PANEER PULAO

✅ Ingredients:

🍚 For the pulao:

• 1 cup basmati rice (soaked for 30 minutes)

• 200g paneer (cubed)

• 2 tbsp ghee or oil

• 1 bay leaf

• 2 green cardamoms

• 3–4 cloves

• 1 small cinnamon stick

• 1 tsp cumin seeds

• 1 onion (thinly sliced)

• 1 tsp ginger-garlic paste

• 1–2 green chilies (slit)

• 1 small tomato (optional, chopped)

• 1 cup mixed vegetables (optional – peas, carrots, beans)

• 2 tbsp coriander leaves (chopped)

• 1 tbsp mint leaves (optional)

• Salt to taste

💦 For cooking rice:

• 2 cups water

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👨‍🍳 Instructions:

1. Fry the Paneer:

• Lightly sauté the paneer cubes in 1 tsp oil or ghee until golden (optional).

• Soak in warm water for 5 mins to keep soft. Drain before use.

2. Sauté the Aromatics:

• Heat 2 tbsp ghee/oil in a pot or pressure cooker.

• Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds.

• Add sliced onions and sauté until golden.

• Add ginger-garlic paste and green chilies. Cook until raw smell disappears.

3. Add Veggies & Rice:

• (Optional) Add chopped tomato and cook till soft.

• Add any mixed vegetables and sauté briefly.

• Add soaked and drained rice. Stir gently to coat the rice in the spices.

4. Add Water & Cook:

• Add 2 cups water and salt.

• Bring to a boil. Cover and simmer on low heat for 12–15 minutes (or pressure cook for 1 whistle).

• Once rice is 90% done, gently mix in the paneer cubes.

5. Dum & Garnish:

• Cover again and let rest for 5–10 minutes (off heat).

• Fluff gently, garnish with coriander/mint leaves.

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🍽️ Serve with:

• Raita (cucumber/onion)

• Pickle and papad

• A light dal or curry

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💡 Tips:

• Use fresh paneer for the best texture.

• Add a pinch of garam masala or biryani masala for a spicier version.

• Add saffron milk for a royal touch.