Instructions

1. In a heavy bottom pan heat oil over medium high heat. Add all the whole spices for tempering. Next add the sliced onion and saute for a couple of minutes or till it changes colour to a light golden brown before adding the ginger – garlic paste along with the tomatoes.
2. Keep stirring all the ingredients in the pan constantly and allow them to cook for another 3 to 4 minutes. Now we add the chopped mint and coriander leaves. Mix well and add the salt, turmeric powder, kashmiri chilli powder, pulao masala. Reduce the flame and stir for a short while. Ensure the masalas are properly cooked but they do not get burnt.
3. Next add the brown rice and saute for a bit so that the rice gets a little fried. Now add the diced paneer, curd and the peas. Stir and mix well before adding water. Add 2 cups of water to 1 cup of rice. Cover and cook for 10 to 15 minutes, till rice is done and the water is absorbed. Take off the lid stir once in-between to check if the rice is done. Sprinkle some green chillies from the top when rice is almost done.
4. Serve hot with some spicy pickle or chutney as well as with raita too!