Paneer pulao is mild with spices but yet a fragrance from basmati rice and a filling paneer makes it wholesome one pot meal.
Perfect for lunch box or a filling one pot pulao for lunch. You can make it anytime of the year.
I know I am going to post paneer pulao one day or the other. I rarely make this as once I tried a version in which I cook paneer together.
When we cook together, paneer will be soft until its cools down. But later gets rubbery as it is over cooked. I add in biryani it is soft and love it a lot.
Anyways, wanted to try pulao with golden fried paneer. Today I thought since Aj at home for lunch and tried, he loved it.
I have got many requests to post this and I could see many of my readers search for this particular recipe. So its high time I post this one.
📝 About the recipe
Its very easy and simple just similar to veg pulao but add paneer towards the end. It's very mild, so pair it with a rich or spicy gravy as we did.
To avoid rubbery paneer in the pulao
- Do not over cook it. Cook only short duration, that means cook in medium or high heat preferably.
- Use fresh paneer, not the frozen one. It makes a whole lot of difference. My choice is always Milky mist.
How to avoid bland taste?
- My hack is usually cut into either thin slices or smaller cubes, so that when we eat along other ingredients, we wont get too much of paneer in one bite.
- While roasting, you can also sprinkle a dash of salt and if you want spice, a pinch of pepper powder/ chilli powder or even a pinch of chaat masala for chatpata taste.
- Mix with pulao and give some standing time.
💭 Top tip
For best paneer pulao,
- Soak rice well for soft and moist rice that gets cooked easily in less water so that it remains separate grains.
- Season it correctly. Otherwise it will be bland. Taste as you cook and adjust salt before adding rice to boiling water.
- Roasting rice in ghee (after soaking) will ensure separate grain but the rice has less moisture comparatively. You can also add without roasting.
Browse more Paneer recipes
Paneer pulao recipe
- 1 tablespoon Oil
- 1 Clove
- 1 Inch Cinnamon
- 1 Cardamom
- 1 teaspoon Black pepper
- 1 teaspoon Shahi jeera optional
- Wash and soak rice for 10 mins. In a pan, add ghee, add well drained soaked rice and fry until it becomes dry.
- In a small pressure cooker, add oil, temper with the items given under ‘To temper’ table, in order.
- Add onion, green chilli and fry till onion is just transparent, without changing its color
- Add ginger garlic paste, give it a fry and then add the veggies (I forgot and added along the veggies). Fry till veggies are half done.
- Add 1 & ¾ cup water, required salt and bring to boil.
- Add the roasted rice. Bring to boil, cover with the lid and cook in medium flame for 2 whistles. I just simmer for 12 - 13 mins as my flame can be put to minimum heat.
- Mean while you can prepare the paneer cubes. Let the paneer cubes be tiny for better taste.
- Toast the paneer cubes (thawed or soaked in hot water previously) preferably in a non-stick pan until golden. Do it in medium flame. You can deep fry too. Keep aside.
- Once the pulao is done, add the fried paneer and mix gently. Or just top it and serve.
- You can soak the rice up to 30 mins. While roasting, be gentle otherwise it may break.
- Also when it starts sticking to the pan, add ghee or stop roasting if its dry to avoid breaking.
- Roasting ensures separate grains. But it needs bit more water. I usually add less than this water, but for this recipe, add as mentioned.
- When I shallow fried paneer, the oil spluttered a lot, so make sure you use non stick pan and use less oil.
- Also do it in medium flame for golden color.
- The pulao is very mild, so add green chillies and pepper.
- You can add ghee fried cashews along with paneer
- Also if you like sweet touch, add dried grapes fried in ghee.
- Soaking the paneer in hot water ensures its softness even when cooled down.
📸 Stepwise photos
1. Wash and soak rice for 10 mins. In a pan, add ghee, add well drained rice and fry until it becomes dry.
2. In a small pressure cooker, add oil, temper with the items given under ‘To temper’ table, in order. Add onion, green chilli and fry till onion is just transparent, without changing its color.
3. Add ginger garlic paste, give it a fry and then add the veggies (I forgot and added along the veggies). Fry till veggies are half done.
4. Add 1 & ¾ cup water, required salt and bring to boil. Add the roasted rice. Bring to boil, cover with the lid and cook in medium flame for 2 whistles. I just simmer for 12 – 13 mins as my flame can be put to minimum heat.
5. Meanwhile you can prepare the paneer cubes. Let the paneer cubes be tiny for better taste. Toast the paneer cubes (thawed or immersed in hot water previously) preferably in a non-stick pan until golden. Do it in medium flame. You can deep fry too. Keep aside.
6. Once the pulao is done and add it to the pulao. Mix gently.
Garnish with coriander leaves and serve with a spicy or rich accompaniment.