Paneer Pulao

Paneer Pulao is a one-pot dish that is mildly flavored and spiced.  You can even call this Veg Paneer Pulao as it is prepared with different vegetables like corn, carrots, peas, french beans. Furthermore, it is spiced with chili powder, pulao masala, pepper powder, and cumin powder.

Paneer Pulao is usually a quick-fix dish at our home. I usually buy paneer in bulk from the store that is nearby. So when that is the case, I prepare paneer recipes as all my family members like paneer dishes. This Pulao recipe was very instant as I had few paneer pieces left and cooked rice. Also, few vegetables were lying in my refrigerator. So I decided to cook all these ingredients together and make a pulao recipe. It turned out so delicious and to my surprise, everybody relished it.

Now Paneer Pulao is a dish that doesn’t need any curry or gravy to go along. It tastes good with Carrot Raita, Cucumber Raita, Burhani Raita, or simple Boondi Raita

Check More Paneer Recipes:
Paneer Tikka Masala
Aloo Paneer
Kadai Paneer
Methi Malai Paneer
Tawa Paneer Masala
Paneer Butter Masala

Making this Paneer Pulao at home is very easy and you can prepare this in 30 minutes. The recipe is very similar to vegetable pulao, however, the recipe of Paneer Pulao is more versatile as we can use vegetables of our choice. Also, you can use ready-made pulao masala or can prepare it at home.

More Rice Recipes:

Mushroom Fried Rice
Beetroot Rice
Sweet Corn Pulao
Tomato Rice

Step-By-Step Recipe of Paneer Pulao

How to Cook Basmati Rice?

1. Firstly, Take 2 cups of Basmati rice in a bowl and wash them under running water 2-3 times.

2. Now soak basmati rice in 2 cups of water for 10 minutes.

3. Add 2 more cups of water into the Basmati rice and cook in on a medium flame till the rice grain is cooked well. Keep stirring in between and check the rice grain. It should be tender, not mushy.

4. Drain the excess water in the colander and keep the cooked rice aside.

How to make Paneer Pulao Recipe?

5. Heat Oil/Ghee in a Kadai and add cumin seeds and dry Kashmiri chilies into it.

6. Now add carrot, corn, and french beans into the Kadai. Mix it well and cook for 6-7 minutes till all the vegetables are cooked.

7. Add all the spices, paneer cubes in the cooked vegetable and give a quick stir till everything is well combined. Add salt as per taste.

8. Finally, add the cooked basmati rice and mix it with vegetables and paneer. Cover the pan with a lid and let it cook for 3-4 minutes at the lower flame. This will allow all the spices and vegetables to mix properly in the rice.

9. Serve Paneer Pulao hot with raita, papad, onions.

Recipe Notes:

• Use Basmati Rice for preparing Paneer Pulao and not any other rice. The best quality of rice will surely increase the taste of the pulao.
• Let the cooked rice cool down at room temperature for 15-20 minutes before preparing the pulao. This step will avoid the rice to break and will make your pulao look good.
• Add as many vegetables of your choice to this recipe as per your family’s liking.
• For making it more flavourful you can add spices like Clove, cinnamon stick, pepper, and bay leaf. However, I have not added it here, it’s optional though.
• Paneer should be fresh and soft, I will not recommend making this pulao with frozen paneer.
• You can also fry paneer cubes and add in the pulao, or even Tawa fry it if you wish to.
• Also marinating paneer cubes, and adding grilled paneer will make it tastier.
• Making pulao in ghee will also elevate the taste and flavor of pulao.
• Paneer Pulao can also be made with leftover rice.