How to make Pulao Paneer

Paneer pulao is a fragrant and tasty dish that combines aromatic rice, luscious paneer (Indian cottage cheese) cubes, and a medley of veggies. The freshly ground pulao spice, which gives the meal an alluring aroma and flavor, is the key to its aromatic greatness. Although pulao with vegetables, peas, and mushrooms is a popular option, paneer pulao is distinguished by its distinct combination of flavors and textures.

Two hours for cooking

Serving Dimensions: 4

Let’s get started with the comprehensive ingredient list and cooking directions for this flavorful, mildly spicy Paneer pulao.

Ingredients:

• One cup of rice, basmati
• 1/2 cup cubes of paneer
• Half a cup of mixed peas and carrots
• One big onion, thinly sliced
• two chiles verdes
• One tsp of pasted ginger garlic
• chopped fresh coriander leaves, to taste
• Add salt to taste.
• Ghee, or clarified butter, or oil

DIRECTIONS:

Making the rice:

After giving the Basmati rice a thorough rinse, let it soak in water for around half an hour. After draining, put it aside.

Preparing the Rice:

Heat the ghee in a pan over a medium heat for approximately three minutes.
To the ghee, add the drained soaked rice, and sauté it for a bit until it gets dry.

Preparing the Pulao:

Heat the oil in a different pan over a medium heat.
Add the green chilies and sliced onions. They should be sautéed until the onions lose color and become transparent.
Add the ginger-garlic paste and keep sautéing.
Add the carrots and mixed peas. Cook them through until the halfway point.
Add one cup of water, then taste and adjust with salt. Give the veggies time to cook.

the cooked rice from earlier to the mixture of vegetables. Place a lid on it and cook it over medium heat.
Make the paneer cubes while the pulao is cooking.
Reduce the size of the paneer cubes for maximum flavor.

Paneer cubes are usually fried in a non-stick skillet till golden after being thawed or soaked in boiling water.
Drain the paneer and add it to the pulao after it’s cooked.
To avoid the texture of the pulao being impacted by too much moisture, make sure the paneer is thoroughly drained.

Presenting Your Mouthwatering Paneer Pulao:

To equally spread the flavors, gently stir the paneer into the pulao.
Add finely cut coriander leaves as a garnish for your Paneer Pulao.
Serve your flavorful and delicious Paneer Pulao hot with roasted papads, mango chutney, raita, or a crisp salad of vegetables.

SUGGESTIONS:

Quality of Paneer: For this recipe, use firm, fresh paneer to make sure it holds its shape and doesn’t crumble while cooking.
Preparation: To avoid too much moisture, make sure the paneer is well-drained before adding it to the pulao.
Rice Choice: For optimal effects, use premium Basmati rice, which gives the pulao a lovely fragrance and fluff.

Paneer pulao is a tasty dish that can be enjoyed on a variety of occasions since it is a harmonic union of tastes and textures. This recipe is rich and satisfying, certain to please your palate. It combines the aroma of spices, the creaminess of paneer, and the fluff of Basmati rice. So, savor the fragrant and deep Paneer experience. Bravo!