Paneer pulao is a delicious one pot rice pilaf made with spices and veggies, topped with crisp pan fried paneer. Make this delicious dish for a quick dinner.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1½ cups basmati rice ((read notes to use other kind))
  • 2½ cups water for stovetop pressure cooker ((3 cups for pot, 1¾ cups + 2 tbsp for instant pot))
  • ½ teaspoon salt ((adjust to taste))
  • 2 tablespoons oil (or ghee as needed)
  • 1 large onion (sliced thin (optional))
  • 1 to 2 green chilies ((omit for kids))
  • ½ cup green peas
  • ½ cup carrots
  • 1 tablespoon ginger garlic paste
  • ¼ cup coriander leaves (fine chopped)
  • 12 to 15 mint leaves (fine chopped)
  • 1 small bay leaf
  • ½ teaspoon cumin seeds
  • 3 to 4 green cardamoms
  • 6 cloves
  • 1 inch cinnamon
  • 1 small star anise ((biryani flower))
  • 1½ cup paneer (cubes)
  • 1½ tablespoon oil
  • ¾ teaspoon ginger garlic paste
  • ¼ teaspoon red chili powder
  • ½ teaspoon garam masala
  • salt as needed
  • 1 tablespoon gram flour
  • ¼ to ½ kasuri methi ((dried fenugreek leaves))

Method

  1. Prep-up paneer: Add all the marination ingredients including 1½ tablespoon oil to paneer. Mix and set aside. If it is too dry, sprinkle 1 tbsp water. Rinse and soak rice in water for 15 mins.
  2. Make pulao rice: Heat oil or ghee in a pot or cooker. Add all the whole spices. When they begin to sizzle, add sliced onions & green chilies. Saute them until golden.
  3. Saute ginger garlic paste till the raw smell is gone, for 1 minute. Add all the chopped veggies, mint and coriander leaves. Saute for 2 to 3 mins. Pour water and stir in salt. Taste test and adjust salt to make it slightly salty.
  4. Bring it to a boil. Add soaked and drained rice and pressure cook for 1 whistle on a medium flame. If cooking in a pot, cover and cook on a low flame until the rice is done.
  5. Fry Paneer: Meanwhile, heat a non-stick pan and place the marinated paneer cubes. Fry them until golden. If the pan looks too dry add some oil.
  6. Assemble Paneer Pulao: When the pressure releases naturally, open the lid and fluff up. Remove to a serving plate and top the fried paneer. Serve paneer pulao with a raita or a salad.

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.