Paneer Pulao Recipe- Authentic Indian Rice with Pulao Masala

Last Updated on 4 months by Neha Deshmukh

Paneer Pulao Recipe: Authentic Indian Rice with Pulao Masala

Hey everyone! If you’re anything like me, a comforting bowl of pulao just feels like home. And this Paneer Pulao? It’s extra special. I first made this for a family gathering, and it was an instant hit – everyone raved about the fragrant rice and soft paneer. It’s a little bit of effort, but trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Pulao isn’t just another rice dish. It’s a symphony of flavors! The homemade pulao masala is the star, lending a warm, aromatic depth that you just won’t find in store-bought mixes. Plus, the addition of soft, golden paneer makes it a complete and satisfying meal. It’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• ?? teaspoon cumin seeds
• ?? teaspoon caraway seeds (shahi jeera)
• ?? teaspoon fennel seeds
• 1 black cardamom (seeds only)
• 2-3 green cardamoms
• 2-3 cloves
• 1 inch cinnamon
• 1 single strand of mace
• 1 small piece stone flower (pathar phool)
• 1.5 cups basmati rice (about 195g)
• 250-300 grams paneer, cubed
• 1 medium onion, sliced
• 2 tablespoons ghee (about 30ml)
• 3-3.25 cups water (720-780ml)
• 1 inch ginger-garlic-green chili paste
• 1 tej patta (Indian bay leaf)
• 1-1.25 teaspoon lemon juice (about 5-6ml)
• 1.5-2 tablespoons chopped mint leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly shine:

• Shahi Jeera (Caraway Seeds): Don’t skip these! They have a distinct, slightly pungent flavor that’s different from regular cumin. They really elevate the pulao masala.
• Stone Flower (Pathar Phool): This unique ingredient adds an earthy, musky aroma. It’s not always easy to find, but it makes a huge difference. You can find it in Indian grocery stores or online.
• Basmati Rice: Quality matters here. Look for aged basmati rice – it’s longer-grained and cooks up fluffier. I always rinse my rice really well until the water runs clear. This removes excess starch and helps prevent stickiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing pulao masala. Grind together the cumin seeds, caraway seeds, fennel seeds, black cardamom seeds, green cardamoms, cloves, cinnamon, mace, and stone flower into a fine powder. Set this aside – it’s the heart of our pulao!
2. Rinse 1.5 cups of basmati rice under cold water for about 20-30 minutes. Then, drain it well and set aside.
3. Heat 2 tablespoons of ghee in a heavy-bottomed pot. Add the tej patta and sauté sliced onions until they turn a beautiful golden brown.
4. Now, add the 1 inch ginger-garlic-green chili paste and sauté for a minute or two until you can really smell that lovely aroma.
5. Stir in 1.5-2 tablespoons of chopped mint leaves and the ground pulao masala. Cook for just 5-8 seconds – you don’t want to burn the spices!
6. Add the drained rice to the pot and sauté for about a minute, coating each grain with the ghee and spices.
7. Pour in 3-3.25 cups of water, 1-1.25 teaspoon of lemon juice, and a pinch of salt. Give it a good stir, cover the pot, and cook on low heat until the rice is tender and all the water is absorbed.
8. While the rice is cooking, let’s fry the paneer. Heat a little ghee in a separate pan and pan-fry the 250-300 grams of paneer cubes until they’re lightly golden. Set aside.
9. Once the rice is cooked, gently mix in the fried paneer. Let it rest, covered, for about 5 minutes. This allows the flavors to meld together beautifully.
10. Garnish with a sprinkle of fresh mint leaves and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Low and slow is the key. Cooking on low heat ensures the rice cooks evenly and doesn’t stick to the bottom of the pot.
• Resting time is important. Letting the pulao rest allows the flavors to develop and the rice to fluff up.

Variations

• Vegetable Pulao: Add some chopped vegetables like carrots, peas, and beans along with the rice for a more nutritious meal. My mom always adds cauliflower!
• Chicken or Mutton Pulao: Replace the paneer with cooked chicken or mutton for a non-vegetarian version.
• Cashew & Raisin Pulao: Add a handful of cashews and raisins for a touch of sweetness and crunch.

Vegan Adaptation

Easily make this vegan! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. It won’t have quite the same flavor, but it will still be delicious.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the amount of green chili in the ginger-garlic-green chili paste.
• Medium: Use the recipe as is.
• Spicy: Add an extra green chili to the paste, or a pinch of cayenne pepper to the pulao masala.

Festival Adaptations

This Paneer Pulao is perfect for festivals like Diwali, Eid, or Holi. It’s a crowd-pleaser and pairs beautifully with raita, dal, or a simple vegetable curry.

Serving Suggestions

Serve hot with a side of:

• Raita (yogurt dip)
• Dal (lentil soup)
• Vegetable Curry
• Papadums (Indian crispy wafers)

Storage Instructions

Leftover Paneer Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What is the significance of Stone Flower (Pathar Phool) in this recipe?

Stone flower adds a unique earthy and musky aroma to the pulao masala, giving it a distinctive flavor profile. It’s a traditional ingredient that elevates the dish.

Can I make Paneer Pulao without using ghee? What’s a good substitute?

While ghee adds a wonderful flavor, you can substitute it with vegetable oil, sunflower oil, or coconut oil. The flavor will be slightly different, but still delicious.

How do I achieve perfectly fluffy and separate grains of rice?

Rinsing the rice thoroughly until the water runs clear is key. Also, using the correct water-to-rice ratio and cooking on low heat helps prevent stickiness.

What is the best way to fry paneer so it stays soft?

Don’t overcook the paneer! Fry it quickly over medium heat until it’s lightly golden. Avoid frying it for too long, or it will become rubbery.

Can this pulao be made in an Instant Pot or pressure cooker?

Yes! You can adapt this recipe for an Instant Pot. Use the sauté function to make the masala, then add the rice and water and cook on high pressure for 3-4 minutes, followed by a natural pressure release.

Enjoy! I hope you love this Paneer Pulao as much as my family does. Let me know how it turns out in the comments below!