Paneer pulao is mildly spiced and with rich aroma of paneer and ghee. Paneer can be replaced with any vegetable of your choice.
I have used basmati rice, you can replace it with normal rice or jeera rice. But taste differs with each rice variety.
Directions:
1. Before starting to cook, wash and soak the basmati rice until its needed. Approximately 15 minutes.
2. Chop the paneer into cubes. Heat ghee in a thick bottomed vessel in which you are going to cook rice. Fry the paneer cubes until it turns brown. Transfer it to a bowl containing warm water/curd.
3. In the same pan, add ghee+oil, put in all the whole spices. Bay leaf, cinnamon, cardamom, cloves, star rinse, fennel seeds, shahi jeera.
4. Once the whole spices starts letting out aroma, add sliced onions. Fry until it turns brown. Add green chillies, broken cashews, grated paneer and mint leaves. Saute for a minute.
5. Add turmeric powder, chilli powder and pepper powder. Mix well.
6. Add fresh cream and curd.mix well.
7. Now add the soaked rice . Fry it for a minute or two. Add water and salt. I ve used water in 1:2 1/4 ratio. Depending upon the quality and type of rice used this may vary. If you are soaking the rice, it will get cooked soon, so reduce the water ratio.
8. Adjust salt. When you taste the water, it should be slightly salty. Close and cook until rice is done.
9. Open and add the fried paneer cubes. Mix gently and serve hot!
Incase you dont like the whole spices disturbing your meal, remove them before serving.
Paneer pulao recipe:
Paneer Pulao
Ingredients
- 1 Cup Basmati rice
- 250 Gms Paneer Chopped to cubes. Reserve 1/4 cup for grating)
- 1 No Bay leaf
- 1 Inch Cinnamon
- 1 No. Green cardamom
- 1 No. Star rinse
- 2 No. Cloves
- 1 Tsp Fennel seeds
- 1 1/4 Tsp Shahi jeera
- 2 Big sized Onions Sliced
- 2 Long Green chillies Slit open
- 1 1/2 Tsp Ginger garlic paste
- 2 Tbsp Broken cashew
- 8 - 10 Fresh Mint leaves
- 1/2 Tsp Turmeric powder
- 1 Tsp Chilli powder
- 1/2 Tsp Pepper powder
- 1 Tbsp Fresh cream
- 1 Tbsp Curd
- Salt To taste
- 2 Tbsp Ghee
Instructions
- Before starting to cook, wash and soak the basmati rice until its needed. Approximately 15 minutes.
- Chop the paneer into cubes. Heat ghee in a thick bottomed vessel in which you are going to cook rice. Fry the paneer cubes until it turns brown. Transfer it to a bowl containing warm water/curd.
- In the same pan, add ghee+oil, put in all the whole spices. Bay leaf, cinnamon, cardamom, cloves, star rinse, fennel seeds, shahi jeera.
- Once the whole spices starts letting out aroma, add sliced onions and ginger garlic paste. Fry until it turns brown. Add green chillies, broken cashews, grated paneer and mint leaves. Saute for a minute.
- Add turmeric powder, chilli powder and pepper powder. Mix well.
- Add fresh cream and curd.mix well.
- Now add the soaked rice . Fry it for a minute or two. Add water and salt. water in 1:2 1/4 ratio.
- Adjust salt. Close and cook until rice is done.
- Open and add the fried paneer cubes. Mix gently and serve hot!
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