It is truly magical about how fragrant basmati rice, cubes of paneer and carefully balanced spices can be mingled together into a single dish. If you want a restaurant style paneer pulao to impress visitors and family follow this fullproff guide which brings together the warmth of homemade comfort food with a refined touch.

A well cooked paneer pulao is more than just a simple rice and paneer dish, it is a symbol of textures and flavours. From nutty and sweet taste of cashews and raisins to spicy tone of cumin, dry red chilies and garam masala, this recipe guarantees a simple and festive food plate.

Authentic spiced paneer pulao: your new favorite fluffy rice dish

Why you will love this paneer pulao 

If you are on the mind to make paneer pulao at your home, here are reasons why you will love this recipe:

1. Restaurant style experience: this recipe provides the flavour and aroma you know and love without any complicated steps.

2. Protein Packed vegetarian dish: paneer is a great source of vegetarian protein paired with energy boosting basmati rice and potatoes alongwith cashews and raisins.

3. Perfect for occasions or weeknight dinner: Serve it during occasions or on a busy day when you want nutrition and taste.

4. Customizable and family friendly: this recipe is customizable and suits different needs, adaptable for any household.

5. Make ahead: like most pulao recipes, it can be reheated beautifully for second serving.

Ingredients needed 

Quality of ingredients matter, let us see what are the ingredients.

Main ingredients

 ● 200 g of paneer, homemade or from the market

● 1.5 cups long grained fragrant basmati rice 

● 4 medium sized potatoes

Spices & Aromatics 

● 1 tablespoon of grated ginger

● 3-4 green chilies 

● Whole garam masala 

● 2 teaspoon Cumin seeds

● 2 bay leaves 

Colour and flavour boosters 

● ¼ teaspoon turmeric powder 

● ½ teaspoon cumin powder 

● ½ teaspoon coriander powder 

● ½ teaspoon red chili powder 

● Salt to taste

● Sugar to taste 

More ingredients 

● Cashews and raisins 

● 2 tablespoon mustard oil 

● 1 teaspoon ghee

Preparation method with steps 

Follow these detailed steps to prepare this aromatic and fluffy paneer pulao recipe:

Step 1: preparing the main ingredients 

● Wash 1.5 cups basmati rice under running water and then soak them in water for at least for an hour.

● Take 3 cut pieces of ginger 2-3 slited green chilies(as per taste) and 1 tsp of cumin seeds, make  a paste with these ingredients and keep aside.

● Finally cube 200 grams of paneer and halve 4 potatoes, set them aside.

Cubed 200g paneer

Step 2: Frying for flavour 

● Heat 1.5 tablespoon of mustard oil in a pan over medium flame.

Heating oil for frying

● Lightly fry some cashews and some raisins and set them aside.

Frying the cashews and raisins

● Fry the paneer cubes until evenly golden from the sides. 

Frying the paneer cubes

● Lastly fry the potato cubes evenly from both sides.

Frying the potatoes

Step 3: Tampering the spices

● Add the teaspoon more oil if needed after frying. 

● Add two dry red chilies, two bay leafs, cumin seeds and dry garam masala(cinnamon, cardamom and cloves) into the oil and sizzle for some seconds.

Frying dry red chilies, bay leaves, cumin seeds and solid garam masala

● Now add the ginger and green chilies paste made earlier and sauté until the raw aroma fades away.

Add and cook the ginger, green chilies and cumin seeds

Step 4: Build the flavour 

● Sprinkle in ¼ tsp turmeric powder, ½ tsp cumin powder and coriander powder, ½ tsp red chili powder, salt to taste add some water stir well together and let it cook covered.

Adding and cooking the powdered spices with salt and some water

● Open the cover and add the soaked, drained rice and gently toss with the cooked spices and coat the rice.

Cooking the basmati rice with the cooked spices

● Add the fried potatoes and mix carefully with the rice.

Adding the fried potatoes and cooking with the rice

Step 5: Cook the pulao 

● pour in three cups of water to the pulao.

Add 3 cups water to cook the rice and potatoes (1:2 ratio)

● Let the pulao boil after covering with a lid for about 12-15 minutes until all the water is absorbed and the rice becomes tender.

● Midway the boiling open the lid and add fried paneer cubes, fried cashews and raisins, 2 green chilies and some sugar, mix together with the boiling pulao carefully.

Add the fried paneer cashews and raisins, green chilies and sugar

Step 6: Final Touches 

● Once done drizzle a tablespoon of ghee over the hot pulao for aroma.

● Let the paneer pulao rest for 5 minutes covered before fluffing with a fork and serving.

Authentic spiced paneer pulao: your new favorite fluffy rice dish

Pro Tips for Perfect paneer pulao 

1. Always soak and drain the basmati rice before cooking to achieve fluffy and non sticky grains.

2. Use fresh paneer and fry the paneer to help to retain its shape and texture.

3. Temper the spices perfectly and avoid getting them burned for a balanced flavour.

4. Cook on a low flame to prevent rice from sticking to the bottom and allow flavours to infuse together.

5. Let the pulao rest with cover after cooking to help rice grains get set.

Other recipes

• Soya Pulao 

• Jackfruit Cutlet 

• Suji Upma recipe

Variations to try 

● Vegan version: if you want the pulao to be vegan replace paneer with tofu and ghee with vegetable oil.

● Paneer veg pulao: Include more veggies like green peas, carrots, baby corn or bell peppers to bulk up the dish.

● Mughal flavour: You can add saffron soaked in warm milk with few drops of rose or kewra water at end.

● Add more green chillies or red chili powder according to taste to get a different and spicy paneer pulao.

● You can also add extra nuts such as pistachios and almonds for a different flavour.

Serving Suggestions 

Restaurant style paneer pulao is versatile and pairs well with:

● Cucumber raita: A cooling curd based side serving.

● Pickle(Achaar): Add a spicy and tangy contrast with the paneer pulao.

● Vegetable curry or dal: Curries like chana masala, dal makhani for a wholesome meal.

● Fresh salad: sliced onions, cucumbers, tomatoes with a sprinkle of lemon juice.

● Papad or a light gravy.

Authentic spiced paneer pulao: your new favorite fluffy rice dish

Health benefits of paneer pulao 

1. High quality protein source: paneer is rich in protein essential for muscle repair and growth making this pulao nutritious.

2. Balanced energy: Basmati rice provides complex carbohydrates that offer energy.

3. Rich in micronutrients: spices like turmeric, cumin and cardamom have antioxidants and anti-inflammatory properties.

4. Digestive aid: Spices such as ginger and cumin help in digestion and prevent bloating.

5. Heart healthy fats: when cooked with mustard oil and light ghee offers unsaturated fats beneficial for heart health.

6. Nutrient dense: nuts like cashews provide healthy fats, minerals and vitamins adding to nutritional profile.

Cooking the Paneer pulao ensures fresh ingredients and balanced seasonings without excess oil.

Conclusion 

This paneer pulao is a perfect blend of aroma, taste and nutrition. Whether to impress guests or prepare a festive meal or enjoy a comforting dinner after a busy day this recipe delivers exceptional flavours.

With the handy tips and variations shared here,  it can be customized in every level and customize to their needs. Serve it alongside with cooling raita or tangy pickles to complete a wholesome meal.

Try this recipe today and enjoy the wonderful journey of flavours and share your experience in comments.

Frequently asked questions 

Can this paneer pulao made vegan?

Absolutely you can replace paneer with tofu and plant based oil instead of ghee add coconut cream.