Paneer Pulao Recipe | How To Make Paneer Pulao
Paneer Pulao recipe is liked in many places, especially in India. Its basic ingredient, cheese, and its flavor full of aromatic spices are very much liked by the people. Rice is used in this, of which Basmati rice most commonly used, because its long grains and aroma make the dish even more delicious.
The taste of this dish comes from the creamy texture of paneer and the aroma of spices. This is a wholesome meal which is vegetarian and also health-friendly with protein-rich paneer. Overall, its combination is a good blend of flavors and nutrients, which people like.
About Of Paneer Pulao:
Some popular ingredients for Paneer Pulao Recipe are paneer (obviously!), onions, tomatoes, green chillies, coriander powder, garam masala, and different spices which can be used as per your taste. Every recipe lightly different, but these ingredients are generally used in all. For this paneer pulao, I have ground whole spices to make aromatic pulao masala. It is this masala which gives a nice aromatic taste to the pulao.
Equipments You Need for Paneer Pulao
Ingredients:
- 2 cups basmati rice
- 200 grams paneer
- 2 tablespoons oil or ghee
- 1 large onion, thinly sliced
- 2 green chilli
- 1 tablespoon ginger-garlic paste
- 2 cup mixed vegetables (carrots, peas, beans, etc.), chopped
- 1 teaspoon cumin seeds
- 2-3 cloves
- 2-3 green
- 1 large tomato, chopped
- 1-inch cinnamon stick
- 1 bay leaf
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 4 cups water
- fresh coriander leaves
How To Make Paneer Pulao Recipe:
1. sabse phele hum In a grinder, add all the spices to make Pulao Masala .cumin, oregano, fennel, black cardamom, green cardamom, cloves, cinnamonPut all these ingredients together in a grinder and grind them.
2. Wash the basmati rice until the water runs clear of starch. Soak basmati rice in enough water for 20 to 30 minutes. After 20 to 30 minutes, drain the water and keep the rice aside.
3. Make a paste by grinding ginger, garlic cloves and 2 green chillies.
4. Heat 1 tablespoon ghee or oil in a pan. Add 1 bay leaf and sauté for 2 to 3 seconds. Then add finely chopped onion into it.
5. Fry on low flame while stirring continuously until it starts to brown.Then add ginger, garlic and green chilli paste.Fry for a few seconds or until the raw aroma of ginger and garlic goes away.
6. If you are adding green peas, add them now and fry for 2 to 3 minutes. The combination of peas with paneer tastes good. Which further adds to the taste of paneer pulao.
Read More:
7. Add drained rice. Stir gently and fry for a minute.
8. Add 3 to 4 cups water, 1 teaspoon lemon juice and salt as required.
10. Mix the pure misran while stirring well. Cover the pan tightly with a lid. Confirm once so that no steam comes out from the edges. Cook the rice on low to medium flame.
11. While the rice is cooking, chop the cheese. Heat ghee on the pan. If you want, use a non-stick pan to fry the paneer. If the pan is non-stick then the paneer pieces will stick to the pan.
12. Add paneer pieces and fry until lightly golden. You will see that the color of the cheese will rise a bit.
13. When the rice cooked and absorbs all the water, turn off the flame. Let the rice remain like this for 5 minutes so that all the steam is absorbed by the rice.
14. Then add the fried paneer pieces to the pan and mix gently with the rice. Cover the pan with a lid again and let the paneer remain in the rice for 5 minutes. Due to this the cheese becomes soft and also absorbs the aroma of the pulao.
15. Garnish Paneer Pulao with some mint leaves and some fried paneer pieces and serve hot.
Read More: Rice And Pulao Recipe
Paneer Pulao is a delightful and aromatic one-pot dish made with basmati rice, succulent paneer cubes, and a mix of vegetables. Sautéed with spices like cumin, cardamom, and cinnamon, the rice absorbs the rich flavors, while golden paneer adds a creamy texture. Garnished with fresh coriander and mint, this dish is perfect for a wholesome meal, paired with raita or a side curry.
Heat a tablespoon of oil or ghee in a pan over medium heat
Add the paneer cubes and sauté until they are golden brown on all sides. Remove and set aside.
In the same pan, add another tablespoon of oil or ghee.
Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
Add the sliced onions and sauté until golden brown.
Add the green chili and ginger-garlic paste
Add the chopped tomatoes and cook until they become soft and mushy
Add turmeric powder, garam masala, and salt. Mix well.
Add the drained rice and sauté for a couple of minutes, ensuring the rice is well coated with the spices.
Add 4 cups of water and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes
Gently fluff the rice with a fork and add the sautéed paneer cubes. Mix well.
Paneer: Sauté the paneer cubes until they are golden brown to enhance their flavor and texture. Avoid overcooking them to prevent them from becoming tough.
Ensure spices like cumin seeds, cloves, cardamom, and bay leaf are properly sautéed until fragrant. This helps in infusing the rice with aromatic flavors.