Paneer Pulao Recipe

Paneer Pulao Recipe

Paneer Pulao Recipe. An enjoyment for the vegans, Paneer Pulao is a scrumptious and simple formula which can be ready with promptly accessible fixings in your kitchen. Paneer Pulao is made with marinated paneer and is cooked on low fire alongside sweet-smelling flavors. Undeniably served on unique events and celebrations, this paneer formula tastes well with dal makhni and daal tarka. You can likewise match it with chicken margarine masala or lamb korma.

Paneer Pulao Recipe

Elements for making Paneer Pulao Recipe

2 cup basmati rice
salt as required
1 teaspoon garlic glue
10 green cardamom
1/2 teaspoon garam masala powder
1 squeeze saffron
1/2 teaspoon dark pepper
1 teaspoon powdered turmeric


1 tablespoon mustard oil
1 narrows leaf
1 teaspoon sugar
3 teaspoon raisins
150 gm paneer
2 teaspoon ginger glue
1 cinnamon stick
1 dark cardamom
3 tablespoon milk
2 onion
1/2 cup ghee


100 gm yogurt (curd)
2 branches mint leaves
1 teaspoon red bean stew powder
3 teaspoon cashews

Paneer Pulao Recipe

Instructions to make Paneer Pulao Recipe

Stage 1
Paneer pulao is a number one of pretty much every veggie lover and is very simple to make on the off chance that you know the right formula. Take a bowl and add slashed paneer to it. Slash the paneer in a manner the pieces are neither too little nor too huge. The little pieces will disintegrate down and bigger ones won’t ingest the flavors. So the right size is significant.

Stage 2
In the paneer add a spot of salt, curd, a little turmeric powder, mustard oil, half teaspoon every one of ginger and garlic glue and keep to the side. You ought to in a perfect world refrigerate it for 3-4 hours with the goal that the flavors are implanted in the paneer pieces.

Stage 3
Presently heat half of the ghee in a profound lined container. The skillet ought to be to such an extent that it has a top that fits firmly to it. Presently cut the onions in flimsy strips and profound fry them in the ghee. They ought to be carmelized well yet guarantee that they don’t consume.

Stage 4
Keep to the side the onions and presently add cinnamon, 3 cardamons, dark cardamom, dark pepper, cove leaves. Permit them to splutter and sizzle. When the aroma begins exuding from them, diminish the fire and add the ginger and garlic glue.

Stage 5
Saute on low fire till the crude smell of ginger-garlic disappears. Presently add rice, salt, turmeric powder, sugar and cook on low fire, mixing continually.

Stage 6
In the interim, heat the leftover ghee in another container. Take out the marinated paneer from the fridge and profound fry the singular pieces. Keep the fire low and sear till the paneer is brilliant in variety. Assuming it is sautéed, the smell of flavors will disappear.

Stage 7
Presently add this paneer to the rice and blend well. Guarantee that you blend tenderly or they will disintegrate down. Powder the leftover cardamoms and add them to the rice. Add the garam masala and the red bean stew powder and blend delicately. Add the cashews and raisins now. (You can likewise profound fry the dry organic products with onions in sync 3.) Dissolve saffron in milk and add to the rice.

Stage 8
Add 4 cups of water to the rice, blend well and cover the top of the container. When it comes to bubble, lessen the fire and cook covered till the whole water is retained. Continue to check following 15 minutes. When the rice is done, eliminate from fire and present with hacked mint leaves and your preferred garnishes.

Stage 9
Tip: Your pulao won’t ever turn saturated assuming you recall the proportion of water and rice. Continuously, the water is twofold the amount of rice.

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