Paneer Pulao is a healthy and delicious rice dish which can be made under 30 minutes and makes for a great lunch box option. Here is how to make Paneer Pulao Recipe.
Rice and paneer are two fav ingredients in my house. I am always looking out for dishes made using these two ingredients. Today we will be seeing how you can make a finger-licking, power-packed main course meal by following just a few simple steps and using these two ingredients as the star..
Among the variety of dishes that can be made with rice, paneer pulao is the easiest rice recipe you can ever try your hands on. The roasted paneer cubes coated with fluffy rice and flavoured with a lot of aromatic spices is a heavenly combination to indulge ourselves in.
Paneer cubes roasted nicely in pure desi ghee not only adds to the nutritive value of the pulao but also enhances the overall look of the dish. Adding some finely chopped vegetables of your choice makes the pulao a lot more delicious and healthier.
Make this delectable dish in your next get together party or for your office or for your kids lunch box and see how your loved ones would not stop thanking you enough for tantalizing their taste buds. Now lets us know all about this amazingly delicious fried rice recipe.
What is Paneer Pulao?
Paneer pulao is an absolute lip-smacking main course meal which is made by roasting large paneer cubes in ghee and then cooking them with rice. Rice and paneer are infused with a lot of aromatic spices in order to make the pulao spicy and flavourful.
It is a one pot meal which is healthy, delicious and easy to make.
What to serve with Paneer Pulao?
Paneer Pulao goes really well with some nice curd or raita by its side. Mixed pickle, pappad or any sort of Indian curry such as dal, rajma masala, chole masala etc. perfectly complements Paneer Pulao.
Can you make Paneer Pulao in a pressure cooker?
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 cooke from heat immediately and let the pressure release naturally. Make sure to use fresh and soft paneer as it tends to get a little harder and chewy when cooked in a pressure cooker.
Can we make Paneer Pulao with Brown Rice?
In order to make a even healthier version of paneer pulao, you can always use brown rice instead of white rice. Just replace white rice with brown rice, increase the amount of water to 2 and 1/2 cups and rest the entire procedure and all the measurements are exactly the same.
Variations of Paneer Pulao
Paneer Tikka Pulao – To make paneer pulao a lot more flavorful, you can convert it into a Paneer Tikka Pulao. Just marinate paneer cubes in a nice mixture of hung curd and some spice powders for ½ an hour and then roast them and add them into the pulao.
Achari Paneer Pulao – If you are also a pickle fan like I am, then you would also love giving an achari twist to your paneer pulao like I do. Add 2 tsp of my homemade Achari Masala in the pulao along with 2 tsp of oil from the mango pickle. Add it while cooking vegetables for the pulao and mix it nicely along with the rice. This is how you can give an amazing achari twist to your regular paneer pulao.
Palak Paneer Pulao – Add 1/4 cup of spinach puree in the rice while cooking and make Palak Paneer Pulao.
Other Variations – You can add corn, matar or peas, sautéed mushroom, methi, aloo etc to this pulao for a change in taste. You can replace rice with quinoa for a healthier version.
You can even replace water with coconut milk for a very flavourful pulao.
How to make Paneer Pulao Step by Step
Heat oil in a pan.
Add paneer cubes and fry until browned from all the sides. Remove them on a plate and keep aside.
Add ghee in the same pan.
Once the ghee is hot, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom and black cardamom and let them crackle for a few seconds.
Add green chillies and ginger garlic paste and fry for a few seconds.
Add onion and fry until they turn golden brown.
Add carrot and peas and cook for minute.
Add the fried paneer pieces, salt, garam masala powder, water, coriander and mint and mix everything gently.
Cover the lid of the pan and cook the pulao on low heat until rice is cooked and all the water is absorbed.
Remove the pan from heat and let it rest for 5 minutes. Fluff the pulao using a fork. Serve hot with a raita.
Paneer Pulao Recipe
Paneer Pulao
Paneer Pulao is a healthy and delicious rice dish which can be made under 30 minutes and makes for a great lunch box option. Here is how to make Paneer Pulao Recipe.
Ingredients
- 1 cup Long Grain Basmati Rice
- 2 tbsp Vegetable Oil
- 200 g Paneer Cut into cubes
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 3-4 Black Peppercorns
- 1 inch Cinnamon
- 2 Green Cardamom
- 1 Black Cardamom
- 2-3 Green Chillies
- 2 tsp Ginger Garlic Paste
- 1 cup Onion Thinly Sliced
- 1/2 cup Carrot Cubed
- 1/2 cup Peas
- Salt to taste
- 1/2 tsp Garam Masala Powder
- 2 cups Water
- 1 tbsp Fresh Coriander Chopped
- 1 tbsp Mint Chopped
Instructions
Wash the rice and soak in water for 30 minutes.
Heat oil in a pan.
Add paneer cubes and fry until browned from all the sides.
Remove them on a plate and keep aside.
Add ghee in the same pan.
Once the ghee is hot, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom and black cardamom and let them crackle for a few seconds.
Add green chillies and ginger garlic paste and fry for a few seconds.
Add onion and fry until they turn golden brown.
Add carrot and peas and cook for minute
Add the fried paneer pieces, salt, garam masala powder, water, coriander and mint and mix everything gently.
Drain the rice and add it in the pan and stir gently.
Cover the lid of the pan and cook the pulao on low heat until rice is cooked and all the water is absorbed.
Remove the pan from heat and let it rest for 5 minutes.
Fluff the pulao using a fork.
Serve hot with a raita.
Recipe Notes
You can replace white rice with brown rice but make sure to change the amount of liquid and the time of cooking as well.
Use the paneer cubes that are not brittle. They will otherwise crumble while frying.
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