Paneer Pulao

Step 1: Fry Cashew Nuts

Heat 2 tablespoons of oil in a pot. Add 5-6 cashew nuts and fry for 30 seconds until they turn lightly golden. Remove the cashews from the pot and set them aside.

Step 2: Sauté Whole Spices

In the same pot with the remaining oil, add 2 anise stars, 1 tsp cumin seeds, 3 cloves, 2 green cardamoms, 1 black cardamom, 2 cinnamon sticks, and 1 bay leaf. Sauté for 20 seconds until the spices become fragrant.

Step 3: Fry Onion

Add 1 medium-sized sliced onion to the pot and fry until it turns golden brown, stirring occasionally.

Step 4: Add Aromatics

Add 2 whole red chilies and 1 tsp garlic & ginger paste to the pot. Cook for a few seconds until the raw smell of the ginger-garlic paste disappears.

Step 5: Add Vegetables and Spices

Add 2 medium-sized chopped tomatoes, 1 diced potato, 1/2 cup peas, 1 tsp chili powder, and 1 tsp salt to the pot. Mix all the ingredients well to combine.

Step 6: Cook Vegetables

Cover the pot with a lid and cook for 4-5 minutes on medium heat, allowing the vegetables to soften slightly.

Step 7: Add Rice and Herbs

Add 2 cups of soaked basmati rice, 2 tablespoons of chopped coriander leaves, and 1/2 tsp garam masala powder to the pot. Gently mix all the ingredients to ensure they are well combined without breaking the rice grains.

Step 8: Add Water and Boil

Pour in 3 cups of water and stir gently. Bring the mixture to a boil on high heat.

Step 9: Initial Rice Cooking

Cover the pot and cook on high flame for 5 minutes. The rice should be about 80% cooked at this stage.

Step 10: Fry Paneer

In a separate pan, heat 1/4 cup of oil. Add 250 gm of paneer cubes and fry until they are light golden on all sides. Remove the paneer and set aside.

Step 11: Add Fried Paneer

Once the rice is 80% cooked, add the fried paneer cubes on top of the rice in the pot.

Step 12: Final Cooking (Dum)

Cover the pot again and cook on low flame for another 10 minutes. This allows the rice to fully cook through and absorb all the flavors, creating a perfect dum effect.

Step 13: Serve

Gently fluff the Paneer Pulao with a fork to separate the grains and mix the ingredients. Serve hot, garnished with the previously fried cashew nuts.

• Soaking basmati rice for at least 30 minutes before cooking helps achieve long, separate grains.

• Adjust chili and spice levels according to your preference.

• Ensure the paneer is fried until light golden for best texture and flavor.

• Vegetable Crepes (shown in video from 3:13)

• Cheese Paratha (shown in video from 5:36)

• Tomato Rice (shown in video from 12:29)

• Tomato Chutney (shown in video from 10:16)