Paneer Rice Recipe- Authentic Indian Flavors with Peas & Capsicum

Last Updated on 4 months by Neha Deshmukh

Paneer Rice Recipe: Authentic Indian Flavors with Peas & Capsicum

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that doesn’t take all day to make. This Paneer Rice is exactly that – a beautiful blend of aromatic rice, tender paneer, and vibrant veggies, all simmered in a rich, fragrant sauce. I first made this for a family get-together and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This Paneer Rice isn’t just delicious; it’s a complete meal in one pot! It’s packed with protein from the paneer and peas, and the spices offer a wonderful warmth. Plus, it’s surprisingly easy to customize to your liking. Whether you’re a seasoned cook or just starting out, you’ll find this recipe approachable and rewarding.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup Basmati rice
• 1 Bay leaf
• 1 Cardamom
• ½ cup Paneer cubes
• A handful Green peas (about ½ cup)
• ½ Capsicum (bell pepper), chopped
• 1 Onion, chopped
• ½ tsp Cumin powder
• ¼ tsp Garam masala
• 2 pinches Chaat masala or tandoori masala
• To taste Salt
• 1 tbsp Oil (plus 1 tsp)
• A few drops Lemon juice
• 1 Onion (for grinding)
• 1-2 Green chili
• 4 Garlic pods
• 1 tbsp Fresh cream or 7 Cashew nuts
• 1 tsp Kasoori methi (dried fenugreek leaves)
• One handful Mint leaves
• A little Coriander leaves, chopped
• 3 tsp Oil (for roasting)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Basmati Rice: The Choice of Grains
Basmati rice is key here. Its long grains and delicate aroma really shine in this dish. I prefer the aged basmati for the best texture and flavor. About 185g of uncooked rice is equivalent to 1 cup.

Paneer: Selecting the Right Texture
You want a paneer that holds its shape well during cooking. I usually go for the non-melting variety. If yours is a little soft, gently pat it dry with a paper towel before adding it to the rice. Around 100g of paneer is equivalent to ½ cup cubed.

Kasoori Methi: The Secret to Authentic Flavor
Don’t skip the kasoori methi! It adds a unique, slightly bitter, and wonderfully fragrant note that’s essential to authentic Indian flavors. You can find it at most Indian grocery stores.

Spice Blends: Exploring Regional Variations (Chaat Masala vs. Tandoori Masala)
I love using chaat masala for a tangy kick, but tandoori masala works beautifully too, giving it a slightly smoky flavor. Feel free to experiment!

Oil: Choosing the Best Oil for Indian Cooking
Traditionally, ghee (clarified butter) is used for richness, but any neutral-flavored oil like vegetable or canola oil works well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in 1 cup (240ml) of water for about 30 minutes. This helps the grains cook up fluffy.
2. While the rice is soaking, chop the onions, garlic, mint, and coriander leaves that you’ll need for grinding the green paste.
3. Heat 3 tsp of oil in a pan and sauté the chopped onions, green chili, garlic, and cashew nuts (if using) until golden brown. Then, add the mint, coriander, and kasoori methi. Let it cool slightly before grinding it into a smooth paste with the fresh cream (or a little water if you’re skipping the cream).
4. In a pressure cooker, heat 1 tbsp of oil. Add the bay leaf and cardamom and let them sizzle for a few seconds. Then, add the green paste and cook for about 2 minutes, stirring constantly.
5. Now, add the paneer cubes, cumin powder, garam masala, green peas (if using), and salt. Mix everything well to coat the paneer and peas with the spice blend.
6. Drain the soaked rice and add it to the pressure cooker along with the reserved water. Squeeze in a few drops of lemon juice. Close the lid and pressure cook for 1 whistle, then simmer on low heat for 5 minutes.
7. While the rice is cooking, heat 1 tsp of oil in a separate pan and sauté the cubed capsicum and onions with a pinch of chaat masala until they’re golden brown and slightly softened.
8. Once the pressure has released, gently mix the roasted vegetables into the cooked rice. Serve hot with a side of raita (yogurt dip)!

Expert Tips

A few little things to keep in mind for the best results:

Achieving Fluffy Rice
Soaking the rice is crucial! It helps the grains cook evenly and prevents them from becoming mushy. Don’t overcook it – you want each grain to be separate and distinct.

Perfecting the Green Paste
The green paste is where a lot of the flavor comes from, so don’t rush it. Make sure it’s a smooth, vibrant green.

Adjusting Spice Levels
Feel free to adjust the amount of green chili and garam masala to suit your taste.

Variations

Want to switch things up? Here are a few ideas:

Vegan Paneer Rice (Using Tofu)
My friend, Priya, loves making this with firm or extra-firm tofu instead of paneer. Just press the tofu to remove excess water and cube it before adding it to the rice.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your garam masala and chaat masala are also gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
For a milder flavor, reduce or omit the green chili. For a spicier kick, add a pinch of cayenne pepper or use a hotter variety of chili.

Festival Adaptations (Navratri, Diwali)
During Navratri, you can skip the onions and garlic for a satvik (pure) version. For Diwali, you can add a sprinkle of chopped nuts like almonds and pistachios for extra richness.

Serving Suggestions

This Paneer Rice is fantastic on its own, but it’s even better with some accompaniments!

• Raita: A cooling yogurt dip is a must!
• Salad: A simple cucumber and tomato salad adds freshness.
• Papadums: Crispy papadums provide a satisfying crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

Can I make this recipe ahead of time?
You can prepare the green paste a day in advance and store it in the refrigerator.

What is the best way to prevent the rice from sticking?
Soaking the rice and using enough water are key. Also, avoid stirring the rice too much while it’s cooking.

Can I use frozen peas instead of fresh?
Absolutely! Just add them directly to the pressure cooker along with the paneer.

What can I substitute for paneer if I don’t have it?
Tofu, as mentioned before, is a great option. You could also use potatoes or cauliflower.

How can I adjust the recipe for a larger gathering?
Simply double or triple the ingredients, keeping the ratios the same. You may need to adjust the cooking time slightly.

What is Kasoori Methi and where can I find it?
Kasoori methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online. It adds a unique flavor that you won’t want to miss!

Enjoy making this delicious Paneer Rice! I hope it becomes a favorite in your kitchen too. Let me know how it turns out in the comments below!