Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao
Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal. Recipe will serve 4.
Ingredients
- 1 cup rice preferred basmati rice
- 1 cup paneer cut into small cubes
- 1/2 cup green peas using frozen peas
- 1/2 cup carrots cut into small cubes
- 1/2 cup corn using frozen corn
- 2 Tbsp clarified butter ghee
- 1 tsp cumin seeds jeera
- 10 curry leaves
- 1 tsp ginger paste adrak
- 1 Tbsp green chili cut in small pieces
- 1 tsp salt namak
- 1/2 tsp garam masala
- 2 Tbsp cilantro chopped hara dhania
- 2 cup water
Instructions
Wash rice gently changing water 2-3 times.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds.
Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao
Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
Recipe will serve 4.
- 1 cup rice (preferred basmati rice)
- 1 cup paneer (cut into small cubes)
- 1/2 cup green peas (using frozen peas)
- 1/2 cup carrots (cut into small cubes)
- 1/2 cup corn (using frozen corn)
- 2 Tbsp clarified butter (ghee)
- 1 tsp cumin seeds (jeera)
- 10 curry leaves
- 1 tsp ginger paste (adrak)
- 1 Tbsp green chili (cut in small pieces)
- 1 tsp salt (namak)
- 1/2 tsp garam masala
- 2 Tbsp cilantro chopped (hara dhania)
- 2 cup water
Wash rice gently changing water 2-3 times.
- For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
- Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds.
- Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
- Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes
Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike.
Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.
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Preparing the Rice: Washing and Soaking
To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.
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Heating the Oil and Spices: Flavorful Aromatics
In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it's adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it's time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.
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Adding Vegetables and Paneer: Creating a Colorful Medley
Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.
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Cooking the Pulao: Simmering to Perfection
After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you've created a culinary masterpiece that perfectly captures the essence of paneer pulav.
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Final Touches: Garnishing and Fluffing
Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.
If you loved our recipe of paneer pulao then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice.
Shaista Sunbul
December 29, 2018 at 5:22 amLiked your recipe ????????????
Bannie
December 26, 2018 at 3:36 pmYou remind me of my Mama G (grandmother) I love watching your videos and the recipes are great!
Shivashis Das
December 10, 2018 at 9:23 pmHello ???? Mam….,
Your Recipe is very delicious….I just like ???? it……
Dock Softs
September 2, 2018 at 10:33 pmhi you recipe is so good
Manjula Jain
September 2, 2018 at 11:07 pmthanks
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September 2, 2018 at 10:28 pmHi, Manjula Jain, you delivered Vegetable Paneer Pulao, which is looking so delicious and I ever saw your other recipes both are so good and I try that is very tasty thanks a lot for sharing, good work please keep it up…
Prianca
August 23, 2018 at 2:06 pmNamaste Aunty,
Can you please tell me if one can add food colouring or hurdee powder for some colour to this dish?
Manjula Jain
August 27, 2018 at 1:48 pmPrianca, use haldi I do not like to use the food color
Amit
July 11, 2018 at 2:49 amWow! The recipe that you given has worked well while following your videos and preparing the same meal at my home. Thanks for helping us make great dishes like this.
Jaswinder Kaur
June 19, 2018 at 6:28 pmHello Manjula Ji,
Your videos are always good!
Thanks a lot.
dannie
May 18, 2018 at 12:49 amNice meal,though I would have preferred to use some spices to add more color to it.
Monika Singh
April 6, 2018 at 12:49 amI had this several times on special occasions. The best thing about this recipe is that it is very delicious and i love to have this every time. Usually i take this with yogurt. The way you made is awesome.
Anu
March 19, 2018 at 12:30 pmI tried it yesterday and it turned out very well. I added a little garlic as people in my household like it. Thank you Manjulaji! I am a big fan of your cooking 🙂 I cannot thank you enough for Boondi Ladoo recipe!
Chandana Shah
March 17, 2018 at 3:42 pmHi Manjulaji,
Which brand of basmati rice did you use ?
Manjula Jain
March 19, 2018 at 12:49 amChandana, I don’t find much difference in different brand rice, this time I used Laxmi brand