Paneer Pulao | Paneer Rice » Dassana’s Veg Recipes

Paneer pulao is a aromatic, scrumptious and mildly spiced paneer rice dish made with freshly floor pulao masala, basmati rice, onions, spices, herbs and paneer (Indian cottage cheese). This freshly made pulao masala brings in quite a lot of flavors and makes it style top-notch than your common pulao. Make this simple paneer pulao on your weekend lunch or dinner.

About Paneer Pulao

A pulao or pilaf is a one pot rice primarily based dish made in numerous methods. I make some pulao variants usually like Vegetable pulao or Peas pulao or Mushroom pulao. Being a one pot dish, they’re really easy and fast to make. I simply should serve it with a raita, mango pickle and a few roasted papad or a aspect veggie salad.

I’ve experimented with pulao many instances, since I make it so usually. On events, I make a pulao masala and typically I simply add entire spices to the pulao. I’ve made pulao masala with a unique mixture of spices.

I’ve additionally added birista (caramelized onions) within the pulao. Completely different spices give totally different outcomes. A extremely good pulao, I had made not too long ago was Jackfruit Pulao with a barely totally different cooking method.

For this paneer pulao, I’ve floor entire spices to make a aromatic pulao masala. It’s this masala, that offers a pleasant fragrant taste to the pulao.

Paneer is bland and customarily pulao, in addition to being fragrant can be bland. Therefore, I’ve spiced this paneer pulao a bit, like the way in which I normally put together vegetable pulao.

I add ginger-garlic-green chili paste and a few mint leaves. Spiced, that means the pulao will not be spicy, however has that trace of inexperienced chilies in it. If you need a spicy pulao, then simply improve the amount of the inexperienced chilies.

To make the pulao, I’ve Made the Paneer at dwelling or you can too use retailer purchased paneer. Simply be sure that the paneer shouldn’t be very comfortable in order that it doesn’t crumble whereas pan frying. Use a seasoned pan whereas frying, in order that the paneer doesn’t keep on with the pan. You can even use a non stick tava.

As a variation, you’ll be able to add peas and even combined greens on this paneer rice recipe. I’ve talked about within the steps, the place so as to add peas within the pulao.

I typically get queries, on what’s a single strand of mace. The next photograph mentions a single strand of mace. This pulao masala might be added to the pulao solely as soon as.

Serve paneer pulao scorching garnished with some mint or coriander leaves and some pan fried paneer cubes. You can even serve cucumber raita or onion tomato raita. This paneer rice dish would additionally go equally effectively with dal fry or dal tadka.

Few extra scrumptious recipes you may make with paneer and rice collectively are:

Step-by-Step Information

Find out how to make Paneer Pulao

1. in a small dry grinder or espresso grinder, add all of the spices for making the pulao masala.

• ½ teaspoon cumin seeds
• ½ teaspoon caraway seeds (optionally available)
• ¼ teaspoon fennel seeds (optionally available)
• 1 black cardamom – seeds eliminated and husks discarded
• 2 to three inexperienced cardamoms – stored entire or seeds eliminated
• 2 to three cloves
• 1 inch cinnamon
• 1 single skinny strand of mace
• A small piece of stone flower (optionally available)

2. Grind or mix to a advantageous powder. Hold apart.

3. Rinse the basmati rice until the water turns into away from the starch. Soak the basmati rice in sufficient water for 20 to half-hour. After 20 to half-hour drain the water and hold the rice apart.

As an alternative of basmati rice you can too use any non-sticky lengthy grained rice. If doable ideally use aged basmati rice for the very best texture and aroma.

4. Crush ½ inch ginger, 2 to three garlic cloves and 1 inexperienced chilli to a paste in a mortar pestle.

Making Paneer Pulao

5. Warmth 2 tablespoons ghee or oil in a pot or a pan. Add 1 tej patta (Indian bay leaf) and saute for two to three seconds. Then add the thinly sliced onions.

As an alternative of pan, you can too make this paneer pulao in On the spot pot or stovetop strain cooked including water as required.

6. Saute on low to medium-low warmth stirring usually until the onions begin to flip golden brown or caramelize.

7. Then add the ginger, garlic and inexperienced chilli paste that we’ve ready earlier at step 4. Saute for some seconds or until the uncooked aroma of ginger and garlic goes away. (on low warmth, it’ll take approx 10 to fifteen seconds).

8. Add the chopped mint leaves and the bottom pulao masala. Stir for five to eight seconds.

Non-obligatory step – in case you are including inexperienced peas (recent or frozen), then add now and saute for two to three minutes additional. The mixture of peas with paneer goes effectively.

Moreover be happy so as to add just a few greens like carrots, cauliflower, potatoes or capsicum to make a extra flavorful and more healthy paneer rice dish.

9. Add the drained rice. Stir gently and saute for a minute. In order that the ghee coats the rice grains evenly.

10. Add 3 to three.25 cups water, 1 to 1.25 teaspoon lemon juice and salt as required.

11. Stir and blend effectively.

12. Cowl the pan tightly with a lid. Make certain no steam escapes from the edges. Cook dinner the rice on low to medium warmth. If the water dries within the pan then add some extra water. Simmer until the rice grains are cooked.

12. When the rice is cooking, chop the paneer into cubes. Warmth ghee on a tawa or skillet or a frying pan. Use a non-stick pan or a well-seasoned tawa/griddle to pan fry the paneer. In any other case, the paneer cubes will keep on with the pan.

Add the paneer cubes and pan fry until gentle golden. Don’t over fry as then they may develop into dense and rubbery. Hold the pan-fried paneer cubes apart.

14. As soon as the rice is cooked, tender and all of the water has been absorbed then swap off the warmth. Permit the rice to take a seat for five minutes.

Then add the pan fried paneer cubes and gently combine them with the rice. Cowl the pan once more with a lid and permit the paneer to be within the rice for an additional 5 minutes. This makes the paneer comfortable they usually additionally take up the aroma of the pulao.

15. Serve paneer pulao scorching or heat garnished with some mint leaves and some pan-fried paneer cubes. You can even serve paneer rice with a raita or dal fry or dal tadka.

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This Paneer Pulao submit from the archives (July 2014) has been republished and up to date on 26 September 2021.