I have tasted Paneer Pulao many times in restaurants which was less spicy with mild flavors, since then I wanted to recreate the version. After trying few times I could recreate the same flavors and here is the recipe.
About Paneer Pulao
Paneer Pulao is a mild yet aromatic and flavorful rice meal made by cooking long grained rice with whole garam masala, onion & spices and then finally tossing fried paneer to it. Paneer is marinated with spices, fried and added which makes paneer and the pulao very flavorful. This Paneer Pulao is easy, healthy and is a perfect fit for lunchboxes. I often make this at home as kids love paneer in any form also it is quick to make so ideal for days when I am busy. This simple paneer pulao or paneer rice is our family favorite and our staple order when we dine out for lunch. Paneer Pulao needs no side dish as it tastes great on its own may be onion raita or even plain curd will be a best combo. Usually paneer is very bland when added to pulao but this marinated spices will elevate the taste of this pulao to next level. This freshly prepared paneer pulao tastes so good and is great for weekend lunch or dinner. Pulao or Pilaf is a one pot rice meal made with vegetables, paneer, meat etc. I have experimented many ways to make pulao and this is one of them.
Paneer Pulao Video
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Paneer Pulao Ingredients
Rice – Long grained basmati rice is preferred for any pulao. Rinse rice 2-3 times to remove starch from the rice. I always pre soak basmati rice and then pressure cook to get grains softer and separated. Vegetables – I have used carrots and fresh peas. As we add paneer keep minimal vegetables. Paneer – I have used homemade paneer, you can use homemade or store bought paneer but make sure it is fresh. Spices – I have used cinnamon, cloves, cardamom, star anise, shahi jeera. Ginger garlic paste is added for flavor and green chilies for spice. Herbs – Mint leaves and coriander leaves are added in minimal for a mild flavor. Spice Powders – Red chili powder and garam masala powders are used. Oil, Ghee – I have used both oil and ghee for tempering the spices. Ghee adds a nice aroma to this dish.
I have made this Paneer Pulao almost the same way as veg pulao except that paneer is marinated fried and added to make the pulao more flavorful. Paneer is bland by itself but absorbs the flavors well. Paneer is added at the end to make it stay soft. The addition of mint leaves and coriander leaves makes the pulao aromatic. You can make paneer pulao with just paneer but to make this rice dish whole some and filling I usually add carrots and peas along with paneer. Paneer Pulao looks very appealing with the fried paneer pieces on top so kids will love it by the look of it. This is perfect to make for special occasions like party, get together etc.
How to make Paneer Pulao Step by Step
1.First rinse 1 cup basmati rice in water well at least 2-3 times then soak it in water for 30 minutes. 2.After 30 minutes drain water and set the rice aside. 3.To a bowl add 200 grams paneer along with salt to taste, 1/2 teaspoon red chili powder and 1/4 teaspoon garam masala powder, 1/2 teaspoon ginger garlic paste. 4.Mix it well until the spices coat well. 5.Meanwhile to a pan add little oil and shallow fry the paneer cubes in batches. 6.Fry until golden brown. Fry in batches repeat to finish. Remove the paneer cubes and set it aside. 7.To a pressure cooker add 2 tablespoon oil, 2 tablespoon paneer fried oil and heat it up. Add 1 one inch cinnamon, 2 cloves, 2 cardamom,1 star anise and 1 small bay leaf. Then add 1 teaspoon shahi jeera. Give a quick saute. 8.Add 1 medium sized onion finely chopped along with salt and 2 green chilies. 9.Saute until onions turn transparent then add 1 teaspoon ginger garlic paste. 10.Saute for a minute. 11.Add 1/4 cup carrot, 1/3 cup green peas along with 1/4 cup mint, coriander leaves. 12.Saute well for 2 minutes. 13.Add drained basmati rice and give a quick mix. 14.Add 2 cups water. Check and adjust salt at this stage. The water should be salty only then when rice is cooked salt will be apt. 15.Pressure cook for 2 whistles in medium flame. Switch off. 16.Add fried paneer cubes. 17.Mix it well and your paneer pulao is ready to serve! Serve it with plain curd or onion raita.
Expert Tips
Rice – Cooking the basmati rice to perfection is the key to a great pulao both taste and texture. So be careful while cooking. Soaking and cooking gives softer grains and it doesn’t break easily. Paneer – Adding paneer with the rice to cook makes the paneer rubbery so I use this method of toasting and adding it finally. Make sure to add paneer to the cooked rice immediately once pressure releases so that the flavor is well blended with rice. Vegetables – You can use other vegetables like baby corn, sweet corn, mushroom, cauliflower, potato etc. Spices – You can add green chili paste instead of green chilies. If you want a bright orange colored pulao then you can add 1 teaspoon kashmiri chili powder along with vegetables. Oil – Any cooking oil with no flavoring oil is best for pulao.
Serving & Storage
You can serve Paneer Pulao with plain curd or onion raita or with any gravy. I would recommend to consume Paneer Pulao fresh to enjoy the best flavor. Paneer Pulao keeps well for about 6-8 hours in room temperature and in fridge for 1 day.
1.Can I toast the paneer finally and add?
Yes you can toast the paneer finally and add it too. As I add paneer fried oil to the tempering for this pulao(which makes the rice more flavorful) – I fry the paneer first itself.
2.Why is my paneer hard or rubbery?
Paneer turns hard or rubbery when toasted or cooked for a long time. Use fresh paneer always.
3.What other vegetables can I add?
I usually add carrot and peas. You can add other vegetables like cauliflower, baby corn, mushroom, sweet corn etc. If you have any more questions about this Paneer Pulao Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Paneer Pulao Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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