Paneer Pulao is a simple yet delicious rice dish made with fragrant basmati rice, soft paneer cubes, and whole spices. The paneer is saut ed until golden, while the rice is cooked with bay leaves, cloves, and cinnamon for extra flavor. A rich masala of onions, tomatoes, and yogurt enhances the taste. Green peas and fresh coriander add color and nutrition. The dish is slow-cooked to absorb the flavors fully. It's best served hot with raita, salad, or pickles for a complete meal.
Ingredients:
For Cooking Rice:
- 1 cup basmati rice (soaked for 30 minutes)
- 2 cups water
- 1 bay leaf
- 2 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- teaspoon salt
For Paneer Pulao:
- 1 cup paneer (cubed)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- 1 teaspoon ginger-garlic paste
- 1 green chili (chopped)
- 1 medium onion (sliced)
- teaspoon turmeric powder
- teaspoon red chili powder
- teaspoon garam masala
- teaspoon coriander powder
- teaspoon salt (or as needed)
- cup green peas (optional)
- 1 medium tomato (chopped)
- cup yogurt (curd)
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped mint leaves
Step-by-Step Instructions:
Step 1: Cook the Rice
- Rinse the basmati rice in water 2-3 times and soak it for 30 minutes.
- In a pot, bring 2 cups of water to a boil and add bay leaf, cloves, cinnamon stick, cardamoms, and salt.
- Add the soaked rice and cook on medium flame until the rice is 90% cooked. Drain and keep aside.
Step 2: Fry the Paneer
- Heat 1 tablespoon ghee or oil in a pan.
- Add paneer cubes and saut until they turn golden brown. Remove and keep aside.
Step 3: Prepare the Masala
- In the same pan, add another tablespoon of ghee.
- Add cumin seeds, bay leaf, cloves, cinnamon, and cardamoms. Saut for a few seconds until aromatic.
- Add sliced onions and saut until they turn golden brown.
- Add ginger-garlic paste and chopped green chili. Cook for a minute until the raw smell disappears.
- Add tomatoes and cook until soft.
- Mix in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well.
- Add yogurt and mix until the masala becomes thick.
Step 4: Combine Rice and Paneer
- Add the cooked rice and green peas to the masala mixture.
- Gently mix so the rice gets coated with spices without breaking the grains.
- Add the fried paneer cubes and mix gently.
Step 5: Final Cooking and Serving
- Cover the pan with a lid and cook on low flame for 5 minutes.
- Turn off the heat and let it rest for a few minutes.
- Garnish with fresh coriander and mint leaves.
- Serve hot with raita, salad, or pickle for a complete meal.
Tips for the Best Paneer Pulao:
- Use good-quality basmati rice for long and fluffy grains.
- Saut paneer lightly to enhance its taste and prevent it from breaking.
- Adjust spices according to your taste.
- Adding mint and coriander gives a fresh and aromatic touch.
Enjoy your homemade Paneer Pulao, a perfect blend of flavors and nutrition.
