Paneer pulao or paneer rice is a simple flavored rice delicacy made using indian cottage cheese and is a delicious rice dish made with basmati rice and cottage cheese.
What is paneer?
Paneer is a huge chunk made of curdled milk which is made into a thick chunk by removing all the water from the milk that is curdled and then cut into cubes which are then used in many north indian recipes which taste amazing by adding paneer (cottage cheese).
The paneer is a highly common substitute for non veg food such as chicken and mutton and replacing paneer or cottage cheese in place of any non veg gives almost a similar taste as given for a non veg dish.
Paneer is usually added to many gravies and also to any rice recipes. Paneer is a simple ingredient used to make many special recipes including gravies, kababs, rice recipes, koftas, curries etc…
Paneer recipes on the blog:
I have shared some of the paneer recipes on the blog and every paneer recipes has turned out to be extremely yummy such as paneer tikka masala, paneer butter masala, matar paneer, palak paneer, chilli paneer and now this paneer rice and all these are simply amazing recipes made using paneer.
I would like to update many more paneer delicacies in future as I update.
About this recipe:
This is a simple paneer rice pulao made by stir frying the cubes of paneer in some oil and then adding to the tempering.
The tempering is initiated by heating some oil, adding whole spices such as bay leaf or tej patta, cardamoms, cinnamon, cloves and then adding onions which are cooked until they turn translucent and then adding some veggies, spices, herbs and pressure cooking the basmati rice by adding water.
In this recipe I have added veggies such as matar or peas to the paneer pulao which gives a different color to the rice as well added some chopped carrots to give the rice dish a colorful look.
To pressure cook or slow cook?
Both methods give good results by following some good tips while making them in any method.
- For any method soaking of basmati rice is essential for at least 30 minutes before adding them to cook.
- The rice and water is added at the same time.
- The rice if pressure cooked then maintain the ratio of rice to water in such a way that if 2 cups water is used then add about 3.5 cups of water in place of 4 cups water.
- In simple words, that ratio of rice to water is 1: 1.5.
- Always give a single whistle or not more than 2 whistles while pressure cooking on high flame.
- More than 2 whistles may burn the rice at the bottom.
- In this method, first add the water and then bring it to a boil.
- The next step after boiling water is to add rice and then stirring in between while cooking.
- When the water gets almost absorbed, low down the heat and then cover the lid and dum for 3-4 minutes.
- The rice gets cooked perfectly with these techniques.
Tips to use paneer:
While stir frying just slightly fry the paneer in oil and not for a long time. The longer paneer is cooked, the harder and chewy it gets therefore, just saute it for few minutes on all sides and remove quickly.
What can be served with paneer peas pulao:
All these recipes go well with just plain raita or there are many raitas such as boondi raita too which ca be served with it…
Check out the recipe below which is simply made by giving tempering, adding whole spices, paneer, peas, pulao, carrots, rice, water and pressure cooking everything together.
Paneer pulao or paneer rice recipe card below:
Paneer pulao recipe or paneer rice
- 200 gms paneer/cottage cheese cubes
- 500 gms basmati rice (washed and soaked for 30 minutes)
- 3 tbsp oil
- 1 bay leaf/tej patta
- 1 small cinnamon stick
- 2 cardamoms/elaichi
- 2 cloves/ loung
- 1/2 tsp shahi zeera/caraway seeds
- 1 onion, finely sliced
- 3 slit green chillies
- 1/2 tsp ginger garlic paste
- 2 tbsp matar/green peas
- 1 tbsp finely chopped carrots
- 1 tbsp chopped coriander leaves
- 4 mint leaves
- 1/2 tsp garam masala powder
- salt to taste
- 5.5 cups water
Stir frying paneer:
- Take a pan, add a teaspoon of oil and stir fry the paneer cubes.
- Fry them only for few minutes and not for a long time.
- Take them out once they slightly start turning into golden color.
Making of the pulao:
- Take a pressure cooker, add 3 tbsp oil and heat it.
- Add whole spices such as bay leaf, cardamom, cinnamon, cloves, shahi zeera.
- Saute few seconds.
- Add sliced onions and allow them to turn slight pinkish in color.
- Add green chillies and saute few seconds.
- Add ginger garlic paste and saute few seconds to get rid of smell.
- Add green peas, chopped carrots, stir fried paneer, coriander leaves, mint leaves, garam masala powder.
- Mix and saute for a minute.
- Add the soaked basmati rice, mix and saute few for a minute.
- Add 5 1/2 cups of water, salt to taste, stir well.
- Pressure cook on high flame for 1 whistle.
- Switch off the flame and allow the steam to release naturally.
- Once the pressure is released, open the lid after 5-10 minutes.
- The rice is perfectly done and cooked.
- Serve hot with raita or gravy.
- Ordinary rice too can be used in place of basmati rice.
- Oil can be substituted with ghee for more rich taste.