Paneer Pulao

On Monday, 28 January 2013 12:02
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Paneer Pulao

Paneer Pulao is a quick nutritious rice dish flavored with delicated spiced and paneer (indian cottage cheese). The addition of the whole spices into the dish makes it bringing out the flavors into the rice slowly. Serve this with your favorite lentil, like dal makhani or any other vegetarian gravy dishes


1 cup Basmati rice

2 cups water

1/2 cup peas, steamed

2 cups fresh paneer cut into cubes (you could saute in butter to get a better flavor)

1 large onion thinly sliced

1 teaspoon finely chopped garlic

1 teaspoon finely grated ginger

1 green chilli, slit length wise

1/2 teaspoon fennel seeds

2 cloves cadamom

1/2 inch cinnamon stick

1 clove

1 bay leaf

1 tablespoon ghee

mint leaves for garnishing


Wash the rice and soak for 15-20 minutes and drain. 

Heat the ghee in a heavy bottomed sauce pan on medium heat; add the fennel seeds, cardamom, cinnamon, clove and bay leaf and saute until you get a roasted aroma. Add the onions, ginger, garlic and green chillies. Saute on low heat until the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook.

Once done add in the rice in and saute till the rice doesn't stick to each other ensuring the rice not turning brown. Add the two cups of water, turn the heat to low. Cover the pan and simmer until the rice is cooked and all the water is absorbed. Turn off the heat. Add in the steamed peas and fresh paneer cubes to the rice. Dont stir as yet, allow it to rest on the top covered until for about 10 minutes. The steam from the cooked rice will soften the paneer and bring the flavors of the rice into it. After 10 minutes stir in the paneer and peas into the rice along with the fresh chopped mint leaves and serve hot with a vegetable raita and tadka dal


Last modified on Friday, 05 April 2013 08:35
Rekha Vengalil

Hi, I am Rekha and I am from Kerala, a small and picturesque state in the southwest of India. I am an HR consultant by profession, I moved to Singapore post-marriage, and I should say that the place ignited my passion for food. The amalgam of cuisines here inspired me big time into culinary world, and I started experimenting on my own. Once I experienced the creative satisfaction of cooking there was no looking back, and I am continuing with this enthralling journey with food and photography. My experiments and experiences with food can be found at