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Paneer Pulao Recipe

Paneer Pulao is a fragrant Indian rice dish made with basmati rice, paneer (cottage cheese), and spices like cumin and garam masala. The rice is cooked with sautéed onions and tomatoes, often garnished with fresh coriander and vegetables. This one-pot meal is hearty and flavorful, typically served with raita or salad, making it a perfect option for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course paneer
Cuisine Indian
Servings 4 People
Calories 1400 kcal

Ingredients
  

  • 1 Cup Basmati rice
  • 1 Cup Paneer (cubed)
  • 1 Onion (sliced) medium
  • 1 Tomato (chopped) medium
  • ½ Cup Green peas
  • ½ Cup Carrot (diced)
  • 1 Green chili (slit)
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Cumin seeds
  • 3-4 Cloves
  • 2 Cardamom pods
  • 1 Cinnamon stick inch piece
  • 1 Bay leaf
  • ⅕ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Coriander powder
  • Salt to taste
  • 2 tablespoon Oil or ghee
  • 2 Cup Water
  • Fresh coriander leaves for garnish
  • Mint leaves for garnish (optional )

Instructions
 

Sauté the Spices

  • First, heat ghee or oil in a pan. Add bay leaves, cloves, and cinnamon.
  • As soon as you hear the spices pop, their oils are being released, filling the kitchen with a mouthwatering aroma.

Cook the Aromatics

  • Following that, add onions, ginger, garlic, and green chilies.
  • Let the onions turn golden brown, which caramelizes them, adding extra sweetness to the dish.

Add the Vegetables

  • Next, toss in peas, carrots, and potatoes.
  • These veggies not only bring color but also balance the richness of the creamy paneer.

Cook the Paneer

  • Meanwhile, lightly sear the paneer cubes in another pan until they’re golden brown.
  • This adds a crispy texture and seals in the flavor. Don’t forget to add it to the rice later!

Add Rice

  • Once the paneer is ready, add soaked basmati rice to the pan with veggies and spices.
  • Stir gently so the rice coats with all the aromatic flavors.

Add Liquid

  • Subsequently, pour in vegetable broth or water and add salt.
  • Bring to a boil, then lower the heat to cook the rice until it’s fluffy.

Finish and Garnish

  • After the rice is cooked, fluff it with a fork.
  • Gently stir in the seared paneer, garnish with cilantro and mint, and optionally, drizzle with ghee for extra flavor!

Notes

Variations of Paneer Pulao

1. Spicy Paneer Pulao: Add extra green chilies, cayenne pepper, or red chili powder for a heat-packed dish. Perfect for those who love a fiery kick!
2. Kashmiri Paneer Pulao: Incorporate raisins, cashews, and saffron for a sweet, aromatic twist—ideal for special occasions. Altogether, it’s festive and flavorful.
3. Paneer Pulao with Coconut Milk: Replace part of the cooking liquid with coconut milk for a creamy, indulgent flavor that pairs perfectly with the paneer.
4. Tandoori Paneer Pulao: Marinate the paneer in tandoori masala and yogurt for a smoky, grilled flavor. This adds depth to the rice, making it irresistible.
5. Vegan Paneer Pulao: Swap paneer for tofu to make it plant-based. Tofu absorbs the flavors while offering a similar texture and taste.
6. One-Pot Meal with Mixed Protein: Add chickpeas, tofu, or seitan for a protein-packed, hearty meal. Conveniently made in one pot for easy cleanup!

Tips for Perfect Paneer Pulao 

    1. Use Fresh Paneer: Fresh, firm paneer is a must for the best texture and flavor. Without a doubt, this makes your pulao taste amazing! 
    1. Soak Rice: Before you cook your basmati rice, soak it for 20-30 minutes. This way, the grains cook long and fluffy, giving your dish that perfect texture.
    1. Control Spices: As a result, you can adjust the spice level to your liking. Start with a little, then taste and add more if needed so it’s not too spicy. 
    1. Don't Overcook the Rice: The key to a great Paneer Pulao is cooking the rice just right—slightly firm, or al dente. Therefore, be careful not to overcook it. 

Nutrition

Nutrition Facts
Paneer Pulao Recipe
Amount per Serving
Calories
1400
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
20
g
125
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
20
g
Cholesterol
 
250
mg
83
%
Sodium
 
800
mg
35
%
Potassium
 
1000
mg
29
%
Carbohydrates
 
200
g
67
%
Fiber
 
12
g
50
%
Sugar
 
10
g
11
%
Protein
 
60
g
120
%
Vitamin A
 
1500
IU
30
%
Vitamin B1
 
0.3
mg
20
%
Vitamin B2
 
0.4
mg
24
%
Vitamin B3
 
3
mg
15
%
Vitamin B5
 
1
mg
10
%
Vitamin B6
 
0.5
mg
25
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
20
mg
24
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
15
µg
14
%
Calcium
 
700
mg
70
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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