Paneer Pulao – Indian Style
Summary
- This video demonstrates how to prepare a delicious and aromatic Paneer Pulao, a flavorful rice dish made with paneer (Indian cheese) and a medley of fresh vegetables. It's a wholesome and satisfying meal, perfect for lunch or dinner.
All Ingredients - Main Ingredients
- Paneer 200 g
- Oil 5-6 tbsp
- Ghee 1 tbsp
- Bay Leaf 1-2
- Whole Spices (black peppercorns, cloves, cardamom, cinnamon stick) 1 tsp
- Onion 1 chopped
- Green Chilies 2-3 slit
- Ginger-Garlic Paste 1 tbsp
- Cauliflower Florets 1/2 cup
- Green Peas 1/2 cup
- Carrots 1/2 cup chopped
- Green Beans 1/2 cup chopped
- Dhaniya Powder (Coriander Powder) 1 tbsp
- Jeera Powder (Cumin Powder) 1 tbsp
- Red Chili Powder 1 tbsp
- Garam Masala 1/2 tbsp
- Turmeric Powder 1/2 tsp
- Basmati Rice 1 cup (soaked for 1 hour)
- Water 2 cups
- Fresh Coriander for garnish
Tools You'll Need
- Pan
- Pot
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 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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Paneer
Heat 2-3 tablespoons of oil in a pan. Add paneer cubes and fry until they turn golden brown on all sides. Remove the fried paneer and set aside.
Step 2: Sauté Aromatics and Spices
In a large pot, heat 2-3 tablespoons of oil and 1 tablespoon of ghee. Add bay leaf and whole spices (black peppercorns, cloves, cardamom, cinnamon stick) and for until fragrant. Add 1 chopped onion and cook until translucent, about . Stir in 2-3 slit green chilies and 1 tablespoon of ginger-garlic paste, cooking for another until the raw smell disappears.
Step 3: Add Vegetables and Spices
Add 1/2 cup each of cauliflower florets, green peas, chopped carrots, and chopped green beans to the pot. the vegetables for . Add the fried paneer, 1 tablespoon dhaniya powder, 1 tablespoon jeera powder, 1 tablespoon red chili powder, 1/2 tablespoon garam masala, and 1/2 teaspoon turmeric powder. Mix well and cook for until the spices are fragrant.
Step 4: Combine with Rice and Water
Add 1 cup of 1-hour soaked basmati rice to the pot and gently mix with the vegetables and spices. Pour in 2 cups of water and stir gently to combine. Bring the mixture to a boil.
Step 5: Cook the Pulao
Once boiling, the heat to low, cover the pot with a tight-fitting lid, and cook for , or until all the water is absorbed and the rice is tender. for before opening the lid.
Step 6: Garnish and Serve
Garnish the Paneer Pulao with fresh chopped coriander. Fluff the rice gently with a fork and serve hot.
Pro Tips
• Soaking rice for at least 30 minutes helps it cook evenly and prevents it from breaking.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• Ensure paneer is fried until golden brown for a better texture and flavor.
Variations
• Add other vegetables like potatoes, bell peppers, or mushrooms.
• For a richer flavor, use vegetable broth instead of water.
• Add a spoonful of yogurt along with spices for a creamy texture.
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