Meal Prep · North Indian
Paneer Pulao
A fragrant and wholesome North Indian rice dish featuring tender paneer cubes and aromatic spices.
Ingredients
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Step-by-step- Wash Basmati rice thoroughly and soak in water for 20 minutes; drain and set aside.
- Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
- Add cumin seeds, green cardamoms, cloves, bay leaf, and cinnamon stick; sauté until fragrant, about 30 seconds.
- Add sliced onions and cook until golden brown.
- Stir in ginger-garlic paste and slit green chilies; cook for another minute until the raw smell disappears.
- Add paneer cubes and sauté gently for 2-3 minutes until lightly browned.
- Add green peas; cook for 2 minutes.
- Stir in turmeric powder, garam masala, and salt; mix well.
- Add the drained Basmati rice to the pan and gently mix, ensuring the spices coat the rice without breaking the grains.
- Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover tightly, and 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 let pressure release naturally.
- Once cooked, let it rest for 5 minutes, then gently fluff with a fork.
- Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover pulao in an airtight container once completely cooled. Reheat before serving.
Freezer Up to 1 month
For longer storage, freeze cooled pulao in freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop with a sprinkle of water over low heat until warmed through, or microwave in short bursts, stirring occasionally.
Chef’s Corner
- Soaking Basmati rice is crucial for fluffy, separate grains; ensure it’s not over-soaked to prevent mushiness.
- For extra flavor, lightly fry the paneer cubes in a separate pan until golden before adding them to the pulao.
- Adjust the amount of water based on your rice type and cooking method (pot vs. pressure cooker) for perfect texture.
