Spicy Basmati Rice Pilaf with Veggies and Paneer

A delightful and light spicy pilaf made with fragrant basmati rice, green peas, paneer, mushrooms, soy chunks, and corn. This colorful dish is a perfect balance of flavors and a great choice for a satisfying meal.

Medium 40 min 450 cal
Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes. 2. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. 3. Add chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and green chilies. 4. Add the soy chunks, mushrooms, green peas, and corn. Cook for 3-4 minutes, stirring occasionally. 5. Drain the soaked rice and add it to the pan. Gently mix to combine with the vegetables. 6. Pour in 2 cups of water and add salt and garam masala. Bring to a boil. 7. Once boiling, reduce heat to low, cover the pan, and cook for 15-20 minutes or until the rice is fluffy and water is absorbed. 8. Fluff the rice with a fork and fold in the paneer cubes. 9. Garnish with fresh coriander before serving.

Ingredients

1/2 cup basmati rice 1/4 cup green peas (matar) 1/4 cup paneer, cubed 1/4 cup mushrooms, sliced 1/4 cup soy chunks (soaked and drained) 1/4 cup corn 1 small onion, finely chopped 1 teaspoon ginger-garlic paste 1-2 green chilies, slit 1/2 teaspoon cumin seeds 1/2 teaspoon garam masala 1 tablespoon oil or ghee Salt to taste 2 cups water Fresh coriander for garnish

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