Paneer Pulao

Paneer Pulao ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 200 grams Paneer
• 3 tbsp Ghee or cooking oil
• 1 large Bay leaf
• 1 inch Cinnamon stick
• 3 pods Green cardamoms
• 4 whole Cloves
• 0.5 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 2 slit Green chili
• 0.25 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 1.5 tsp Salt
• 2 tbsp Fresh coriander leaves
• 10 whole Cashew nuts

How to make Paneer Pulao

1. Rinse 1.5 cups of Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 25-30 minutes, then drain completely and set aside.
2. Cut 200 grams of paneer into 1-inch cubes. Heat 1 tbsp of ghee or cooking oil in a non-stick pan over medium heat. Fry the paneer cubes for 2-3 minutes until lightly golden on all sides, then remove and set aside.
3. Finely slice 1 medium onion and slit 2 green chilies lengthwise.
4. In a heavy-bottomed pot or pressure cooker, heat the remaining 2 tbsp of ghee or cooking oil over medium heat. Add 1 large bay leaf, 1 inch cinnamon stick, 3 green cardamoms, 4 whole cloves, 0.5 tsp black peppercorns, and 1 tsp cumin seeds. Sauté for 45-60 seconds until fragrant.
5. Add the sliced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it turns light golden brown. Then, stir in 1 tbsp ginger-garlic paste and 2 slit green chilies, cooking for another minute until the raw aroma disappears.
6. Stir in 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala, and 1.5 tsp salt. Mix well to combine the spices and cook for 1 minute.
7. Add the drained Basmati rice to the pot. Gently stir for 2-3 minutes to toast the rice grains slightly and coat them with the spice mixture, being careful not to break the grains.
8. Pour in 3 cups of water and bring the mixture to a boil. Gently add the fried paneer cubes to the pot. Stir once, then reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender.
9. Remove from heat and let the Paneer Pulao rest, covered, for 10 minutes. Fluff the rice gently with a fork and garnish with 2 tbsp fresh coriander leaves and optional 10 whole cashew nuts, if using, before serving hot.

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