Paneer, peas and tomato rice

Paneer, peas and tomato rice

Paneer, peas and tomato rice


  1. Basmati rice  –  two cups
  2. Tomato puree  –  two cups
  3. Water  –  two cups
  4. Star anise  –  one
  5. Cloves  –  two
  6. Cinnamon – half-inch
  7. Sliced green chillis  –  four
  8. Salt  –  to taste
  9. Garam masala powder –  one-fourth tblsp
  10. Turmeric powder  –  pinch
  11. Coriander leaves  –  two tblsp
  12. Mint leaves  –  one tblsp
  13. Sliced onions  –  three-fourth cup
  14. Peas  –  half cup
  15. Paneer cubes  –  half cup
  16. Jeera seeds  –  half tsp
  17. Ginger garlic paste  –  one tblsp
  18. Oil  –  two tblsp
  19. Ghee / butter – two tblsp


In a bowl soak basmati rice in water for half hour and drain excess water. In a pan add oil, ghee, jeera seeds, cloves, star anise, cinnamon, green chillis, onions and ginger garlic paste. Fry until onions are translucent. Now add peas and panner. Fry until paneer edges are brown. Now add basmati rice and fry for  a minute. After that add water,  tomato puree, coriander leaves, mint leaves, salt, turmeric powder, garam masala powder. Cover it, cook until rice is soft. Serve with raitha.


Serves three to four


One hour.


One day


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