Step-by-Step Instructions

1. 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.

2. 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 sauté for 30 seconds until fragrant. Add 1 chopped onion and cook until translucent, about 3-4 minutes. Stir in 2-3 slit green chilies and 1 tablespoon of ginger-garlic paste, cooking for another 1-2 minutes until the raw smell disappears.

3. 3.Add Vegetables and Spices

   Add 1/2 cup each of cauliflower florets, green peas, chopped carrots, and chopped green beans to the pot. Sauté the vegetables for 5-7 minutes. 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 2-3 minutes until the spices are fragrant.

4. 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.

5. 5.Cook the Pulao

   Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let it rest for 5 minutes before opening the lid.

6. 6.Garnish and Serve

   Garnish the Paneer Pulao with fresh chopped coriander. Fluff the rice gently with a fork and serve hot.