Vegetable and paneer pulao

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 250 g basmati rice, about 1.5 cups (about 360 ml), washed and soaked 20 minutes
• 150 g paneer, cubed
• 250 g mixed vegetables (carrot, beans, peas, capsicum), chopped
• 1 medium onion, sliced
• 1 tsp cumin seeds (jeera)
• 1 bay leaf
• 2 each cloves and cinnamon
• 2 tbsp ghee or oil
• 1.5 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat ghee in a heavy-based pan, add bay leaf, cloves, cinnamon and cumin seeds and let them sizzle briefly.
2. 2Step 2. Add onion and cook until soft, then add the mixed vegetables and sauté for 3–4 minutes.
3. 3Step 3. Add the drained rice and stir gently for 2 minutes to coat it in the spices.
4. 4Step 4. Add 450 ml water and salt, bring to the boil, then cover and simmer on low heat for 12–15 minutes until the rice is tender and water absorbed.
5. 5Step 5. Gently fold in the paneer cubes in the last 5 minutes so they warm through without breaking.
6. 6Step 6. Rest for 5 minutes, fluff with a fork and serve with plain curd (dahi / plain yoghurt) or a simple raita.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.