Paneer pulao is like the best vegetarian delight for the veggie lovers. Easy to cook and delectable in taste, this recipe can be prepared with most of the ingredients available in your kitchen at all times.
There are various ways to make this one simple dish, but in this article, we will tell you how you can make paneer pulao with marinated paneer, for more taste and aromatic delicacy. Follow the instructions properly and serve this amazing rice dish with vegetable raita or any gravy dish to enhance its taste.
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Also read: Quick Recipe: How To Make Mango Ice Cream At Home
PREPARATION TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 5
INGREDIENTS:
• 2 cups of Basmati Rice
• Salt as per the requirement
• 1 teaspoon of Garlic Paste
• 10 Green Cardamoms
• ½ teaspoon of Garam Masala Powder
• A pinch of Saffron
• ½ teaspoon of Black Pepper
• 1 teaspoon of Turmeric Powder
• 1 tablespoon of Mustard Oil
• 1 Bay Leaf
• 1 teaspoon of Sugar
• 3 teaspoons of Raisins
• 150 grams of medium-sized diced Paneer
• 2 teaspoons of Ginger Paste
• 1 medium Cinnamon Stick
• 1 big Black Cardamom
• 3 tablespoons of Milk
• 2 finely sliced Onions
• ½ cup of Desi Ghee
• 100 grams of Plain Yogurt
• 2 sprigs of Mint Leaves
• 1 teaspoon of Red Chili Powder
• 3 teaspoons of Cashews
• 2-3 Green Chilies
• 1 cup of Frozen or Fresh Peas
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HOW TO PREPARE:
For Marinating Paneer:
1. Take a large bowl and add paneer, a pinch of salt, little amount of turmeric powder, plain yogurt, ½ teaspoon of garlic paste, mustard oil & ½ teaspoon of ginger paste, and mix well.
2. Refrigerate the marinated ingredients for at least 3-4 hours, to properly infuse the taste of the spices well into the paneer cubes.
For Making Paneer Pulao:
1. Take a deep-bottomed cooker or pan with a tight lid to cover for later, and heat half the amount of desi ghee in it, on medium flame.
2. Now, add the onions into the heated ghee and fry until they turn golden brown.
3. Then, separate the onions on one side in the pan, from the ghee and then add 3 green cardamoms, cinnamon, black cardamom, bay leaves and black pepper into the remaining ghee in the pan. Let them splutter and sizzle.
4. Now add garlic and ginger paste while reducing the flame to low. Sauté the ingredients until the raw smell goes away.
5. Next, add rice, turmeric powder, salt and sugar into the paste and keep stirring gently, to avoid breaking rice.
6. Meanwhile, tale another deep-frying pan and pour the remaining desi ghee into it, on the high flame.
7. Take out the marinated paneer cubes from the refrigerator and put them in the heated ghee one by one, on low flame. Deep fry the paneer cubes until they turn light golden.
8. Now put the fried paneer cubes into the rice and mix well gently.
9. Then, grind the remaining green cardamoms into a fine powder and add it to the rice. Also add garam masala powder, green chilies & red chili powder into the rice and mix well gently again.
10. Now add cashews and raisins and saffron milk into the rice as well. (*dissolve a pinch of saffron in 3 tablespoons of milk, to prepare saffron milk)
11. At last, add 4 cups of water into the rice and give it another stir one last time. Now cover the pan with the lid and let it cook until the water has been absorbed by the rice completely. Also, keep checking in between or after every 15 minutes to avoid sticking the rice to the bottom.
12. Turn off the flame once the rice is cooked and garnish the pulao with chopped fresh mint leaves.
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Tip: Always remember the ratio of the rice and water to keep 1:2, i.e. water should be exactly double the quantity of rice, to avoid them getting soggy and sticky.
