Paneer Pulao

Combine paneer with ginger garlic paste, kashmiri mirch, garam masala, 0.5 tsp salt, turmeric, cream, and curd in a bowl and set aside for marination. Measure and wash basmati rice, then soak in 400g water for 1 hour. Add refined oil, 1 tbsp ghee, cinnamon stick, dried red chilli, fennel seeds, and jeera to The Upliance jar.

The Upliance will now automatically sauté the whole spices for 30 seconds on low heat. Add quartered onions, green chilli (stem removed), peeled garlic, and root-cut coriander leaves to The Upliance jar. The device will then automatically cut these ingredients for 10 seconds and sauté them for 3 minutes on low heat until softened.

Add the marinated paneer, cleaned mint leaves, remaining 0.5 tsp salt, and green cardamom powder to The Upliance jar. The Upliance will sauté these for 8 minutes on low heat. Then, strain the water from the soaked basmati rice and add the rice along with 330g water to the jar, covering the top with silver foil before closing the lid.

The Upliance will now cook the rice with sautéed paneer for a total of 27 minutes on low heat, ensuring the pulao is perfectly steamed. Once cooked, let the rice sit for 5 minutes to fluff out. Garnish with a drizzle of the remaining 0.5 tbsp ghee and freshly minced coriander leaves. The dish is ready.