Warm, richly spiced, and built for a satisfying meal, Paneer Pulao Recipe | High Protein Pulav is a vegetarian Indian pulao made with ghee, paneer, and cumin in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4 Servings
  • Category: pulao
  • Cuisine: Indian

Ingredients

  • 2 tbsp ghee
  • 1 cup paneer (cubed)
  • 1 tsp cumin
  • 1 bay leaf
  • 1 tsp cloves
  • ½ javetri
  • ½ tsp pepper
  • 1 inch cinnamon
  • 2 tbsp ginger garlic (finely chopped)
  • 1 onion (sliced)
  • 3 chilli (finely chopped)
  • ½ tsp turmeric
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • 1 tsp salt
  • 3 cup water
  • 1½ cup basmati rice
  • 2 tsp lemon juice
  • 3 tbsp coriander (finely chopped)

Method

  1. Firstly, in a large kadai, heat 2 tbsp ghee and roast 1 cup paneer.
  2. Roast till the paneer turns golden brown. Keep aside.
  3. In the same ghee, add spices 1 tsp cumin, 1 bay leaf, 1 tsp cloves, ½ javetri, ½ tsp pepper, 1 inch cinnamon. Sauté till the spices turn aromatic.
  4. Now add 2 tbsp of ginger-garlic and sauté well.
  5. Also, add 1 onion and sauté until golden brown.
  6. Add 3 chillies and sauté till aromatic.
  7. Keeping the flame on low, add ½ tsp turmeric, 1 tsp garam masala, ½ tsp cumin powder and 1 tsp salt. Sauté till the spices turn aromatic.
  8. Pour in 3 cups of water and bring to a boil.
  9. Add 1½ cups of basmati rice, fried paneer, 2 tsp of lemon juice and 3 tbsp of coriander. Mix gently.
  10. Once the water comes to a boil, cover and simmer for 20 minutes.
  11. Fluff the rice gently, making sure it's not sticky.
  12. Finally, enjoy Paneer Pulao Recipe with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.