Tuesday, November 1, 2016



In India, we make a wide variety of pulaos which are usually made with Basmati rice. Elsewhere in this blog, you will find recipes for Panchranga Pulao, Mint Pulao, and Aloo Chutney Pulao.  Today's dish is an easy to make pulao in which we add Paneer or Cottage Cheese, adapted from Paneer Pulao by the legendary Tarlaji Dalal.

Do remember that whenever we use Basmati rice, it is best to wash and soak it for a minimum of 30 minutes to about an hour. Then drain out the excess water before you cook the rice. This pulao is best cooked directly in the pressure cooker.

The combination of paneer and the spices gives the pulao a nice aroma and taste.

  • Paneer Cubes, 1 cup
  • Basmati Rice, 1 cup
  • Onions, thinly sliced , 1/2 cup
  • Ginger, chopped, 1 tbsp.
  • Garlic, chopped, 1 tbsp.
  • Green Chilli Paste, 1 tbsp.
  • Tomato Puree, 3 tbsp.
  • Sugar, a pinch
  • Garam Masala, 1/2 tsp
  • Curds, 1 tbsp.
  • Butter, 2 tsp
  • Oil, 1 tsp
  • Salt, to taste
  • Coriander Leaves, chopped, 2 tbsp., for garnishing


Wash and soak the basmati rice for 1 hour and drain the excess water. Keep aside.
Heat the pressure cooker and when it gets hot add 1 tsp of oil and 2 tsp of butter
Add the thinly sliced onions and saute on medium flame for a couple of minutes or till the onions become translucent
Next, add the ginger, garlic and green chilli paste, and continue to saute on medium flame for 1 minute
Add the tomato puree, mix well and saute for 1 more minute
Now add the soaked and drained Basmati rice and saute for 1 minute
Add the paneer cubes and saute for 1 more minute
Next, add 2 cups of hot water, salt, sugar, garam masala, and curds
Mix well and pressure cook for 2 whistles
Allow the cooker to cool before opening
Carefully transfer the pulao to a serving bowl taking care that the cooked rice does not break
Garnish with chopped fresh coriander leaves
Serve hot with raitha or side dish of your choice

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