I have tasted paneer pulao couple of times in restaurants which was less spicy with mild flavours, since then I wanted to recreate the version and this one came close to what I expected :)
1.Presoak basmati rice for 15-20mins, Set aside. Heat oil + ghee, add bayleaf, cloves, greenchillies and ginger garlic paste, fry for 2mins, Add onion fry till golden brown. Then add tomato, saute until mushy and raw smell leaves.
2.Now add peas, curd and garam masala fry for 2-3mins. Then add rice, give a stir then saute for a minute. Add water and required salt.
3.Pressure cook for 2-3 whistles. Meanwhile toast paneer with little oil till golden brown. Once pressure releases fluff the rice with fork then add the toasted panner immediately. Stir once and keep closed until serving time.
Garnish with coriander leaves and serve hot.The pulao pairs well with a spicy curry or paneer tikka masala.
My Notes :
- 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 flavour is well blended with paneer.
- You can add green chilli paste instead of green chillies.
- I added little peas you can skip it and make it just with paneer too.