Pulao is an aromatic rice preparation flavored with whole spices and other vegetables etc. Paneer pulao, as the name suggests, is a pulao where in marinated paneer is used to add a lot of flavors and some bite. Other than this, the paneer pulao is flavored with onions, garlic, ginger, and green chilies. Paneer pulao is a rich rice preparation, as the marinated paneer adds a lot of elements to it. Perfectly cooked rice, combined with soft, cushiony and aromatic paneer cubes, make a rice preparation which can easily be the star at any party. Paneer pulao can be served with any raita of choice.
Rice: Long grain basmati rice works the best for any pulao or biryani recipe. Make sure to use aged rice for the best results.
Paneer: If you are using homemade paneer, make sure that it is firm enough otherwise it might crumble while cooking and that will spoil the preparation.
Spices: The interesting part about this paneer pulao recipe is that red chili powder has not been used. Instead, whole spices and powdered garam masala has been used to make the paneer pulao.
Marinade: The paneer cubes are marinated in garam masala, ginger paste, garlic paste, etc. I have not used any yogurt to marinate the paneer. You can also add in a little yogurt.
Other ingredients: Onions have been used, the same are cooked on a low flame till brown, to give a great taste to the paneer pulao. No other vegetables have been used in this paneer pulao recipe.
Pulao is such a comfort food. It is something that is prepared by one and all, be it the bachelors, hostellers, etc. When one is short of time or energy to cook, one quickly and effortlessly makes some pulao. And therefore there are a number of pulao recipes on the blog. The same have been clubbed under the head Pulao Recipes.
Serve it warm with kachumber raita for a weekday lunch.
1.This recipe serves 4 persons.
2.To marinate paneer: Take 200 grams of paneer cubes in a mixing bowl.
3.In to this add ½ tsp of ginger paste.
4.Next, add in ½ tsp of garlic paste.
5.Add 1 tsp garam masala powder.
6.1 tsp dry fenugreek leaves (kasuri methi) powder.
7.Finally add 1 tbsp of roasted gram flour (besan).
8.Mix everything well.
9.Cover and leave it for 30 minutes. It can be left longer. If leaving it for long, refrigerate it.
10.To make paneer pulao: In a pan, heat 3 tbsp of oil.
11.Cook the paneer on low flame till golden brown from both the sides.
12.Keep aside for now.
13.In the same pan, add 1 bay leaf (tej patta).
14.Add 1 black cardamom (badi elaichi).
15.Next add 1-inch piece of cinnamon (dal chini).
16.Next add in 1 star anise (chakra phool).
17.Also add 3-4 cloves (laung). Cook the spices on low flame till aromatic.
18.Next add 2 sliced onions.
19.Cook till the onions brown.
20.Next add in ½ tsp of ginger paste.
21.Add ½ tsp garlic paste.
22.Add 1 slit green chili. Cook for a couple of minutes.
23.Next add in 2 cups of water.
24.Add in salt to taste.
25.Cover and let it come to a boil.
26.Add 1 cups of soaked rice. Cover and cook till it comes to a boil.
27.Reduce the flame to low. Cook till rice is almost cooked and water is almost absorbed.
28.At this stage add in the paneer.
29.Mix gently.
30.Cook and cook on low flame till the rice are fully cooked and the water is absolutely absorbed.
31.Switch off the flame and leave the pulao covered for 10 minutes.
32.Finally puff it up.
33.Serve hot. Bon appetite!
PREP TIME 20 minutes + 20 minutes soaking time
COOK TIME 20 minutes
TOTAL TIME 40 minutes + 20 minutes passive time
For Marinade:
For Pulao:
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