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Paneer Pulao | Matar Paneer Pulao | Pulao Recipes

Paneer Pulao

To make a filling dish takes not much effort. You can also make it fancy-looking by actually not spending a lot of time and effort. How about a flavourful paneer pulao to be the main dish. So it can be served with raitha and that is lunch taken care of. Soft golden paneer in a rice pulao sounds mouth-watering, so here it is!
For this paneer pulao, I have roasted off some whole garam masala to make a fresh and fragrant masala. Paneer pulao makes a for a great lunch box dish or a main dish for a party. Typically I use basmati rice to make any pulao but you can use any long grained rice to make pulao, turns out really tasty.

You can choose to add some vegetables like carrots, beans and potatoes if you wish to. Kids and adults alike will love this pulao, it is fun to eat! So why wait, make this paneer pulao anytime and enjoy! Try more pulao recipes from FOI, pudina vegetable pulao, methi matar pulao, peas pulao, carrot pulao etc. More rice recipes like special jeera rice, tomato bhaat, gorikayi bhaat, tengu anna, uddina bhaat etc.


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Paneer Pulao | Matar Paneer Pulao | Pulao Recipes
 
Prep time
Cook time
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Golden and soft paneer cubes in a fragrant and flavourful paneer pulao
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 2-3 people
Ingredients
  • 150 Gm or 1 Cup diced paneer cubes
  • 1 Tsp oil
  • 1 Cup basmati rice
  • ½ Cup green peas
  • 1-2 cloves of garlic
  • 1 green chilli
  • 2 Tbsp ghee
  • 1-2 sliced shallots/onions
  • Salt to taste
  • ½ Tsp garam masala
  • Juice of ½ lemon
  • 2 Cups water
Whole Masala:
  • ½ Tsp jeera
  • 7-8 whole black pepper
  • 1-2 bay leaf/leaves
Spices to grind and roast:
  • ¼ Tsp shahi jeera/caraway seeds
  • 1 green elaichi/choti elaichi
  • 1 black elaichi/moti elaichi
  • 2 laung/cloves
  • 8-10 black peppercorn
  • 1 Tsp jeera
  • 1" dalchini/cinnamon
Method
  1. In a small pan, lightly roast all items given under spices to grind and roast
  2. Carefully open up the black cardamom and get the seeds out
  3. Grind the roasted spices into a coarse masala and keep aside
  4. Heat ghee in a pan
  5. Splutter jeera
  6. Add whole black pepper and bay leaves
  7. Make chilli-garlic paste
  8. Add sliced onions and saute till onions turn lightly soft and golden, add chilli-garlic paste and saute
  9. Add roasted and ground masala powder
  10. Throw in the peas and saute
  11. Next add washed basmati rice
  12. Pour 2 Cups water
  13. Season with salt and add little garam masala
  14. Cover and cook
  15. In another pan, heat little oil
  16. Cube the paneer and saute in oil till golden and soft
  17. Water is almost absorbed by the rice
  18. Dot with paneer cubes
  19. Cover and cook further few minutes till rice is done
  20. Squeeze in juice of a half a lemon and garnish with coriander leaves
  21. Serve hot with raitha!
Notes
Do not over fry the paneer in oil, they will become hard and chewy

Masala powder can be made in advance

Use only garam masala for a faster variation, just increase the quantity of garam masala as per your taste
3.5.3226
Paneer Pulao Stepwise:
In a small pan, lightly roast all items given under spices to grind and roast
  
Carefully open up the black cardamom and get the seeds out

Grind the roasted spices into a coarse masala and keep aside
 
Heat ghee in a pan

Splutter jeera

Add whole black pepper and bay leaves
  
Make chilli-garlic paste
 
Add sliced onions and saute till onions turn lightly soft and golden, add chilli-garlic paste and saute
 
Add roasted and ground masala powder

Throw in the peas and saute

Next add washed basmati rice 

Pour 2 Cups water

Season with salt and add little garam masala
 
Cover and cook

In another pan, heat little oil

Cube the paneer and saute in oil till golden and soft
  
Water is almost absorbed by the rice
 
Dot with paneer cubes
 
Cover and cook further few minutes till rice is done

Squeeze in juice of a half a lemon, garnish with coriander leaves

Serve hot with raitha!

 

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