Paneer Pulao Recipe - Video

PREP TIME: 20 mins

COOK TIME: 15 mins

TOTAL TIME: 35 mins

Delicious Paneer Pulao especially for paneer-based food lovers.

INGREDIENTS

For Paneer Marination

·         1 cup paneer cut into cubes

·         ½ cup thick yogurt.

·         2 tsp red chilli powder.

·         1 tsp garam masala.

·         **Few sprigs of coriander leaves (not added in video)

Other Ingredients:

1½ tablespoon oil

1 tablespoon ghee

3 cloves

2 cardamoms

1 star anise

2 sticks cinnamon

2 slit green chilies

2 medium sized onions, chopped

1 cup basmati rice

11/2 cups Water

Required salt

** Cashew-nuts (not added in video)

**Lemon juice -1 tbsp (not added in video)

INSTRUCTIONS

Prep process:

Let’s first marinate the paneer and keep aside. To do this, take 1 cup of paneer marinate it with ½ cup curd, red chilli powder, garam masala, little salt and some sprigs of coriander leaves. Leave it for 20 minutes.

Wash and soak 1 cup of rice in water for half an hour. Keep it aside for later use.

Now let’s start on the stove,

Heat oil and ghee, add in cloves, cinnamon, cardamom, star anise, bay leaves then add green chilli and chopped onions.  Saute till onion turns transparent.

Add ginger-garlic paste and saute for some more time. Then add in the marinated paneer.

Keep sautéing the mixture until the oil is seen bubbling along the sides of the pan. During this time, add in the basmati rice and fry it for some time. Frying the rice in oil enhances the flavor and lengthens the grains.

Once done frying, adding water (1 cup basmati rice: 1.5 cup of water) to the pan. Let it come to a boil, add required amount of salt (note: salt already added in paneer marination) and close the lid of the pressure cooker.

Cook for 3 whistles. Once the pressure is out, open and serve the hot and tasty paneer Pulao with onion/carrot/cucumber raitha.

**Please Note:

You can add one teaspoon of lemon juice with the water to your rice, so you get clump-less and more fluffy rice easy to serve.

You can add fried cashews to your Pulao before serving to make it tastier.

You should add coriander sprigs in the marination process.

During marination, I’ve added some red chilli powder mixed with coriander which was available at home and some Kashmiri chilli powder. You can do so or add only red chilli powder.

TIPS:

I usually place paneer in water and store it in the refrigerator for 2-3 days as it remains soft and fresh.

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