| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 20g | 8g | 60g |
| sugars | fibre | protein | salt |
| 6g | 3g | 22g | 1.2g |
Why I Love Indian Paneer Pulao
There is something magical about the Paneer Pulao, a comforting Indian recipe that carries warm, aromatic notes of spices coupled with the soft and creamy texture of paneer. This is much more than a promising recipe; it’s a journey taken through the heartlands of India, straight from my Tex-Mex kitchen.
A Tale of Two Culinary Worlds
With my cooking doused in southern charm and Tex-Mex flavors, there’s no denying I never envisioned my culinary journey crossing paths with the vibrance of Indian cuisine. Yet, here we are, my southern flare harmoniously fusing with the tantalizing Indian profiles to create this beautiful Paneer Pulao.
It was the works of renowned Indian chef Sanjeev Kapoor that first introduced me to the wonder and intricacies of Indian spices. There was something about his passion for meticulously balancing flavors that resonated with my own love for infusing traditional dishes with new twists.
Companion Dishes
But let’s not forget about finding the perfect companions for our star dish. Paneer Pulao goes well with a vast array of dishes such as Dahl, a protein-rich lentil stew, or roasted spiced cauliflower if you’re looking for a side that brings a bit of crunch.
All said and done, whether you’re acquainted with it or not, Paneer Pulao is a generous offering from India’s culinary heritage. And, here in my Texas kitchen, it’s another example of how food and flavor know no boundaries. So, gear up and let’s embark on this flavorful journey together, one hearty Paneer Pulao at a time.
What You’ll Need
- 2 cups Basmati Rice
- 1.5 cups Paneer (Indian Cottage Cheese)
- 1 large Onion, finely chopped
- 1 medium-sized Red and Green Bell Pepper, thinly sliced
- 2 tablespoon Garlic paste
- 2 tablespoon Ginger paste
- 3 Green Chillies, finely chopped
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala
- 2 teaspoon Red Chili Powder
- 1 cup Green Peas, fresh or frozen
- 2 tablespoon Vegetable Oil
- 1 Lemon
- 2 tablespoon Fresh Coriander, finely chopped
- 4 cups of Water
- Salt to taste
Method
Step One
Start by washing the basmati rice under running water until the water runs clear. Soak the rice in 4 cups of water for about 20 minutes.
Step Two
In a pan, heat vegetable oil over medium heat. Once the oil is hot, add finely chopped onions. Sauté the onions until they turn golden brown.
Step Three
Add ginger and garlic paste to the onions and cook until the raw smell goes away. Following that, add finely chopped green chillies, and the sliced bell peppers. Cook for a few minutes until the peppers soften.
Step Four
Now, add turmeric powder, garam masala, and red chili powder to the pan. Mix it well with the rest of the ingredients. Add salt to taste.
Step Five
Add paneer (Indian cottage cheese) and green peas to the pan and mix well. Cook for about 5 minutes until the paneer and peas are well coated with the spices.
Step Six
Now, drain the rice and add it to the pan. Gently mix the rice with the rest of the ingredients. Add the 4 cups of water in which we soaked the rice. Bring it to a boil.
Step Seven
Once the water comes to a boil, reduce the heat to low, cover the pan, and let the rice cook. This should take about 15-20 minutes. Make sure to check the rice occasionally to prevent it from sticking to the bottom of the pan.
Step Eight
After the rice is cooked, turn off the heat and let the pulao rest for a few minutes. Then, squeeze fresh lemon juice over the pulao and garnish with finely chopped fresh coriander.
Step Nine
Paneer Pulao is ready to serve. Serve it hot with raita or a side salad.
