This is a fragrant and lightly spiced paneer pulao made with freshly ground pulao masala which really brings in a lot of flavor and aroma in the recipe.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ½ teaspoon cumin seeds
  • ½ teaspoon caraway seeds ((shahi jeera) - optional)
  • ¼ teaspoon fennel seeds (- optional)
  • 1 black cardamom (- seeds removed and husks discarded - optional)
  • 2 to 3 green cardamoms (- kept whole or seeds removed)
  • 2 to 3 cloves
  • 1 inch cinnamon
  • 1 single strand of mace
  • 1 small piece stone flower ((rock flower or pathar phool or kalpasi) - optional)
  • 1.5 cups basmati rice (or pulao rice)
  • 250 to 300 grams paneer ((Indian cottage cheese))
  • 1 onion (medium to large, thinly sliced)
  • ⅓ cup green peas (- optional)
  • 2 tablespoon ghee (or oil for the pulao)
  • 2 to 3 teaspoons ghee (or oil for pan frying paneer)
  • 3 to 3.25 cups water (or add as required)
  • 1 inch ginger + 2 to 3 garlic cloves + 1 green chilli (- crushed in a mortar-pestle to a paste)
  • 1 tej patta ((Indian bay leaf))
  • 1 to 1.25 teaspoon lemon juice (- optional)
  • 1.5 to 2 tablespoons chopped mint leaves
  • salt (as required)

Method

Making the pulao masala

  1. In a small dry grinder or coffee grinder, add all the spices mentioned: "For the pulao masala".
  2. Grind to a fine powder. Keep aside.

Making pulao

  1. Rinse the basmati rice till the water becomes clear of the starch.
  2. Soaked the basmati rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain and keep the rice aside.
  3. Slice the onions thinly. Chop the mint leaves and keep aside.
  4. Crush the ginger, garlic and green chilli to a paste in a mortar-pestle.
  5. Heat ghee or oil in a pot or a pan. Add the bay leaf and saute for 2 to 3 seconds.
  6. Then add the thinly sliced onions and saute till the onions start to turn golden brown or caramelize.
  7. Then add the ginger, garlic and green chilli paste. Saute till the raw aroma of ginger garlic goes away. (on a low heat, it will take approx 10 to 15 seconds).
  8. Add the chopped mint leaves and the ground pulao masala. Stir for 5 to 8 seconds.
  9. Optional step - if you are adding peas (or other veggies like potatoes, carrots, cauliflower etc) then add now and saute for another 2 to 3 minutes.
  10. Add the drained rice. Stir gently and saute for a minute. Add water, lemon juice and salt as required.
  11. Stir well. Cover the pan tightly with a lid. Make sure no steam escapes from the sides.
  12. On a low to medium heat, simmer till the rice grains are cooked. If the water dries in the pan then add some more water.

Making paneer pulao

  1. When the rice is cooking, chop the paneer into cubes.
  2. Heat ghee on a tawa or a frying pan or skillet. Use a non-stick pan or a well seasoned tawa/griddle to pan fry the paneer. Otherwise the paneer cubes will stick to the pan.
  3. Add the paneer cubes and pan fry till light golden. Don't over fry as then they will become dense and rubbery. Keep the pan fried paneer cubes aside.
  4. Once the rice is cooked, tender and all the water has been absorbed then switch off the heat. Allow the rice to sit for 5 minutes.
  5. Then add the pan fried paneer cubes and gently mix it with the rice.
  6. Cover the pan again with a lid and allow the paneer to be in the rice for another 5 minutes.
  7. This makes the paneer soft and it also absorbs the aroma of the pulao.
  8. Serve paneer pulao hot or warm garnished with some mint leaves and pan fried paneer cubes.
  9. You can serve raita or dal fry or dal tadka with the paneer pulao.

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.