- Cooked Rice – 2 Cups (325gms)
- Chenna Or Crumbled Paneer – 1Cup (150gms)
- Frozen Green Peas – 1/4Cup (50gms)
- Green Chilies – 4
- Cumin Seeds – 3/4tsp
- Cinnamon – Small Piece
- Cloves – 2
- Cardamom – 1
- Salt – To Taste (1/4tsp + 1/8tsp)
- Chopped Coriander Leaves – 2Tbsps
- Oil – 1 1/2Tbsps
Squeeze water from chenna (Curdled Milk) and keep it aside. If using paneer crumble it and keep it aside.
Wash and finely chop green chilies. Spread rice using a fork and remove lumps.
Thaw frozen green peas. Wash and finely chop coriander leaves.
Heat a pan and add oil and heat oil. When oil is hot add cumin seeds, cinnamon, cloves and cardamom and fry till cumin seeds splutter. Then add chopped green chilies and fry stirring till they turn crisp. Then add crumbled paneer or chenna and green peas and mix well stir fry on high flame till all moisture evaporates. Then add chopped coriander leaves, rice and salt and mix all well. Cover the pan and cook on low flame for 2 minutes. Serve the prepared chenna matar pulao with boondi raita or any raita of choice.
Points To Observe:
Drain water from curdled milk and press and squeeze water. If using paneer crumble into big chunks and use.
One can use leftover rice to make this pulao. Just heat the rice in a microwave oven for few seconds or a minute and fluff it up using a fork so that grains would not get mush up. If using freshly cooked rice, spread rice in a plate to separate grains once rice is cooked. See that there are no lumps in the rice used.
Fry green chilies well in oil till they turn crisp so that they do not taste hot but releases flavor into the oil.
If wished fry some cashew nuts and raisins and add to the pulao to enhance the look and taste.