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paneer pulao
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4 from 1 vote

Paneer pulao recipe

Paneer pulao is mild with spices but yet a fragrance from basmati rice and a filling paneer makes it wholesome one pot meal.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 3


To temper

  • 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.