Paneer Pulao


Learn how to Make Paneer Pulao with this simple recipe.

  • 20 mins
  • Prep Time
  • 15 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating


    1 ½ cups basmathi rice

    2 ½ cups water

    Salt to taste

    Oil or ghee as needed

    1 large onion

    1 to 2 green chilies (skip for kids)

    ½ cup green peas

    ½ cup carrots

    Dry spices--

    1 small bay leaf

    1 small star anise

    ½ tsp. shahi jeera / black cumin

    3 green cardamoms

    6 cloves

    1 strand of mace

    1 inch cinnamon stick

    1 tsp. ginger garlic paste

    handful of coriander leaves

    handful of pudina / mint

    for paneer marination--

    1 ½ cup paneer cubes

    1 ½ oil

    ¾ tsp ginger garlic paste

    ¼ tsp red chili powder

    ½ tsp garam masala

    salt as needed

    1 heaped tsp besan / chick pea flour

    ¼ to ½ kasuri methi

    Chilli Powder

    Cumin Powder

    Garam Masala

    Ginger Garlic Paste

    Kasuri Methi


  • 20 mins
  • Prep Time
  • 15 mins
  • Cook Time
  • 1Add all the marination ingredients to rinsed and drained paneer. Mix and set aside.

    2Heat oil or ghee in a pot or cooker, fry all the dry spices till they begin to sizzle.

    3Fry onions until golden or brown.

    4Fry ginger garlic paste till the raw smell goes off.

    5Add all the chopped veggies and saute for 2 minutes.

    6Add coriander and mint leaves. Fry until you begin to smell good.

    7Add water and salt. Bring it to a boil.

    8Add soaked and drained rice and cook until done. If cooking in a pressure cooker, simmer the flame when the water almost evaporates and rice is still soggy.

    9Cover with the lid and cook for 4 to 5 minutes and switch off.

    10Meanwhile, add paneer along with the marinade and saute till golden.

    11When the pressure goes off fluff the rice and top with paneer.

    12Serve paneer pulao with a raita or a salad.

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