Paneer Pulao

Serves 1
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Directions

  1. 1Add 6 tbsp of cooking oil to a pot.
  2. 2Add 6 tbsp of cooking oil to a pot.
  3. 3Add 6 tbsp of cooking oil to a pot.
  4. 4Add 1 large thinly sliced onion to the pot.
  5. 5Add 1 large thinly sliced onion to the pot.
  6. 6Add 1 large thinly sliced onion to the pot.
  7. 7Fry the onion until brown on low heat.
  8. 8Fry the onion until brown on low heat.
  9. 9Fry the onion until brown on low heat.
  10. 10Remove the fried onions from the pot and set aside.
  11. 11Remove the fried onions from the pot and set aside.
  12. 12Remove the fried onions from the pot and set aside.
  13. 13Add 250 gm of paneer to the same oil in the pot.
  14. 14Add 250 gm of paneer to the same oil in the pot.
  15. 15Add 250 gm of paneer to the same oil in the pot.
  16. 16Fry the paneer for 1 minute on each side over low heat.
  17. 17Fry the paneer for 1 minute on each side over low heat.
  18. 18Fry the paneer for 1 minute on each side over low heat.
  19. 19Remove the fried paneer from the pot and set aside.
  20. 20Remove the fried paneer from the pot and set aside.
  21. 21Remove the fried paneer from the pot and set aside.
  22. 22Add 1/2 tsp of cumin to the pot.
  23. 23Add 1/2 tsp of cumin to the pot.
  24. 24Add 1/2 tsp of cumin to the pot.
  25. 25Add 2 small cinnamon sticks, 4 cloves, 2 cardamom pods, 1 black cardamom, and 1 bay leaf to the pot.
  26. 26Add 2 small cinnamon sticks, 4 cloves, 2 cardamom pods, 1 black cardamom, and 1 bay leaf to the pot.
  27. 27Add 2 small cinnamon sticks, 4 cloves, 2 cardamom pods, 1 black cardamom, and 1 bay leaf to the pot.
  28. 28Sauté the spices in the oil.
  29. 29Sauté the spices in the oil.
  30. 30Sauté the spices in the oil.
  31. 31Add 1/4 cup of chopped carrots to the pot.
  32. 32Add 1/4 cup of chopped carrots to the pot.
  33. 33Add 1/4 cup of chopped carrots to the pot.
  34. 34Add 1/2 cup of snap peas to the pot.
  35. 35Add 1/2 cup of snap peas to the pot.
  36. 36Add 1/2 cup of snap peas to the pot.
  37. 37Add 2-3 green chilies to the pot.
  38. 38Add 2-3 green chilies to the pot.
  39. 39Add 2-3 green chilies to the pot.
  40. 40Add 1 tsp of ginger paste to the pot.
  41. 41Add 1 tsp of ginger paste to the pot.
  42. 42Add 1 tsp of ginger paste to the pot.
  43. 43Add 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, and 1/4 tsp of turmeric to the pot.
  44. 44Add 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, and 1/4 tsp of turmeric to the pot.
  45. 45Add 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, and 1/4 tsp of turmeric to the pot.
  46. 46Sauté for 2 minutes.
  47. 47Sauté for 2 minutes.
  48. 48Sauté for 2 minutes.
  49. 49Add 1 cup of green peas to the pot.
  50. 50Add 1 cup of green peas to the pot.
  51. 51Add 1 cup of green peas to the pot.
  52. 52Add 2 1/2 cups of basmati rice, soaked for 30 minutes, to the pot.
  53. 53Add 2 1/2 cups of basmati rice, soaked for 30 minutes, to the pot.
  54. 54Add 2 1/2 cups of basmati rice, soaked for 30 minutes, to the pot.
  55. 55Mix the rice and vegetables gently.
  56. 56Mix the rice and vegetables gently.
  57. 57Mix the rice and vegetables gently.
  58. 58Add 1 3/4 tsp of salt to taste.
  59. 59Add 1 3/4 tsp of salt to taste.
  60. 60Add 1 3/4 tsp of salt to taste.
  61. 61Add the fried paneer back into the pot.
  62. 62Add the fried paneer back into the pot.
  63. 63Add the fried paneer back into the pot.
  64. 64Add the reserved fried onions to the pot.
  65. 65Add the reserved fried onions to the pot.
  66. 66Add the reserved fried onions to the pot.
  67. 67Pour in 3 1/2 cups of hot water.
  68. 68Pour in 3 1/2 cups of hot water.
  69. 69Pour in 3 1/2 cups of hot water.
  70. 70Stir everything gently.
  71. 71Stir everything gently.
  72. 72Stir everything gently.
  73. 73Cover the pot and cook for 15 minutes on low heat.
  74. 74Cover the pot and cook for 15 minutes on low heat.
  75. 75Cover the pot and cook for 15 minutes on low heat.
  76. 76Uncover the pot and fluff the rice with a spoon.
  77. 77Uncover the pot and fluff the rice with a spoon.
  78. 78Uncover the pot and fluff the rice with a spoon.
  79. 79Sprinkle 1/4 tsp + a pinch of garam masala over the rice.
  80. 80Sprinkle 1/4 tsp + a pinch of garam masala over the rice.
  81. 81Sprinkle 1/4 tsp + a pinch of garam masala over the rice.
  82. 82Add more reserved fried onions.
  83. 83Add more reserved fried onions.
  84. 84Add more reserved fried onions.
  85. 85Add chopped coriander and mint.
  86. 86Add chopped coriander and mint.
  87. 87Add chopped coriander and mint.
  88. 88Gently mix everything together.
  89. 89Gently mix everything together.
  90. 90Gently mix everything together.
  91. 91Cover the pot for 5 minutes with no heat.
  92. 92Cover the pot for 5 minutes with no heat.
  93. 93Cover the pot for 5 minutes with no heat.
  94. 94Add 1-2 tbsp of ghee to the rice.
  95. 95Add 1-2 tbsp of ghee to the rice.
  96. 96Add 1-2 tbsp of ghee to the rice.
  97. 97Add 1 tsp of kewra water.
  98. 98Add 1 tsp of kewra water.
  99. 99Add 1 tsp of kewra water.
  100. 100Serve the Paneer Pulao.
  101. 101Serve the Paneer Pulao.
  102. 102Serve the Paneer Pulao.

Ingredients

  • 6 tbsp cooking oil
  • 6 tbsp cooking oil
  • 6 tbsp cooking oil
  • 1 large, thinly sliced onion
  • 1 large, thinly sliced onion
  • 1 large, thinly sliced onion
  • 250 gm paneer
  • 250 gm paneer
  • 250 gm paneer
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 2 small sticks cinnamon
  • 2 small sticks cinnamon
  • 2 small sticks cinnamon
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 2 cardamom
  • 2 cardamom
  • 2 cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.25 cup, chopped carrot
  • 0.25 cup, chopped carrot
  • 0.25 cup, chopped carrot
  • 0.5 cup snap peas
  • 0.5 cup snap peas
  • 0.5 cup snap peas
  • 2 3 green chili
  • 2 3 green chili
  • 2 3 green chili
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 0.5 tsp red chili
  • 0.5 tsp red chili
  • 0.5 tsp red chili
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 1 cup green peas
  • 1 cup green peas
  • 1 cup green peas
  • 2.5 cups, soaked for 30 min basmati rice
  • 2.5 cups, soaked for 30 min basmati rice
  • 2.5 cups, soaked for 30 min basmati rice
  • 1.75 tsp, to taste salt
  • 1.75 tsp, to taste salt
  • 1.75 tsp, to taste salt
  • 3.5 cups hot water
  • 3.5 cups hot water
  • 3.5 cups hot water
  • 0.25 tsp + pinch garam masala
  • 0.25 tsp + pinch garam masala
  • 0.25 tsp + pinch garam masala
  • chopped coriander and mint
  • chopped coriander and mint
  • chopped coriander and mint
  • 1 2 tbsp ghee
  • 1 2 tbsp ghee
  • 1 2 tbsp ghee
  • 1 tsp kewra water
  • 1 tsp kewra water
  • 1 tsp kewra water

Equipment

potmeasuring cupsspatulaslotted spoonspoonlid