Paneer Pulao

Paneer pulao is similar like vegetable pulao. In vegetable pulao or pilaf rice is mixed with vegetables and mildly flavour with spices whereas in paneer pulao spicy paneer is mixed with pulao rice. In this recipe paneer smells very good and it taste delicious. It goes well with raita or any curry or without any side dish.

Here is the recipe.

Cooking time : 45 minutes

Cooking for : 2 person

Ingredients for spicy paneer

• Paneer : 100 gms
• Ginger-garlic paste : 1 tsp
• Turmeric powder : ½ tsp
• Red chili powder : ½ tsp
• Cumin powder : ½ tsp
• Coriander powder : ½ tsp
• Kasuri methi or dried fenugreek leaves : 1 tbsp.
• Gram flour or besan : 1.5 tbsp.
• Salt to taste
• Oil : 2 tbsp.

Ingredients for pulao

• Rice uncooked : 1 cup ( long grain)
• Chopped vegetables : 1/2 cup (peas, carrots)
• Cashew nut : 10 ( optional)
• Bay leaves
• Cinnamon : 2 piece
• Clove : 4
• A hand full of mint leaves (chopped)
• Vegetable oil / ghee / clarified butter  : 3 tbsp.
• Cumin seed : 1 tsp
• Turmeric powder : 1/4^th tsp (optional)
• Onion : 1 small (chopped into thin slices)
• Ginger-garlic paste: 1 tsp
• Salt : 1 to taste
• Water : 2 cup

Preparation of paneer

1. First cut the paneer into cubes.
2. Take them in a bowl and add red chilli powder, turmeric powder, cumin powder, coriander powder, ginger garlic paste, salt, dried fenugreek leaves and besan.
3. Mix very well and rest it for 30 minutes.
4. After 30 minutes, heat a non-stick pan and add oil in it.
5. Then fry the marinated mixture till it become golden in colour.

For more rice recipes Click here

 Peas pulao

 Vegetable Pulao

Preparation of pulao

1. First clean the rice in water and soak it for 10 minutes.
2. Drain it and keep it aside.
3. Heat 1 tbsp. of oil in a thick bottom pan and fry the cashew nut till it become light golden in colour. Remove them from oil and keep them aside.
4. In the same pan add 2 tbsp. of oil and then add bay leaves, cinnamon and cloves in it.
5. When the beautiful aroma comes out add cumin seeds into it.
6. Let the cumin seeds crackle and add chopped mint leaves in it.
7. Saute it for few seconds and then add chopped onions in it.
8. When the onion becomes translucent in colour add ginger-garlic paste in it.
9. Fry till the raw flavour of ginger-garlic goes out and then adds chopped vegetables in it.
10. Fry for few seconds then add rice and turmeric powder in it.
11. Fry for 2 to 3 minutes in medium flame and then add 2 cups of water in it along with fried cashew nuts.
12. Season it with salt.
13. Mix properly and cover the pan tightly with a lid.
14. Cook in a low flame till all water absorbed.
15. Check if the rice is not cooked properly then add little bit of water and cook till it completely done.
16. If you are using a rice cooker after step 12 transfer all the ingredients into a rice cooker and wait till it’s done.
17. Then mix the paneer with pulao rice and close the lid for two minutes.
18. Let the beautiful aroma of paneer spread all over the pulao.
19. Serve hot with raita or curry of your choice or you can eat without any side dish.

NOTE:

• If you are using pressure cooker add 1and 3/4^th cups of water instead of 2 cups.
• After step 13 put the gas on high flame and wait for 2 whistles.
• In this recipe I am using turmeric powder which is optional. You can skip this.
• If mint is not available then you can make this pulao without it.