Paneer Pulao, also called Paneer Pallav, is a flavorful and wholesome rice dish cooked with soft paneer cubes, aromatic basmati rice, and a medley of spices. It is a light yet satisfying meal that can be prepared in less than 30 minutes,
making it perfect for lunch, dinner, or even a special gathering. Unlike heavy biryanis, paneer pulao is subtle in spice but rich in taste, ideal for both kids and adults.
In this post, you will learn step-by-step how to make delicious paneer pulao at home along with expert tips, variations, and serving ideas.
Ingredients for Paneer Pulao
1 cup basmati rice (soak for 15–20 minutes)
250 g fresh paneer (cut into medium cubes)
3 tbsp ghee or refined oil (half for frying paneer, half for pulao)
1 large onion (thin slices)
1 large tomato (finely chopped or pureed)
2 green chilies (slit lengthwise)
1 tsp ginger-garlic paste
½ cup green peas + ½ cup diced carrots (you can add beans or capsicum, optional)
1 tsp cumin seeds
1 bay leaf
4–5 whole black peppercorns
2–3 cloves
2 green cardamoms
1-inch cinnamon stick
1 small star anise (optional for extra aroma)
1 tsp coriander powder
½ tsp garam masala
½ tsp turmeric powder
½ tsp Kashmiri red chili powder (for color and mild spice)
2 cups water (or veg stock for more flavor)
Salt as per taste
2 tbsp fresh coriander leaves (finely chopped, for garnish)
1 tbsp mint leaves (optional for fresh flavor)
1 tsp lemon juice (just before serving for balance)
Step-by-Step Method
Prepare rice and paneer
Rinse basmati rice and soak for 20 minutes, then drain.
Lightly fry paneer cubes in 1 tsp ghee until golden, or keep plain if you prefer soft paneer.
Make the masala
Heat ghee or oil in a heavy-bottom pan.
Cloves, cardamom, cinnamon, bay leaves, put his feet on it. Let them release aroma.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chili, sauté until raw smell disappears.
Add tomatoes and cook until soft.
Add spices and vegetables
Mix in turmeric, red chili powder, and garam masala.
Add carrots, peas, or beans if using, cook for 2–3 minutes.
Cook rice
Add soaked rice and gently mix.
Pour water, season with salt, and bring to a boil.
Cover and simmer on low flame for 12–15 minutes until rice is fluffy.
Finish with paneer
Gently mix in fried paneer cubes.
Switch off the flame, keep covered for 5 minutes to enhance flavors.
Garnish and serve
Sprinkle fresh coriander leaves before serving for a refreshing flavor.
Tips for the Best Paneer Pulao
Always soak basmati rice for at least 20 minutes to get long, fluffy grains.
Lightly frying paneer keeps it firm and prevents breaking while mixing into the rice.
For extra aroma, drizzle some saffron milk or kewra water at the end.
Vegetarians can also use this oil.
Variations of Paneer Pallav
Paneer Matar Pulao: Add green peas for a classic combination.
Veggie Paneer Pulao: Add mixed vegetables like capsicum, beans, and carrots.
Spicy Paneer Pulao: Increase chili and add a tsp of biryani masala for bold flavors.
Brown Rice Paneer Pulao: Use brown rice instead of basmati for a healthier option.
Serving Suggestions
Serve paneer pulao hot with raita (boondi raita, cucumber raita, or onion-tomato raita).
Pair with papad, pickle, and onion salad for a complete North-Indian style meal.
It also goes well with simple curries like dal makhani, kadai paneer, or butter paneer masala.