Paneer Pulao

Authentic North Indian style – Perfect for meal prep

⏱Prep: 20 min

🔥Cook: 40 min

⏲Total: 60 min

🍽4 servings

Vegetarian

Ingredients

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Step-by-step

Rinse basmati rice thoroughly and soak for 20-30 minutes. Drain and set aside.
Heat ghee/oil in a heavy-bottomed pot or pressure cooker. Add whole spices (bay leaf, cardamom, cloves) and let them splutter.
Add sliced onions and fry until golden brown and caramelized. This is crucial for flavor.
Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they soften and the oil starts to separate.
Add cubed paneer, yogurt, and powdered spices (red chili powder, turmeric, coriander powder, garam masala, salt). Mix gently and cook for 5-7 minutes until the paneer absorbs the flavors.
Add the drained basmati rice to the pot. Gently mix with the paneer mixture. Add 3 cups of hot water (or as per rice package instructions) and adjust salt.
Bring to a boil, then reduce heat to low. Cover tightly and dum cook for 15-20 minutes, or until all water is absorbed and rice is cooked. If using a pressure cooker, cook for 1 whistle on medium heat, then simmer for 5 minutes and let the pressure release naturally.
Once cooked, let the pulao rest for 10 minutes before gently fluffing with a fork.

Per serving

Make it last

Refrigerator3-4 days

Store in an airtight container.

Freezer2 months

Portion into freezer-safe containers or ziplock bags. Thaw overnight in the fridge and reheat gently.

Use aged basmati rice for the best texture and aroma. Soaking helps in even cooking.
Caramelizing onions properly is key to the deep flavor and color of the pulao.
Dum cooking (cooking on low heat with a tight lid) is essential for authentic flavor and perfectly cooked, separate rice grains.
Rest the pulao for 10-15 minutes after cooking before serving to allow the flavors to meld and the rice to firm up.