Paneer recipes on the blog:
I have shared some of the paneer recipes on the blog and every paneer recipes has turned out to be extremely yummy such as matar paneer, palak paneer, chilli paneer and now this paneer rice and all these are simply amazing recipes made using paneer.
I would like to update many more paneer delicacies in future as I update.
About the recipe:
This is a simple paneer rice pulao made by stir frying the cubes of paneer in some oil and then adding to the tempering.
The tempering is initiated by heating some oil, adding whole spices such as bay leaf or tej patta, cardamoms, cinnamon, cloves and then adding onions which are cooked until they turn translucent and then adding some veggies, spices, herbs and pressure cooking the basmati rice by adding water.
In this recipe I have added veggies such as matar or peas to the paneer pulao which gives a different color to the rice as well added some chopped carrots to give the rice dish a colorful look.
What is paneer?
Paneer is a huge chunk made of curdled milk which is made into a thick chunk by removing all the water from the milk that is curdled and then cut into cubes which are then used in many north indian recipes which taste amazing by adding paneer (cottage cheese).
The paneer is a highly common substitute for non veg food such as chicken and mutton and replacing paneer or cottage cheese in place of any non veg gives almost a similar taste as given for a non veg dish.
Paneer is usually added to many gravies and also to any rice recipes. Paneer is a simple ingredient used to make many special recipes including gravies, kababs, rice recipes, koftas, curries etc…
To pressure cook or slow cook?
Both methods give good results by following some good tips while making them in any method.
- For any method soaking of basmati rice is essential for at least 30 minutes before adding them to cook.
- The rice and water is added at the same time.
- The rice if pressure cooked then maintain the ratio of rice to water in such a way that if 2 cups water is used then add about 3.5 cups of water in place of 4 cups water.
- In simple words, that ratio of rice to water is 1: 1.5.
- Always give a single whistle or not more than 2 whistles while pressure cooking on high flame.
- More than 2 whistles may burn the rice at the bottom.
- In this method, first add the water and then bring it to a boil.
- The next step after boiling water is to add rice and then stirring in between while cooking.
- When the water gets almost absorbed, low down the heat and then cover the lid and dum for 3-4 minutes.
- The rice gets cooked perfectly with these techniques.
Tips to use paneer:
While stir frying just slightly fry the paneer in oil and not for a long time. The longer paneer is cooked, the harder and chewy it gets therefore, just saute it for few minutes on all sides and remove quickly.
Check out the recipe below which is simply made by giving tempering, adding whole spices, paneer, peas, pulao, carrots, rice, water and pressure cooking everything together.
How to make paneer pulao with step by step procedure and photos:
Stir frying paneer:
- Take a pan, add a teaspoon of oil and stir fry the paneer cubes.
- Fry them only for few minutes and not for a long time. Take them out once they slightly start turning into golden color.
Making of the pulao:
- Take a pressure cooker, add 3 tbsp oil and heat it.
- Add whole spices such as cloves, bay leaf, cinnamon, cardamom, shahi zeera. If no shahi zeera then cumin seeds can be added in place of them. Cumin gives a very strong flavor compared to shahi zeera. Add as per choice and preference.
- Add sliced onions, saute and cook them until they turn soft and translucent.
- Saute until the onions turn slight pinkish in color.
- Add ginger garlic paste and saute few seconds to get rid of raw smell.
- Add green peas, chopped carrots, stir fried paneer. Other veggies too can be added at this point as optional ingredients.
- add in coriander leaves, mint leaves, garam masala powder. Mix everything and saute for a minute.
- Add the soaked basmati rice. Soak basmati rice for at least 30 minutes in water.
- Mix and saute few for a minute. Stir fry the rice well.
- Add 5 1/2 cups of water. I am using 3 cups of water therefore, I am adding 5.5 cups of water. Do not add more than required water as it can get soggy and not loose.
- Add Salt to taste, stir well.
- Pressure cook on high flame for 1 whistle.
- Switch off the flame and allow the steam to release naturally. Once the pressure is released, do not open the lid immediately but open it after 5-10 minutes. By chance, if 2 whistles occur then one can release the pressure by force but be careful. Just release the pressure with a spatula.
- The rice is perfectly done and cooked.
FAQ’S FOR THE RECIPE:
Can I use a cooking pot and not a cooker?
Yes, the pulao can be slow cooked and the procedure is to first add water and bring it to a boil and then add the basmati rice and cook until the rice is properly cooked.
My paneer is chewy while eating what should I do?
The paneer if stir fried for a long time gets hard and chewy. Just saute it for few seconds to reduce the chewy texture and keep it soft. If not add the paneer directly without stir frying.
What can be served with paneer peas pulao?
It is good to go with raita or any veg side dish. It is often combined with raita or any creamy gravy or simply serving with dal recipes such as dal tadka, veg kurma etc..
Also there are other pulao recipes or rice recipes on the blog such as egg pulao, bagara rice, tomato biryani, tomato bath, vegetable pulao etc…
All these recipes go well with just plain raita or there are many raitas such as boondi raita too which ca be served with it…
Video procedure for paneer pulao rice:
Paneer pulao or paneer rice recipe card below:
Paneer pulao recipe or paneer rice
Paneer rice made by cooking paneer, peas, rice and spices.
- 200 gms paneer/cottage cheese cubes
- 500 gms basmati rice (washed and soaked for 30 minutes)
- 3 tbsp oil
- 2 cloves/ loung
- 1 bay leaf/tej patta
- 1 small cinnamon stick
- 2 cardamoms/elaichi
- 1/2 tsp shahi zeera/caraway seeds
- 1 medium size onion, finely sliced
- 3 slit green chillies
- 1/2 tsp ginger garlic paste
- 2 tbsp matar/green peas
- 1 tbsp finely chopped carrots
- 1 tbsp chopped coriander leaves
- 4 mint leaves
- 1/2 tsp garam masala powder
- salt to taste
- 5.5 cups water
Stir frying paneer:
Take a pan, add a teaspoon of oil and stir fry the paneer cubes.
Fry them only for few minutes and not for a long time.
Take them out once they slightly start turning into golden color.
Making of the pulao:
Take a pressure cooker, add 3 tbsp oil and heat it.
Add whole spices such as cloves, bay leaf, cinnamon, cardamom, shahi zeera.
Add sliced onions, saute and cook them until they turn soft and translucent.
Add slit green chillies.
Saute until the onions turn slight pinkish in color.
Add ginger garlic paste and saute few seconds to get rid of raw smell.
Add green peas, chopped carrots, stir fried paneer, coriander leaves, mint leaves, garam masala powder.
Mix and saute for a minute.
Add the soaked basmati rice.
Mix and saute few for a minute.
Add 5 1/2 cups of water.
Add Salt to taste, stir well.
Pressure cook on high flame for 1 whistle.
Switch off the flame and allow the steam to release naturally.
Once the pressure is released, open the lid after 5-10 minutes.
The rice is perfectly done and cooked.
Serve hot with raita or gravy.
- Ordinary rice too can be used in place of basmati rice.
- Oil can be substituted with ghee/ clarified butter for more rich taste.
Paneer pulao recipe or paneer rice
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 1g6%
Vitamin A 57IU1%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.