1cuptomato pulp or puree(you can use pureed fresh tomatos as well)
2tsp Red chilli powder(add less if you prefer less spicy)
3cupsdiluted coconut milk
Wash basmati rice in water gently a few times or until the water is clear and soak it for 15 minutes, drain and keep it aside.
In a Pressure pan, add oil, once heated, add in bay leaf, cinnamon stick, cardamom pods,cloves. Once the spices turn aromatic, add in the chopped green chillies and ginger garlic paste. Sauté for few minutes.
Next, 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 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 diluted coconut milk
Mix it the coconut milk into the rice mixture
Sprinkle 1 spoon of garam masala
Cover the pressure cooker and cook for 1 whistle in medium- high heat and keep in low flame and cook for 5 minutes and switch off the flame.
Once the pressure is released, allow the pulao to rest for 10 - 15 mins in the cooker.
After resting time, use a fork to 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, tomato cucumber raita.