Paneer Pulao Recipe
Paneer Pulao is a delicious rice dish that can be made in under 30 minutes and makes for a great lunch box option. Here is how to make it.
Here are some more of my pulao recipes that you may like: Soya Mushroom Pulao, Peas Pulao, Green Pulao, Wadi Chawal, and Brown Rice Pulao.
About Paneer Pulao
Paneer Pulao is an absolute lip-smacking main course meal that is made by frying paneer cubes until browned and then cooking them with rice and a few other ingredients.
Make this delectable dish in your next get-together party, for your office, or for your kid’s lunch box, and see how your loved ones will not stop thanking you enough for tantalizing their taste buds.
Why You’ll Love This Recipe
My recipe for paneer pulao is a one-pot dish that comes together in under 30 minutes using just a few simple ingredients.
It is loaded with the goodness of paneer and green peas.
You can add more veggies to the recipe to make it even more wholesome.
Ingredients
Rice – I like to make pulao using long-grain basmati rice, but you can use any white rice that is easily available.
Paneer – Use store-bought or homemade paneer to make this recipe.
Whole Spices – The pulao is flavored with whole spices such as cumin seeds, bay leaf, black pepper, cinnamon, green cardamom, and black cardamom.
Other Ingredients – You will also need onions, green peas, cilantro (fresh coriander leaves), oil, ghee, green chilies, ginger-garlic paste, salt, water, and pulao masala powder.
You can replace pulao masala powder with garam masala powder.
How To Make Paneer Pulao
Heat oil and ghee in a pan over medium-high heat.
Once the ghee is hot, add paneer cubes and fry until browned on all sides. Remove them on a plate and keep aside.
To the same pan, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom, and black cardamom, and let them crackle for 4-5 seconds.
Add onions and fry until they turn translucent.
Add ginger garlic paste and fry until onions turn golden brown.
Now, add the fried paneer pieces, green peas, salt, pulao masala powder, and water, and stir gently to combine.
Add lime juice and cilantro, and mix everything gently.
Reduce the heat to low.
Cover the pan with a lid and cook the pulao undisturbed on low heat until the rice is cooked and all the water is absorbed (20-25 minutes).
Remove the pan from the heat and let it rest for 5 minutes. Fluff the pulao using a fork. Serve hot with a raita.
Frequently Asked Questions
Yes, you can make paneer pulao in a pressure cooker as well.
Just follow the steps given below in a pressure cooker rather than in a kadhai or a pan, and cook the rice for about 1 whistle on high flame and then one whistle on low flame.
Remove the pressure cooker from the heat immediately and let the pressure release naturally.
Just replace white rice with brown rice, increase the amount of water to 2 and ½ cups, and rest the entire procedure, and all the measurements are exactly the same.
You can add carrots, green peas, corn kernels, baby corn, mushrooms, green beans, cauliflower, broccoli, etc., to this recipe
Serving Suggestions
Paneer Pulao can be served on its own with a side of raita such as boondi raita, cucumber raita, palak raita, or any raita of your choice.
You can also serve it with Indian Curries and Dals such as Punjabi Rajma Masala, Chole Masala, Dal Makhani, etc.
Storage Suggestions
This pulao lasts in the refrigerator for about 2-3 days when stored properly in an airtight container. Reheat it in a pan or in the microwave before serving.
If you feel the pulao has become a little dry, you can sprinkle a little water on top when reheating.
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Paneer Pulao Recipe
Ingredients
- 1 cup Long Grain Basmati Rice
- 2 tablespoon Vegetable Oil
- 200 g Paneer (Cut into cubes)
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 Bay Leaf
- 3-4 Black Peppercorns
- 1 inch Cinnamon
- 2 Green Cardamom
- 1 Black Cardamom
- 2-3 Green Chillies
- 2 teaspoon Ginger Garlic Paste
- 1 cup Onion (Thinly Sliced)
- ½ cup Carrot (Cubed)
- ½ cup Peas
- Salt to taste
- ½ teaspoon Garam Masala Powder
- 2 cups Water
- 1 tablespoon Fresh Coriander (Chopped)
- 1 tablespoon Mint (Chopped)
Instructions
- Heat oil and ghee in a pan over medium-high heat.
- Once the ghee is hot, add paneer cubes and fry until browned on all sides. Remove them on a plate and keep aside.
- To the same pan, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom, and black cardamom, and let them crackle for 4-5 seconds.
- Add onions and fry until they turn translucent.
- Add ginger garlic paste and fry until onions turn golden brown.
- Add the fried paneer pieces, green peas, salt, pulao masala powder, and water, and stir gently to combine.
- Add lime juice and cilantro, and mix everything gently.
- Reduce the heat to low.
- Cover the pan with a lid and cook the pulao undisturbed on low heat until the rice is cooked and all the water is absorbed (20-25 minutes).
- Remove the pan from the heat and let it rest for 5 minutes. Fluff the pulao using a fork. Serve hot with a raita.
I followed the recipe and everything smelled great but I did one major goof up. I thought we had to cook the rice in the beginning and then I added this cooked rice to the watered vegetables. #Facepalm I shall make it again and make it perfectly!
Oh no. Never mind. All this is a learning curve.
hi,
Great recipe, Please can let me know from where did you buy the pan? Which brand it is?
Thanks,
Rao
This one is from the US. You can get similar ones at Lifestyle in India.
For readers in the US can you please add a link?
Link of what?