Paneer pulao
Paneer pulao is a colourful rice dish with soft, golden marinated paneer cubes, spiced basmati rice, and carrots and peas. It is great for entertaining guests or hosting parties, as it can be made in large batches, but it is just as good for cosy midweek dinners, packed lunches, and picnics.
Ingredients
Marinated paneer
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1 tsp
Ginger, grated
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1
Garlic clove
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1 tsp
Garam masala
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½ tsp
Turmeric
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½ tsp
Chilli flakes
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½
Lemon, juice
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1 tbsp
Oil
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½ tsp
Salt
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Rice and vegetables
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1
Large onion
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1
Garlic clove
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1
Large carrot, diced
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1 tbsp
Ginger, grated
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1
Green chilli pepper
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300 g
Basmati rice
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1½ tsp
Whole cumin seeds
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2
Bay leaves
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5
Cardamom pods
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5
Whole clove
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1
Small cinnamon stick
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150 g
Peas
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A large handful of fresh mint
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A handful of fresh coriander
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½ tsp
Turmeric
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½ tsp
Garam masala
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1 tsp
Salt
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600 ml
Water
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Instructions
Marinated paneer
Rice and vegetables
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Rinse basmati rice thoroughly in water to remove the starch. Starch can give rice a sticky texture, so do not skip this step. Take a bowl and fill it with water so that it covers the rice. Gently swish the rice around with your hand. The rice will release its starch, and the water will go cloudy. Do this two or three times until the water runs clear. Be sure to drain the rice completely to avoid adding unwanted liquid into the dish.
If you want soft and fluffy rice, resist the temptation to stir the pot. If you stir the pulao rice during this crucial final stage of cooking, the rice will likely go mushy. Once the water has been added to the mix, bring to the boil, cover with a tight lid, and lower the heat. Simmer for 15 minutes without lifting the lid to see how things are getting on. This should be ample time for the water to be completely absorbed by the rice.
FAQ: Questions about paneer pulao
Here you will find answers to common questions about paneer pulao, including how to prevent the rice from turning mushy and how to keep the paneer soft during cooking.
How do I prevent the rice from turning mushy?
To prevent mushy rice, rinse the basmati rice thoroughly, then soak it in fresh water for 10–20 minutes before cooking. Drain the rice well and briefly sauté it to firm up the grains. Add water using a 2:1 water-to-rice ratio, reducing it slightly if the rice is new or has been soaked. Cook the rice on a low heat with the pot tightly covered until the water is absorbed. Turn off the heat and let the rice steam, covered, for 5 minutes, then gently fluff it with a fork. Using good-quality, aged basmati rice and adjusting the simmering time as needed will help keep the grains tender but separate.
Which rice works best for paneer pulao?
Basmati rice is the top choice for paneer pulao. Its long grains stay separate and fluffy, and perfectly complement the marinated paneer and whole spices. The natural aroma of basmati works hand-in-hand with the fragrant spices of cardamom, cinnamon, and bay leaves. Choose premium aged “extra-long grain” basmati rice, or 1121 basmati rice. If basmati is not available, you can use sona masuri or another Indian long- or medium-grain rice, but you may need to adjust the amount of water and cooking time to get a similar texture and aroma.
How should I store leftover paneer pulao?
If by any chance there is some paneer pulao leftover, you can preserve it for another serving. First, let the food naturally cool down to room temperature, not more than 1–2 hours. Transfer to an airtight container and store in the fridge; it should keep for 2–3 days.
Can I freeze paneer pulao?
Yes, you can freeze paneer pulao for up to 2 months. Make sure the pulao has completely cooled before placing it in an airtight container; any residual moisture from steaming will condensate and cause freezer burn. It is good practice to freeze your food in meal-size portions, so you only thaw what you intend to eat.
Nutritional values per serving
Energy:
356 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 5.2 g |
| Protein | 11.6 % | 10.2 g |
| Fat | 12.9 % | 5.2 g |
| Carbohydrates | 75.5 % | 66.2 g |
You may also like
Try our easy paneer pulao recipe
Our paneer pulao is a fragrant one-pot wonder that fills your kitchen with the heady aromas of cumin, cloves, and cinnamon while you cook. The delightful mix of tender rice, whole spices, vegetables, and herbs is a perfect match for the soft, golden-fried paneer cubes, seasoned with a spiced lemon marinade.
The sweet peas and carrots provide a playful contrast to the rich spices, which does a tango on your taste buds. This versatile and accessible dish will be a hit with your guests, no matter what the occasion.
Golden paneer marinated with ginger and aromatic spices
One of the most memorable parts of this paneer pulao is the way the paneer is seasoned before it even hits the pan. The cubes are coated in a tasty marinade of grated ginger, garlic, garam masala, turmeric, and chilli flakes, with lemon juice adding a fresh note and a little oil helping everything cling nicely.
This simple mix brings warmth, colour, and mild heat to the paneer without overpowering its naturally mild flavour. Once fried, the paneer turns beautifully golden on the outside while staying soft, creamy, and succulent on the inside. Absolutely irresistible!
With fluffy rice, tender vegetables, and fresh herbs
Once the paneer is golden and ready, it is time for the rest of the dish to come together. The basmati rice cooks up nice and fluffy, slowly taking on the aromas of cumin seeds, bay leaves, cardamom, cloves, and a small piece of cinnamon as it steams.
Onion, garlic, ginger, and green chilli add depth at the base, while diced carrot and peas soften into the rice, bringing little sweetness along the way. Fresh mint and coriander are stirred through during cooking, so their flavour infuses the rice, then added again just before serving to tie everything together with a fresh, herby finish.
Savour a North Indian fried rice classic for dinner
Paneer pulao is a classic North Indian-style rice dish that works beautifully for dinner, whether you are cooking for family meals, special occasions, or festive gatherings. Being a relatively dry dish, it pairs wonderfully with cool, creamy raita or a fresh cucumber salad. You might even want to try it with a sweet-savoury raita, with mixed vegetables, pineapple, or pomegranate.
Of course, there is nothing to stop you from making paneer pulao part of a more lavish meal; go full-on restaurant-mode and serve it alongside creamy dal makhani or spicy butter chicken.
If you are planning a dinner party, offering a variety of chutneys and pickles is a great way for guests to adapt their meal to their own taste, from a simple green chutney with mint or coriander to a tangy mixed pickle or a zingy kachumber salad of diced onion, cucumber, and tomatoes.
You can also try more paneer recipes, like paneer kathi rolls, shahi paneer, paneer jalfrezi, or paneer tikka masala.
Give the recipe a personal twist
If you are feeling a little adventurous, you can play around with the ingredients and discover new and exciting ways to enjoy paneer pulao.
Customise your paneer pulao by adding toasted cashews or almonds for a nutty flavour, or increase the heat with some extra green chillies or a hot sauce. Introduce a barbecue twist to your paneer by adding some smoked paprika to the marinade.
If you love your vegetables, peppers, or mushrooms, add a deeper, savoury note and more bite to the dish. During colder times of the year, nothing beats a hearty one-pot meal. Include cooked chickpeas or lentils for a heart-warming dinner for everyone to share and enjoy.
Want to dig a little deeper into paneer? Take a look at “What is paneer?” and see how it compares to other ingredients in “paneer vs cottage cheese”, “paneer vs halloumi”, and “paneer vs tofu”.
