Paneer Pulao Recipe

A perfect dish for vegetarians, Paneer Pulao is a scrumptious and simple recipe that you’ll be able to make with components simply to be had to your kitchen. Paneer Pulao is constructed from marinated paneer and is gradual cooked with fragrant spices. Served on particular events and gala’s, this paneer recipe tastes scrumptious with dal makhani and dal tadka. You’ll be able to additionally serve it with hen butter masala or mutton korma. 2 cups basmati rice

salt as required

1 teaspoon garlic paste

10 inexperienced cardamoms

1/2 tsp garam masala powder

1 pinch saffron

1/2 teaspoon black pepper

1 teaspoon floor turmeric

1 tbsp mustard oil

1 bay leaf

1 teaspoon sugar

3 spoon raisins

150 grams cheese

2 teaspoon ginger paste

1 cinnamon stick

1 black cardamom

3 tbsp milk

2 onions

1/2 cup ghee

100 grams curd

2 mint leaves

1 teaspoon crimson chili powder

3 tbsp cashew nuts step 1

Paneer Pulao is a favourite of virtually each vegetarian and it’s reasonably simple to make if you realize the appropriate recipe. Take a bowl and upload chopped cheese to it. Lower the cheese in one of these method that the items are neither too small nor too large. Small items will destroy and bigger items will be unable to soak up the spices. So proper dimension is essential.

Step 2

Upload a pinch of salt, curd, some turmeric powder, mustard oil, part teaspoon ginger and garlic paste to the paneer and stay it apart. It must be saved within the fridge for 3-4 hours in order that the spices get absorbed correctly into the cheese items.

Step 3

Now warmth part the ghee in a deep backside pan. The pan must be such that its lid suits tightly. Now lower the onion into skinny strips and deep fry it in ghee. They must be effectively browned however watch out to not burn.

Step 4

Stay the onion apart and now upload cinnamon, 3 cardamoms, black cardamom, black pepper, bay leaf. Allow them to crackle and snap. Once they get started giving out aroma, cut back the flame and upload ginger and garlic paste.

Step 5

Fry on low flame till the uncooked scent of ginger-garlic is going away. Now upload rice, salt, turmeric powder, sugar and prepare dinner on low flame whilst stirring often.

Step 6

In the meantime, warmth ultimate ghee in some other pan. Take away the marinated paneer from the fridge and deep fry person items. Stay the flame low and fry till the paneer turns golden in colour. If it turns brown, the aroma of the spices will pass away.

Step 7

Now upload this cheese to the rice and blend smartly. You’ll want to combine it slowly in a different way it is going to destroy. Grind the remainder cardamom and blend it with rice. Upload garam masala and crimson chili powder and blend slowly. At the moment upload cashews and raisins. (You’ll be able to additionally deep fry the dry culmination with onions in step 3.) Dissolve saffron in milk and upload to rice.

Step 8

Upload 4 cups of water to the rice, combine smartly and shut the lid of the pan. As soon as it boils, cut back the flame and canopy and prepare dinner till the entire water is absorbed. Stay checking after quarter-hour. As soon as the rice is cooked, take away from warmth and serve with chopped mint leaves and toppings of your selection.

Step 9

Tip: In the event you take into account the ratio of water and rice, your pulao won’t ever get soggy. The volume of water must all the time be double the amount of rice.