Paneer Pulao

A Brief History of Paneer Pulao

Paneer Pulao is a popular North Indian dish that combines the flavors of aromatic basmati rice and the creamy richness of paneer (Indian cottage cheese). This dish is a celebration of traditional Indian cooking, often gracing tables during festive occasions and special celebrations. With roots in the Indian subcontinent, the use of paneer in Pulao reflects a fusion of culinary traditions over centuries, marrying the influence of Persian pilafs with Indian ingredients.

Ingredients

1. Basmati Rice - 1 cup
2. Paneer - 200 grams, cubed
3. Ghee - 2 tablespoons
4. Cumin Seeds - 1 teaspoon
5. Bay Leaf - 1
6. Green Cardamoms - 2
7. Cloves - 2
8. Cinnamon Stick - 1 small piece
9. Onion - 1 large, thinly sliced
10. Ginger-Garlic Paste - 1 tablespoon
11. Green Chillies - 2, slit
12. Tomato - 1, chopped
13. Mint Leaves - a handful, chopped
14. Coriander Leaves - a handful, chopped
15. Water - 2 cups
16. Salt - to taste
17. Lemon - juice of half

Preparation

Step 1: Prepare the Ingredients

Start by rinsing the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain. Cut the paneer into cubes and set aside. Slice the onion, slit the green chillies, and chop the tomato, mint leaves, and coriander leaves.

Step 2: Fry the Paneer

Heat a tablespoon of ghee in a pan over medium heat. Add the paneer cubes and fry them until they are golden brown on all sides. Remove the paneer from the pan and set aside.

Cooking Process

Step 3: Cook the Aromatics

In the same pan, add the remaining tablespoon of ghee. Add the cumin seeds, bay leaf, green cardamoms, cloves, and cinnamon stick. Fry for a few seconds until they release their aroma.

Next, add the sliced onion and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chillies, cooking for another minute.

Step 4: Build the Pulao

Add the chopped tomato to the pan and cook until it becomes soft. Now, add the soaked and drained basmati rice, cooking gently for 2-3 minutes to coat the rice with the spices and oils.

Pour in 2 cups of water and season with salt to taste. Stir gently to combine all ingredients.

Step 5: Simmer the Pulao

Allow the mixture to come to a boil, then reduce the heat to low and cover the pan. Let it simmer gently for 12-15 minutes. Do not uncover during this time to allow the rice to cook perfectly. Use a cooking timer to ensure accuracy.

Step 6: Final Touches

Once the rice is cooked, add the fried paneer cubes, chopped mint leaves, and chopped coriander leaves. Drizzle the lemon juice over the top for added zest. Gently fluff the rice with a fork to mix in the paneer and herbs without breaking the grains.

Enjoying Your Meal

Paneer Pulao is best served hot and can be paired with raita, pickle, or a simple green salad. This aromatic and flavorful dish is perfect for a cozy family meal or as a delightful dish for special occasions.