Paneer Pulao

Paneer pulao is a fragrant, healthy, delicious, and mildly spiced paneer rice prepared with paneer, basmati rice, herbs, and spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-pulao/

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RECIPE INGREDIENTS

» For Paneer Pulao

• 1 cup long-grain basmati rice
• 4 tablespoon ghee/oil
• 250 grams paneer, Cut into cubes
• 1 teaspoon cumin seeds
• 2 bay 1eaves
• 7-8 black peppercorns
• 7-8 cloves
• 1-inch cinnamon stick
• 2 green cardamom pods
• 1 black cardamom
• 1 star-anise
• 2-3 green chillies, slit
• 1 tablespoon ginger juliennes
• 1/4 cup cashew's, halved
• 2 tablespoons raisins
• 1 teaspoon ginger-garlic paste
• 1 large-sized onion, thinly sliced
• 1/2 cup carrot, chopped or cubed
• 1/2 cup green peas, fresh or frozen
• Salt, to taste
• 2 cups water
• 1 tablespoon fresh cilantro (coriander), chopped
• 1 tablespoon mint leaves, chopped
• 1/2 teaspoon lemon juice
• 1/2 teaspoon garam masala powder

» For serving:

• Ginger juliennes
• Fresh cilantro (coriander), chopped
• Raita of your choice

RECIPE INSTRUCTIONS

» Making Paneer Pulao

1. Wash the rice 3-4 times or until water comes clear. After that, add enough water to the rice and soak for 30 minutes. After 30 minutes drain the rice and keep it aside.
2. Now heat 4 tablespoons of ghee/oil in a pan. Once hot, add the paneer cubes in a single layer and shallow fry till they are browned from all the sides. Once fried, transfer the paneer cubes to a plate and set them aside.
3. Use the same ghee for making pulao. Add the same ghee to a dutch oven or a thick-bottomed saucepan. Once the ghee is hot, add cumin seeds and let them sizzle for a few seconds. Now add ginger juliennes, sliced green chilies, cinnamon stick, black cardamom, green cardamom pods, star anise, bay leaves, black peppercorns, and cloves.
4. Also add halved cashew nuts and raisins. Saute everything for about 1 minute on medium heat or until cashew nuts are lightly golden.
5. Add sliced onions and fry them for 2 minutes. Now add ginger-garlic paste and fry till onions turn translucent.
6. Then add chopped carrots, and cook for 1 minute. Now add the drained rice and toss gently on medium heat for about 1 minute to coat the rice with the ghee. Then add salt and give it a mix.
7. After that, add coriander leaves, mint leaves, and 2 cups of water. Mix gently to combine.
8. Also add lemon juice, green peas, and stir. Lemon juice helps rice make non-sticky and also prevents it from coloring. Lastly, add garam masala powder, and stir again.
9. Cover the lid of the pan and cook the pulao on medium heat for 5 minutes. Now uncover the pan, add fried paneer cubes and toss lightly. Cover the pan again and cook again for 3-4 minutes or until rice is cooked and all the water is absorbed.
10. Once the rice is cooked and all the water has been absorbed then turn off the heat and uncover the pan. Rice is tender and soft now. Let the rice rest for 5 minutes, after that, fluff the paneer pulao using a fork.
11. Garnish with ginger juliennes and cilantro. Serve hot with raita & pickle.

RECIPE NOTES

1. For shallow-frying, you can use any pan. But if you are planning to roast paneer cubes then make sure to use a well-seasoned pan to make sure that paneer doesn?t stick to the pan. A non-stick pan can also be used here.
2. This recipe doesn?t make a spicy pulao, so kids can also enjoy this. If you want spicy and hot pulao then you either increase the amount of green chilies or use the green chili paste.
3. To make the vegan paneer pulao, use either vegan butter or oil. Also, swap paneer with firm tofu.
4. You can easily double or triple the recipe.