Pulao is a staple of festive spreads, and few versions bring together comfort and flavor quite like paneer pulao — a dish built on soft paneer, fragrant whole spices, ghee, and basmati rice.
The dish is simple enough for a weeknight dinner but distinctive enough to serve guests.
To prepare it, start by washing two cups of basmati rice and soaking it in water for 20 to 30 minutes, then draining it.
Cut 250 grams of paneer into medium cubes and lightly fry them in oil until golden, then set aside.
In a separate pot, heat two tablespoons of ghee with one tablespoon of oil, and add a bay leaf, two cinnamon sticks, three cardamom pods, three to four cloves, and half a teaspoon of cumin seeds.
Once the spices release their aroma, add two thinly sliced onions and fry until lightly browned.
Next, add one teaspoon each of ginger and garlic paste along with three to four green chilies, and stir well. Add fried cashews and raisins, and cook briefly to build flavor.
Once the spices are well cooked, add the soaked rice and fry gently for two to three minutes over medium heat. Pour in about three cups of hot water, season with salt to taste, cover, and let it cook.
Once the water comes to a boil, gently fold in the fried paneer along with half a teaspoon of garam masala. When the water has nearly evaporated, lower the heat completely, cover the pot, and let the rice steam for eight to 10 minutes.
After turning off the heat, leave the lid on for another five minutes without opening it — this helps the rice turn out fluffy and lets the spices settle evenly.
To serve, uncover the pot and gently fluff the rice with a fork. Garnish with a touch of ghee, fried onions, or cilantro, and serve hot.
Paneer pulao pairs well with raita, salad, or chutney for a complete meal.
