One-Pot Paneer and Rajma Pulao Recipe for Paryushan by Chef Aruna Vijay

Looking for a unique and delicious dish to prepare during Paryushan, the holy annual event for the Jain community? Chef Aruna Vijay, a renowned chef and food influencer, offers a special recipe perfect for this occasion. During the eight days of Paryushan, many Jains avoid fruits and vegetables, focusing instead on legumes, pulses, and dairy. This One-Pot Paneer and Rajma Pulao is an ideal dish that aligns with these dietary restrictions, while still providing a flavorful and satisfying meal. Let's explore how to make this Paryushan special dish!

One-Pot Paryushan Paneer and Rajma Pulao Recipe

Ingredients:

• 1/2 tbsp Ghee
• 1 tsp Jeera (cumin seeds)
• 3/4 cup Boiled Rajma (kidney beans)
• 1/2 cup Paneer, cubed
• 1/4 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Pav Bhaji masala
• Salt, to taste
• 1/4 cup Whisked curd
• 1 cup Basmati rice, soaked
• 2 cups Water
• Kasuri methi (dried fenugreek leaves), for garnish

Method:

1. Heat Ghee:

Begin by heating ghee in a pan. Once hot, add cumin seeds (jeera) and allow them to splutter, releasing their aromatic flavor.

2. Cook Rajma and Paneer:

Add the boiled rajma and paneer cubes to the pan. Cook them for a few minutes, stirring occasionally to ensure they are well-coated with ghee and lightly browned.

3. Add Spices and Curd:

Mix in the turmeric powder, red chili powder, pav bhaji masala, and salt. Then, stir in the whisked curd until all the ingredients are well combined, creating a flavorful base for the pulao.

4. Incorporate Rice and Water:

Add the soaked basmati rice to the pan. Pour in 2 cups of water and stir everything together. Bring the mixture to a boil, allowing the flavors to meld together.

5. Cook the Rice:

Cover the pan and reduce the heat to low. Let the rice cook until it is fully done and the water is absorbed, resulting in a fragrant and fluffy pulao.

6. Garnish and Serve:

Once the rice is perfectly cooked, garnish with kasuri methi for an extra layer of flavor. Serve the hot pulao immediately and enjoy the comforting and satisfying taste of this Paryushan special dish.

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This One-Pot Paneer and Rajma Pulao by Chef Aruna Vijay is a delightful way to enjoy a nourishing and flavorful meal during Paryushan. Simple to make and rich in taste, this dish aligns with the dietary practices of the Jain community during this holy festival. Try this recipe to add a touch of tradition and taste to your festive celebrations!