A vegetarian Indian meal isn’t complete without rice. Pulao is the perfect choice as it strikes a balance—neither too heavy nor too light, and certainly more flavorful than plain rice. It’s an ideal alternative for those who find plain rice too bland. You may find a variety of pulao recipes, such as veg pulao, soya pulao, coconut milk pulao, and beetroot pulao. Today, I’m sharing a delicious paneer pulao recipe. Pair it with homemade yogurt or raita of your choice. You can also make it extra nutrious by adding veggies. Next time you’re hosting guests, try this paneer matar pulao—it’s sure to impress! If you like paneer, then check out more Indian Paneer Recipes
Paneer Butter Masala Matar Paneer Paneer Jalfrezi Paneer Biryani Paneer Matar Makhana Curry
Ingredients
Rice: I prefer to use long-grain and fragrant white basmati rice. Paneer: You will need fresh store-bought or homemade paneer. Green Peas: I always use frozen green peas as fresh peas are not available all year round. If you get fresh peas, use them, they taste the best. Onion: Use thinly sliced onions. Ginger and garlic: I used a paste made from fresh ginger and garlic. You can also mince and add them. Green chilies: I used Thai green chilies for the heat. You can increase or decrease according to your preference. Ghee: For best results, use homemade ghee. Alternatively, you can substitute it with any cooking oil. Herbs: I used fresh herbs like mint and coriander leaves. Whole spices: Cumin seeds, bay leaf, cinnamon stick, cloves, cardamom, star anise, and mace. If you don’t have whole spices, simply add extra garam masala at the end.
How to Make Paneer Peas Pulao in Instant Pot
Cut the paneer into 1-inch cubes. Add some red chili powder, salt, ginger-garlic paste and oil. Mix everything well. Marinate for 15 minutes. Note: Spicing up the paneer enhances its flavor, but you can also skip the spices and simply fry the plain paneer in oil before adding it to the rice. Heat 2 tablespoons of oil in a pan. Once the oil is hot, add the marinated paneer cubes. Sauté for 4-5 minutes, turning occasionally, until the paneer is golden brown on all sides. Remove from the pan and set aside. Alternatively, you can roast the paneer in an Air Fryer for a similar result. Press the SAUTE button on the Instant Pot. Heat ghee (or oil) and add whole spices like cumin seeds, bay leaf, cinnamon, cloves, cardamom, star anise, and mace. Sauté for a few seconds or until aromatic. Next, add onion, and green chilies. Saute till the onions are soft and light brown. Then add ginger garlic paste and saute for a few seconds. Next, add in the green peas, and garam masala and saute for a minute. Next, add mint and coriander leaves, and cook the mixture for a minute until the leaves wilt. Next, add rinsed basmati rice, water, and salt. Mix everything well. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes. When the instant pot beeps, do a quick pressure release before removing the lid. Add some lemon juice and sautéed paneer, then gently mix with a ladle. Matar pulao is ready, serve with yogurt, raita, or any curry.
Stovetop Pressure Cooker Instructions
Follow the same steps as Instant Pot, and pressure cook the paneer pulao for 2 whistles on a medium-high flame and turn off the flame. Allow the pressure to release naturally.
Stovetop Pan Instructions
For preparing this dish in a stovetop pan. Follow the same steps, close the lid, and cook on low flame until all liquid is absorbed and the rice is fluffy. Note: Use 2 cups of water for 1 cup of rice for the stovetop method.
Storage Suggestions
Fridge: Store the leftovers in the refrigerator for up to 2 days in an air-tight container. You can also pair it with curries like matar paneer, palak paneer, mushroom curry, or lentil dishes like dal fry, dal makhani. Reheat: Sprinkle some water and reheat the matar paneer rice in the microwave or stovetop until it warms through.
Variations
Vegan: Vegans can use any vegetable oil as a substitute, but Paneer Pulao tastes better with ghee. For a vegan alternative, you can replace paneer with air fryer sauteed tofu. Other Veggies: You may add other veggies like diced potatoes, bell peppers, carrots, and beans. Herbs: I have used fresh mint (pudina) leaves to enhance the flavor, but you can either replace them with dried mint or totally skip it. Coconut Milk: You can substitute water with thin coconut milk. It enhances the taste of the pulao. Other Grains: You may also use other grains like quinoa, millet, or brown rice. Nuts: You can add fried cashews to this rice to make it rich and delicious.
More Instant Pot Indian Rice Recipes
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