Paneer pulao recipe

Paneer pulao recipe – It is mild, flavorful and aromatic rice dish made from basmati rice, sauteed paneer cubes and saffron with few whole spices.

Paneer pulao recipe |Paneer pulav | How to make paneer pulao

This paneer pulao or paneer pulav recipe is little different than usual pulao recipes. Usually garam masala or pulao masala or freshly ground masala along with whole spices is added while cooking the rice. But this is not the case here. We are using only whole spices in tempering.

The paneer pulao is infused with saffron. Yes, saffron and milk mixture is added while cooking it which makes every rice grains yellow in color and also flavorful. This saffron flavor goes perfect with mild paneer.

Also ginger and garlic paste is added to add more flavor to the rice. Also addition of mint leaves and coriander leaves at the end gives refreshing taste.

Keep in mind that this pulav is mild (not spicy) but not bland. Pair it with right side dish and you will have good meal. Suggestions are mentioned below.

Check out more pulao recipes
Green peas pulao  //  Mushroom pulao  //  Capsicum pulao  //  Veg pulao


How to make paneer pulao recipe (Step by Step Photos):


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1) First wash the rice under running cold water till water runs clear. Then soak them in enough water for about 15-20 minutes.

2) After soaking time, discard the water and drain it completely in the colander.
soak and drain rice

3) While rice is soaking, also soak the saffron strands in the warm milk for 10-15 minutes. I have warmed up the milk in microwave.

4) Heat the ghee in a pan on medium heat. Once hot add whole spices (cloves, green cardamom, black cardamom, bay leaf, cinnamon stick, mace). Saute for a minute or till you get nice aroma of spices.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

5) Now add chopped onions and sprinkle the salt to speed up the process.

6) Mix well and cook till onions get translucent or light pink and soft.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

7) Add ginger paste and garlic paste.

8) Mix and saute for a minute or till the raw smell of ginger garlic goes away.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

9) Now add rice.

10) Stir well and saute for 2-3 minutes.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

11) Add water and saffron-milk mixture.

12) Stir well and crank the heat on high.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

13) Once it starts boiling, lower the heat to the lowest possible.

14) Cover with lid and let it cook on LOW for 17-18 minutes. Then turn off the stove and let it rest for 5-10 minutes.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

15) Meantime, saute the paneer. Heat the oil in a pan on medium heat. Once hot add paneer cubes.

16) Once it gets light brown in color, flip then and cook another side. Do not let it get brown too much otherwise paneer will become chewy.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

17) Now add the sauteed paneer into the rice. Also add chopped coriander leaves and mint leaves.

18) Stir gently so paneer does not get break.
Paneer pulao recipe |Paneer pulav | How to make paneer pulao

Serving suggestion: Serve paneer pulao with dal fry, dal makhani or dal tadka. It can be served with onion-tomato raita, cucumber raita or mint raita. Also serve roasted papad on side for little crunch.

Paneer pulao recipe |Paneer pulav | How to make paneer pulao

Paneer pulao recipe |Paneer pulav | How to make paneer pulao
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Paneer pulao recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 2 servings
Calories 411 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For sauteing paneer:

  • 1-2 teaspoons Oil
  • ¾ to 1 cup or 75-100 grams Paneer small cubes

For paneer pulao:

  • ½ cup Basmati rice
  • few strands Saffron
  • 2-3 teaspoons Milk
  • 1 tablespoon Ghee (clarified butter)
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Bay leaf
  • ½ inch Cinnamon stick
  • 1 Black cardamom
  • 1 strand Mace (Javitri)
  • 1/3 cup Onion chopped finely
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • ½ teaspoon Garlic paste or freshly grated
  • Salt - to taste
  • 1 cup Water
  • 1 tablespoon Cilantro or coriander leaves finely chopped
  • 1 tablespoon Mint leaves finely chopped

Instructions

Preparation:

  1. First wash the rice under running cold water till water runs clear.
  2. Then soak them in enough water for about 15-20 minutes.
  3. After soaking time, discard the water and drain it completely in the colander.
  4. While rice is soaking, also soak the saffron strands in the warm milk for 10-15 minutes. I have warmed up the milk in microwave.

Making paneer pulao recipe:

  1. Heat the ghee in a pan on medium heat.
  2. Once hot add whole spices. Saute for a minute or till you get nice aroma of spices.
  3. Now add chopped onions and sprinkle the salt. Mix well and cook till onions get translucent or light pink and soft.
  4. Add ginger paste and garlic paste. Mix and saute for a minute.
  5. Now add rice. Stir well and saute for 2-3 minutes.
  6. Add water and saffron-milk mixture.
  7. Stir well and crank the heat on high.
  8. Once it starts boiling, lower the heat to the lowest possible.
  9. Cover with lid and let it cook on LOW for 17-18 minutes.
  10. Then turn off the stove and let it rest for 5-10 minutes.

Sauteing the paneer:

  1. Heat the oil in a pan on medium heat. Once hot add paneer cubes.
  2. Once it gets light brown in color, flip then and cook another side.
  3. Now add the sauteed paneer into the rice.
  4. Also add chopped coriander leaves and mint leaves.
  5. Stir gently so paneer does not get break.

Notes

*Nutrition information is a rough estimate for 1 serving

Nutrition Facts
Paneer pulao recipe
Amount Per Serving
Calories 411 Calories from Fat 203
% Daily Value*
Total Fat 22.5g 35%
Saturated Fat 11.2g 56%
Trans Fat 1.4g
Cholesterol 50mg 17%
Sodium 345mg 14%
Potassium 141mg 4%
Total Carbohydrates 43.8g 15%
Dietary Fiber 2.6g 10%
Sugars 1.3g
Protein 12.2g 24%
Vitamin A 16%
Vitamin C 6%
Calcium 33%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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