinnamon stick, cardamom pods. Once the spices turn aromatic, add in the chopped green chillies and garlic pods. Sauté for few minutes
  • Add in the chopped onions
  • Add a little salt to cook the onions faster.
  • Add pureed tomatoes 
  • Cover and cook for 5-7 minutes or until the tomatoes turn mushy and is soft and well combined with the onions and other masala 
  • Add Red chilli powder
  • add 1 spoon of Garam Masala, reserve another spoon for later
  • Add paneer cubes 
  • Mix in well cover and cook for 5 minutes till all the flavors infuse into paneer pieces
  • Check salt and add more if needed
  • cook the paneer in the tomato gravy in medium flame covered for 5 mins, until you see oil appears on top
  • Add in the washed, soaked, drained basmati Rice
  • Add the coconut milk and water
  • Mix it the coconut milk well into the rice mixture
  • Sprinkle 1 spoon of garam masala, add some ghee on top
  • Cover the pressure cooker and cook for 1 whistle in medium heat and switch off the flame
  • after you switch it off allow it to rest for 10 - 15 mins
  • After resting time, use a fork and gently fluff the pulao so it is mixed well
  • There your yummy tomato paneer pulao in coconut milk is ready to be served. Serve it hot eat it with onion cucumber raita.

Notes

This is quite a spicy tomato pulao, if you wish to make it less spicy reduce the number of green chillies by half
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