Paneer Edamame Pulao

Ingredients:

• 1 tablespoon ghee or olive oil
• 1 teaspoon cumin seeds
• 1 medium onion, diced
• 1 teaspoon minced ginger
• 2 cups cubed paneer (fresh or store-bought)
• 2 cups frozen shelled edamame
• 2 cups basmati rice, rinsed
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Chopped fresh coriander leaves, for garnish (optional)
  

Method:

1. Prep the Rice: Rinse the basmati rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well and set aside.
2. Sauté the Aromatics: Heat the ghee or oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Once fragrant, add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the ginger and cook for another minute.
3. Add the Paneer & Edamame: Add the cubed paneer and frozen edamame to the pan. Stir-fry for 2-3 minutes.
4. Spice it Up: Sprinkle the turmeric powder, garam masala powder, and salt over the pan contents. Stir well to coat everything evenly.
5. Simmer & Steam: Add the rinsed basmati rice and stir to combine with the spices and vegetables. Pour in the water and bring to a boil. Reduce heat to low, cover the pot tightly with a lid, and simmer for 15-17 minutes, or until the rice is cooked and all the water has been absorbed.
6. Fluff & Garnish: Remove the pot from the heat and let it sit covered for an additional 5 minutes. This allows the rice to steam and finish cooking. Fluff the rice gently with a fork and garnish with chopped fresh coriander leaves (optional) before serving.