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Paneer Pulao Recipe | Paneer Rice Recipe

Paneer Pulao is a great one pot meal perfect for lunch or dinner. Paneer Pulao is an ideal dish for special occasions or even lunch box as it is simple and quick to make. Learn to make Paneer Pulao Recipe with step by step pictures and video.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup basmati rice
  • 2 cups water
  • 1 medium sized onion finely chopped
  • 2 green chilies
  • 1 teaspoon ginger garlic paste
  • 1/4 cup carrot
  • 1/3 cup green peas
  • 1/4 cup mint coriander leaves
  • salt to taste

For paneer marinade

To temper

  • 2 tablespoon oil
  • 2 tablespoon paneer fried oil
  • 1 one inch cinnamon
  • 2 cloves
  • 2 cardamom
  • 1 star anise
  • 1 small bayleaf
  • 1 teaspoon shahi jeera

Instructions

  • First rinse 1 cup basmati rice in water well at least 2-3 times then soak it in water for 30 minutes.
  • After 30 minutes drain water and set the rice aside.
  • 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.
  • Mix it well until the spices coat well.
  • Meanwhile to a pan add little oil and shallow fry the paneer cubes in batches.
  • Fry until golden brown. Fry in batches repeat to finish. Remove the paneer cubes and set it aside.
  • 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 bayleaf. Then add 1 teaspoon shahi jeera. Give a quick saute.
  • Add 1 medium sized onion finely chopped along with salt and 2 green chilies.
  • Saute until onions turn transparent then add 1 teaspoon ginger garlic paste.
  • Saute for a minute.
  • Add 1/4 cup carrot, 1/3 cup green peas along with 1/4 cup mint, coriander leaves.
  • Saute well for 2 minutes.
  • Add drained basmati rice and give a quick mix.
  • 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.
  • Pressure cook for 2 whistles in medium flame. Switch off.
  • Add fried paneer cubes.
  • Mix it well and your paneer pulao is ready to serve!
  • Serve it with plain curd or onion raita.

Video

Notes

  • 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.
Nutrition Facts
Paneer Pulao Recipe | Paneer Rice Recipe
Amount Per Serving (150 g)
Calories 785 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g125%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 83mg28%
Sodium 1034mg45%
Potassium 434mg12%
Carbohydrates 89g30%
Fiber 5g21%
Sugar 7g8%
Protein 24g48%
Vitamin A 876IU18%
Vitamin C 120mg145%
Calcium 599mg60%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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