Paneer Pulao Recipe – Authentic Indian Rice with Peas & Spices

Last Updated on 4 months by Neha Deshmukh

Paneer Pulao Recipe – Authentic Indian Rice with Peas & Spices

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Paneer Pulao is a special one – fluffy basmati rice, tender paneer, sweet peas, and a beautiful blend of spices. It’s surprisingly easy to make, and perfect for a quick weeknight dinner or a festive occasion. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Paneer Pulao is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s flavorful – the spices create a wonderfully aromatic dish. And it’s satisfying – the paneer and peas add a lovely texture and protein boost. Plus, it’s a great way to use up any leftover paneer you might have. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Paneer Pulao:

• 1 cup Basmati rice
• 2 cups Water
• 2 Onions
• 2 Green chillies
• 1 tsp Ginger-garlic paste
• 0.5 cup Peas
• 15-20 Paneer cubes
• 1 handful Mint leaves
• 1 handful Coriander leaves
• 1 tbsp Lemon juice
• 1.5 tbsp Oil
• 2 Cloves
• 1 inch piece Cinnamon
• 1 Cardamom

Ingredient Notes

Let’s talk ingredients! Using good quality Basmati rice is key – it’s what gives the pulao its lovely fragrance and fluffy texture. I prefer the aged basmati for the best results.

Don’t skimp on the whole spices either! Cloves, cardamom, and cinnamon really build the flavour base. Feel free to adjust the number of green chillies depending on your spice preference. Some people like a mild pulao, while others prefer a bit of a kick! In South India, you’ll often find a pinch of saffron added for colour and flavour, which is a lovely touch if you have some.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 20 minutes. This helps it cook up nice and fluffy. Then, drain it well.
2. While the rice is soaking, let’s prep the paneer. Cut it into cubes and shallow fry them in a pan until they’re golden brown. Don’t overcrowd the pan! Then, soak the fried paneer in warm, salted water for about 5 minutes – this keeps it soft and spongy. Drain it again before using.
3. Now, heat the oil in a pan over medium heat. Add the cloves, cinnamon, and cardamom. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
4. Add the chopped onions and slit green chillies. Cook until the onions turn translucent and slightly golden.
5. Stir in the ginger-garlic paste and sauté for another 2 minutes until you can really smell the aroma.
6. Add the peas, chopped coriander leaves, mint leaves, and the drained rice. Mix everything well, ensuring the rice is coated with the spices.
7. Pour in 2 cups of boiling water, add the lemon juice and salt. Give it a good stir.
8. Pressure cook for 3 whistles. Once the pressure has released naturally, gently fluff the rice with a fork and mix in the fried paneer cubes.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcook the rice! Keep a close eye on the pressure cooker.
• For extra flavour, you can sauté the peas along with the onions.
• If you don’t have fresh mint and coriander, you can use dried herbs, but fresh is always best.
• A splash of ghee at the end adds a lovely richness.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and then fried.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the green chillies for a milder flavour. Add a pinch of red chilli powder for extra heat.
• Festival Adaptations: This Pulao is fantastic for Navratri or Diwali! You can add more vegetables like carrots and beans to make it even more festive. My friend makes a version with cashew nuts and raisins for special occasions.

Serving Suggestions

Paneer Pulao is delicious on its own, but it’s even better with a side of raita (yogurt dip) or some crispy papadums (Indian crackers). A simple cucumber salad also complements it beautifully.

Storage Instructions

Leftover Paneer Pulao can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to prevent it from drying out.

FAQs

1. What type of rice is best for Paneer Pulao? Basmati rice is the best choice! Its long grains and fragrant aroma make it perfect for pulao.
2. Can I make Paneer Pulao without a pressure cooker? Yes, you can! Cook the rice in a heavy-bottomed pot with a lid on low heat until all the water is absorbed. It will take longer, about 20-25 minutes.
3. How do I prevent the rice from becoming mushy? Don’t overcook the rice! Use the correct water ratio and avoid stirring it too much while it’s cooking.
4. What is the best way to fry paneer so it stays soft? Fry the paneer quickly over medium heat and soak it in warm salted water afterwards. This helps it retain its moisture.
5. Can I add other vegetables to this Pulao? Absolutely! Carrots, beans, cauliflower, and potatoes all work well.
6. How can I adjust the spice level of this dish? Adjust the number of green chillies or add a pinch of red chilli powder to control the heat.