Paneer Basmati Pilaf--Paneer Pulao
Paneer Pulao is a delightful and mildly aromatic Indian rice dish that combines basmati rice with paneer, which is a type of Indian cottage cheese.
Yield
8 servingsPrep
25 minCook
30 minReady
60 min
Here are some key details about Paneer Pulao:
Ingredients: It typically includes basmati rice, paneer cubes (often pan-fried or marinated for flavor), various vegetables like peas, carrots, and sometimes bell peppers or other vegetables, along with spices such as cumin, cloves, cardamom, cinnamon, and garam masala. Fresh herbs like mint or coriander might also be added for flavor.
In this rendition the spices are warm and aromatic that nearly every kitchen pantry will have - cinnamon, cloves, bay leaves and black peppercorns.
Preparation: The dish is prepared by cooking the rice with these ingredients, either in a pot, pressure cooker, or an Instant Pot. The paneer can be added at different stages; some recipes suggest adding it after cooking the rice to maintain its soft texture, while others might mix it in during the cooking process for a different texture.
Flavor Profile: Paneer Pulao is known for its mild yet fragrant taste, derived from the whole spices used in its preparation. It's less spicy than biryani but packed with flavors from the spices and sometimes from a homemade pulao masala.
Serving: It's often served with raita (a yogurt-based side dish), pickle, or a simple curry to complement its mild flavors. It's popular for both everyday meals and special occasions due to its ease of preparation and comforting taste.
Variations: There are variations like Matar Paneer Pulao (with peas), Shahi Paneer Pulao (which might include nuts like cashews and raisins for a richer taste), or even spinach paneer pulao for added nutrition.
Paneer Pulao is appreciated for being a one-pot meal that's both nutritious due to the protein from paneer and satisfying in flavor, making it suitable for lunch boxes, dinner, or even for entertaining guests.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basmati rice
|
|
| 8 | ounces |
paneer
|
*
|
| 4 | tablespoons |
vegetable oil
light |
|
| ½ | cup |
cauliflower florets
|
|
| 1 | cup |
carrots
diagonally sliced |
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
cashew nuts
halved |
*
|
| ¼ | cup |
raisins, seedless
|
|
| 2 | whole |
bay leaves
|
*
|
| 2 | inch |
cinnamon sticks
|
*
|
| 8 |
cloves, whole
|
*
|
|
| ½ | teaspoon |
black peppercorns
|
|
| 3 | cups |
water
|
|
| ¾ | cup |
tomato sauce
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basmati rice
|
|
| 231.2 | ml/g |
paneer
|
*
|
| 6E+1 | ml |
vegetable oil
light |
|
| 118 | ml |
cauliflower florets
|
|
| 237 | ml |
carrots
diagonally sliced |
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
cashew nuts
halved |
*
|
| 3E+1 | ml |
raisins, seedless
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | Inch |
cinnamon sticks
|
*
|
| 8 | Whole |
cloves, whole
|
*
|
| 2.5 | ml |
black peppercorns
|
|
| 7.1E+2 | ml |
water
|
|
| 177 | ml |
tomato sauce
|
|
| 1E+1 | ml |
salt
|
|
Directions
In the traditional version of this dish, the rice, paneer and vegetables all cook together.
I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time.
Serve this subtle pilaf lamb chops or spicy stews.
Wash rice thoroughly.
Place in a bowl, cover with water and let soak 15 minutes.
Drain.
Cut paneer into cubes.
Brush with ½ tablespoon of the oil and broil 2 minutes per side.
Set aside.
Heat remaining oil in a Dutch oven over medium high heat.
Add cauliflower, carrots and peppers.
Stir-fry for 5 minutes, or until edges of peppers start to brown.
Remove with slotted spoon and set aside.
Reduce heat to medium.
Add cashews and fry until light golden; remove and set aside.
Add raisins and fry until plump; remove.
Add whole spices to the pan.
Stir and cook 1 minute.
Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes.
Add water, tomato sauce and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer.
Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish.
Garnish with fried raisins and cashews.
