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.

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.

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