Paneer Pulao Recipe | How to make Paneer Pulao: It is a fragrant and lightly spiced paneer pulao that is made with freshly ground pulao masala. Here is how to make Paneer pulao.
You would also like to taste Paneer jalfrezi recipe | How to make Paneer jalfrezi
Paneer Pulao Recipe
For the pulao masala:
- Cumin seeds-1/2 tsp.
- Caraway seeds-1/2 tsp.
- Fennel seeds-1/4 tsp.
- Black cardamom (seeds removed and husks discarded)-1.
- Green cardamom ( kept whole or seeds removed)-1 to 3.
- Cloves-2 to 3.
- Cinnamon-1 inch.
- Mace-1 single strand.
- Stone flower- a small piece.
- Basmati rice or pulao rice-1.5 cups.
- paneer-0250 to 300 grams.
- medium to large onion thinly sliced-1.
- peas-1/3 cup( optional).
- Ghee or oil for the pulao-2 tsp.
- Ghee or oil for pan frying the paneer-2 to 3 tsp.
- Water- 3 to 3.25 cups.
- ginger-1/2 inch + garlic cloves-2 to 3 + green chili-1- crushed in a mortar-pestle to a paste.
- tej patta-1.
- Lemon juice-1 to 1.25 tsp.
- Chopped mint leaves-1.5 to 2 tsp.
- Salt- as required.
How to make Paneer Pulao
Making the pulao masala:
In a small grinder, add all the spices for the pulao masala.
Grind it well to a fine powder and keep it aside.
Take basmati rice and rinse it till the water becomes clear of the starch. Soak the basmati rice in water for 30 minutes and then drain it and keep it aside.
Take the ginger, garlic and green chilli in a mortar pestle and crush it to a paste.
Take ghee or oil in a pan and heat it and then add the bay leaf and saute for 2 to 3 secs and then add the thinly sliced onions.
Saute until the onions turn golden brown in colour.
Add the garlic, ginger, and green chilli paste, saute till the rawness of ginger and garlic goes away in a low flame for about 10 to 15 secs.
Next, add chopped mint leaves and the ground pulao masala and stir it for about 5 to 8 secs. Then add peas(optional) and saute for 2 to 3 mins.
Next, add the drained rice, and stir it gently and saute for a minute.
then add water, salt, and lemon juice and stir it well.
Then cover the pan tightly with a lid.
On Low to Medium, flame simmer till the rice grains is made. Add some water if the water dries in the pan. When the rice is cooking, take a pan, add ghee or oil and then add the cubed paneer and fry it well until the paneer turns golden brown in colour. Don’t over fry it then paneer turns rubbery nad dense. Then keep the fried paneer aside.
After the rice is cooked, just allow the rice to sit for 5 minutes. And then add the fried paneer cubes to it and mix it well with the rice. Then again fill the pan with a lid and allow paneer to be in the rice for five mins. This will make the paneer soft, and also it absorbs the smell of the pulao.
Serve paneer pulao hot with few mint leaves and few fried paneer cubes for garnish. You can serve this with raita or dal tadka or dal fry.
Learn how to cook Kadai Paneer Recipe | Restaurant Style Kadai Paneer
Thanks for learning paneer pulao recipe.