Monday, August 3, 2015

Paneer Pulao - Paneer Pulav - Paneer Recipes

As I have already mentioned Pulaos are my favorite one pot meal for their easy to prepare thing and for the mild flavor that they give. A simple raita is all that you may need to complete the  meal. Or you can also prepare any gravies or curries to give a rich taste. Grinding fresh masala for this pulao helps for a better taste.  Also make sure the paneer is in room temperature  for preparing this pulao. As paneer has a bland taste it is important not to miss the  green chilli-ginger-garlic paste, mint and coriander leaves for this pulao.


Basmati Rice - 1 cup
Paneer - 150 gms
Onion - 1, sliced lengthwise
Fennel seeds - 1/2 tsp
Cardamom - 1
Cloves - 2
Cinnamon - 1/2" piece
Bay leaf - 1
Salt as per taste
Turmeric powder - a pinch
Oil - 2 tsp
Ghee - 2 tsp
Water- 2 cups

To Grind
Cloves - 2
Cinnamon - 1/2" piece
Marathi Moggu - 1
Garlic pods - 4 or 5
Ginger - 1/2" piece
Mint leaves - 10-12
Coriander leaves - a fistful
Green chillies - 2

  1.  Wash and soak basmati rice in water for 20 mins. Meanwhile in a dry mixer powder the ingredients mentioned under "To Grind" column. Need not be a smooth paste, coarse powder consistency is enough.
  2. Heat a pan and add oil and ghee and add fennel seeds, cardamom, cinnamon stick, bay leaf and cloves and saute for a minute. Then add the onions and saute until they turn transparent.
  3. Then add the coarsely grinded powder and saute for couple of more minutes. Now add the soaked and drained basmati rice and fry gently without breaking the rice grains. Fry for 2-3 minutes and then add the cubed paneer, turmeric powder and salt. Add 2 cups of water, close the lid and pressure cook for 1 minute in high flame and simmer for 2 minutes. 
  4. Wait until the pressure subsides completely. Gently fluff it out with a fork and serve hot with any raita of your choice.

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