paneer pulao recipe, paneer rice recipe

Paneer pulao or paneer rice is a simply flavoured rice delicacy made using indian cottage cheese and is a delicious rice dish made with basmati rice and cottage cheese. A simple and quick one pot pulao in a pressure cooker.

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 the 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 colour to the rice as well as added some chopped carrots to give the rice dish a colourful look.

For more pulao recipes do check out vegetable pulao, egg pulao, peas pulao etc…

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 or make in Instant pot?

Both methods give good results by following some good tips while making them in any method.

Pressure cooking:

• For any method soaking basmati rice is essential for at least 30 minutes before adding them to cook.
• The rice and water are 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, the 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.

Slow cooking:

• 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.

Instant pot cooking method

• Use the Instant pot, add some oil and heat it.
• Turn on the saute mode and use the medium to a high level.
• 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 colour while stirring.
• Add ginger-garlic paste and saute few seconds to get rid of the 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 for a minute.
• Add 3.5 cups of water for 2 cups of soaked basmati rice.
• Add salt to taste, stir well.
• Change the pressure release valve to sealing mode.
• Press the pressure cook mode. Set the timer to 12 minutes.
• Quick-release after 5 minutes of Natural pressure release.
• Remove the Instant pot lid.
• Serve hot.

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 it 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.

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 tablespoon 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 ½ 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.

Video

Recipe

Paneer pulao recipe or paneer rice

yummy indian kitchen

Paneer rice made by cooking paneer, peas, rice and spices.

Prep Time 30 mins

Cook Time 30 mins

Course dinner, Lunch, Main(Rice)

Cuisine Indian, North Indian, Punjabi

Servings 3

Calories 738 kcal

Ingredients  

1x2x3x

• 200 gms paneer/cottage cheese cubes
• 500 gms basmati rice (washed and soaked for 30 minutes)
• 3 tablespoon oil
• 2 cloves/ loung
• 1 bay leaf/tej patta
• 1 small cinnamon stick
• 2 cardamoms/elaichi
• ½ teaspoon shahi zeera/caraway seeds
• 1 medium size onion, finely sliced
• 3 slit green chillies
• ½ teaspoon ginger garlic paste
• 2 tablespoon matar/green peas
• 1 tablespoon finely chopped carrots
• 1 tablespoon chopped coriander leaves
• 4 mint leaves
• ½ teaspoon garam masala powder
• salt to taste
• 5.5 cups water

Instructions 

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 tablespoon 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 for a minute.

• Add 5 ½ 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.

Notes

• Ordinary rice too can be used in place of basmati rice.
• Oil can be substituted with ghee/ clarified butter for more rich taste.

Nutrition

Nutrition Facts

Paneer pulao recipe or paneer rice

Amount Per Serving

Calories 738
Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Sodium 9mg0%

Potassium 207mg6%

Carbohydrates 134g45%

Fiber 3g13%

Sugar 1g1%

Protein 12g24%

Vitamin A 57IU1%

Vitamin C 1mg1%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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