Paneer Matar Pulao - North Indian
Recipe Summary
- A fragrant and flavorful North Indian rice dish made with basmati rice, pan-fried paneer cubes, and fresh green peas, seasoned with aromatic whole and ground spices. Perfect for special occasions or a hearty meal, this pulao is both rich and satisfying.
All Ingredients - For Paneer Seasoning
- Paneer 400 grams
- Turmeric Powder 1/2 tsp
- Chilli Powder 1 1/2 tsp
- Garam Masala 1 tsp
- Salt 1 tsp
- Ghee (for roasting) 1 tbsp
All Ingredients - For Pulao
- Basmati Rice 2 cups (approx. 500 ml)
- Ghee 2 tbsp
- Oil 1 tbsp
- Cinnamon 1 stick
- Clove 3-4
- Cardamom 3-4
- Star Anise 1
- Mace 1 small piece
- Cumin Seeds 1 tsp
- Bay Leaves 2 nos
- Onion 2 large (thinly sliced)
- Green Chilli 4 nos (slit)
- Ginger Garlic Paste 2 tsp
- Tomato 3 nos (finely chopped)
- Curd (whisked) 2 tbsp
- Chilli Powder 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1 tsp
- Garam Masala 1 tsp
- Salt to taste
- Green Peas 1 cup
- Mint Leaves a handful
- Coriander Leaves a handful
- Water 2 1/4 cups
Tools You'll Need
- Pan
- Pressure cooker
- Bowl
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 1 · Soak30 min
Prepare Rice Wash 2 cups of basmati rice thoroughly and soak in enough water for 30 minutes.
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Rice
Wash 2 cups of basmati rice thoroughly and soak in enough water for .
Step 2: Season Paneer
Cut 400g paneer into medium-sized cubes. In a bowl, add paneer, 1/2 tsp turmeric powder, 1 1/2 tsp chilli powder, 1 tsp garam masala, and 1 tsp salt. Mix well to coat all paneer pieces. Let it sit for .
Step 3: Roast Paneer
Heat 1 tbsp ghee in a pan. Place the seasoned paneer pieces and roast them on all sides until lightly golden brown. Remove from the pan and keep aside.
Step 4: Sauté Spices
In a pressure cooker, add 2 tbsp ghee and 1 tbsp oil. Once hot, add whole spices (cinnamon, clove, cardamom, star anise, mace), 1 tsp cumin seeds, and 2 bay leaves. for about until fragrant.
Step 5: Cook Aromatics
Add 2 thinly sliced large onions and 4 slit green chillies. until the onions turn light golden brown.
Step 6: Add Ginger Garlic Paste
Add 2 tsp ginger garlic paste and for about until the raw smell disappears.
Step 7: Add Tomatoes
Add 3 finely chopped tomatoes and mix well. Cook until the tomatoes soften.
Step 8: Add Curd and Ground Spices
Add 2 tbsp curd, 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and salt to taste. Mix everything well and cook for until the oil separates.
Step 9: Add Peas and Herbs
Add 1 cup green peas, a handful of mint leaves, and a handful of coriander leaves. Mix well with the spice mixture.
Step 10: Combine with Paneer
Add the roasted paneer pieces to the cooker. Gently mix them into the masala, ensuring not to break the paneer.
Step 11: Add Rice and Water
Drain the soaked basmati rice and add it to the cooker. Gently mix the rice with the paneer and masala. Pour in 2 1/4 cups of water and mix gently. Check for seasoning and add more salt if needed.
Step 12: Pressure Cook Pulao
Close the pressure cooker with the lid. Pressure cook for 1 whistle on medium-high flame. Once cooked, turn off the heat and let the pressure release naturally.
Step 13: Serve
Open the cooker, fluff the paneer matar pulao gently with a fork. Serve hot with raita or brinjal curry.
Pro Tips
• Ensure rice is soaked for 30 minutes for best texture.
• Gently mix rice to avoid breaking the grains.
• Adjust spice levels to your preference.
Recipe Variations
• Add other vegetables like carrots or potatoes for a mixed vegetable pulao.
• Use tofu instead of paneer for a vegan option.
From this CreatorMore from Home Cooking
Other recipes converted from Home Cooking's cooking videos.
Paneer Tikka Masala
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Masoor Dal Curry - Home Cooking
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 45 min
Difficulty Level
Easy
Dahi Paneer - Home Cooking
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Afghani Paneer - Restaurant Style
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Rasam Rice – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
20 Minutes
Difficulty Level
Easy
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Mix Veg Tawa Fry Recipe | Tawa Fry Sabzi
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Chole Bhature - Indian Street Food Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 30 min
Difficulty Level
Medium
My Everyday Roti Recipe – Soft and Fluffy in 15 Mins
Cuisine
Indian · South Asian
Prep + Cook Time
15 Minutes
Difficulty Level
Easy
Mushroom and Peas Curry (Matar Mushroom)
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
North Indian Meal - Lunch-Dinner Combo Meal Idea
Cuisine
Indian · North Indian
Prep + Cook Time
2 hr
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...