Make flavorful and aromatic Paneer Pulao in the Instant Pot with ease! This mildly-spiced one-pot meal features fluffy basmati rice cooked with vibrant spices, and topped with crispy air-fried paneer is perfect for weeknight dinners or special occasions. Make this delicious vegetarian paneer rice recipe in under 30 minutes! Serve this Instant Pot Pulao with raita for a satisfying and complete meal. Try it now!
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What Is Paneer Pulao
Paneer, also known as Indian cottage cheese, is a protein-rich ingredient made from milk, with a texture similar to tofu but more flavorful on its own. Pulao (also called Pulav or Pilaf) is a versatile rice dish available in many vegetarian and non-vegetarian variations. Easy Paneer Pulao is a popular vegetarian version, featuring fragrant basmati rice, tender marinated paneer pieces, and a medley of aromatic spices. This simple, one-pot dish is bursting with flavor and makes a perfect quick lunch or dinner option. Paneer Tawa Pulao is also a popular Indian street food.
Why Make Paneer Rice In The Instant Pot
Making Paneer Pulao in the Instant Pot is a game-changer for everyday cooking. This one-pot method simplifies the process, minimizes cleanup, and enhances the flavors. The Instant Pot's sealed environment replicates the traditional "dum" cooking method, allowing spices to deeply infuse the rice. The result is a fragrant, flavorful pulav that's perfect for quick weeknight dinners or special occasions. Give this Instant Pot Indian vegetarian recipe a try! It's similar to my Instant Pot Jeera Rice Rice recipe.
Paneer Recipes That You Will Love
Indian cottage cheese can be used to make appetizers and snacks like Spinach Puffs, Naan Pizza, and Chilli Paneer Dry. Here are some restaurant-style vegetarian recipes that you will love - Matar Paneer, Kadai Paneer, Palak Paneer, and Masala Stuffed Peppers at home. You can also make desserts like Rose Sandesh, and Gujiya Shells with it.
Difference Between Pulao And Biryani
The key difference between pulao and biryani lies in their preparation. Pulao is a one-pot dish where raw rice and vegetables or meat cook together with spices, resulting in a simple, uniform flavor. Biryani, on the other hand, involves partially cooking rice and vegetables or meat separately, layering them, and slow-cooking on "dum," creating distinct, robust flavors and a visually striking presentation. Pulao is quicker and ideal for everyday meals, while biryani is more elaborate and suited for special occasions.
Why Make It
- Diet-Friendly: It's vegetarian, gluten-free, nut-free, and soy-free, making it suitable for a variety of dietary needs
- Versatile: Can be made with freshly cooked rice, leftover rice, or uncooked rice
- Mildly-Spiced: Perfect for those new to Indian cooking, with a flavor that's not too intense
- Convenient: Can be made in the Instant Pot or on the stovetop, and ready in just 30 minutes
- One-Pot Wonder: A quick, easy, and delicious Indian pulao in the Instant Pot with minimal cleanup
- Freezes Well: Great for meal prep and makes an excellent freezer-friendly option
- Beginner & Kid-Friendly: Simple to make and loved by both beginners and kids alike
🧾 Ingredients Needed
Paneer: You can use store-bought fresh or frozen paneer, but homemade Indian cottage cheese is ideal for a softer and tastier texture.
Rice (chawal): When making this Indian cottage cheese rice, opt for high-quality long-grain rice like Basmati, known for its aroma and non-sticky, separate grains when cooked. You can also use other long-grain rice varieties such as Seeraga Samba Rice, popular in South India for pulao and biryani.
Spices: Essential spices for this Indian-style pulao include cumin seeds, dried bay leaves, cinnamon stick, cloves, black peppercorns, cardamom (pods or powder), garam masala, and red chili powder.
Aromatics: Ginger paste, garlic paste, green chilies, lemon juice, mint leaves, and onions provide aromatic depth and texture to this Instant Pot pulao. This Indian Pulao is made without tomatoes.
Cashews: These add a nutty flavor and a delightful crunch to the Instant Pot Paneer Pulao.
Cornstarch: Helps coat the Indian cottage cheese cubes with the masala for enhanced flavor.
Prepare Indian Instant Pot Paneer Dum Pulao in ghee or butter. It tastes the best.
Instant Pot & Air Fryer: While these appliances make cooking more efficient and help reduce oil usage, you can still make this Indian Cottage Cheese Pulao on the stovetop without them.
How To Make It 🔪
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To Air Fry The Paneer
- Start by cutting the paneer into your preferred bite-sized shapes-square, rectangle, diamond, or triangle. Chef Tip: If you're using store-bought Indian cottage cheese that is firm, dunk the cubes in hot water for about 15 minutes to soften them, then pat dry with a paper towel.
- Next, transfer them to a bowl, and add cornstarch, salt, and red chili powder. Chef Tip: For added flavor, you can also mix in some crushed kasuri methi.
- Toss well to ensure the cubes are evenly coated with the seasoning.
- Arrange them in a single layer in the air fryer basket. Lightly spray with ghee and cook at 400°F for 5-8 minutes, flipping halfway through for an even crisp.
To Make Paneer Dum Pulao In The Instant Pot
- Start by rinsing the Basmati rice. Soaking it is optional but can help the grains stay separate during cooking.
- Next, add ghee or butter to the Instant Pot and turn on the sauté mode. Once hot, fry cumin seeds, dried bay leaf, cloves, black peppercorns, cinnamon stick, cardamom powder, and cashews for about 30 seconds to release their aromas.
- Add the sliced onions, slit green chili, ginger paste, and garlic paste to the pot. Sauté until the onions become translucent and fragrant.
- Now, add the rinsed rice to the Instant Pot. Gently toss it with the spices to ensure it is well-coated with the aromatic mixture.
- Add water, salt, lemon juice, and mint leaves to the Instant Pot. Mix everything well and deglaze the pot by scraping any browned bits off the bottom.
- Set the Instant Pot to Pressure or Manual mode and cook for 4 minutes. Once the cooking time is up, release the pressure manually.
- Open the lid and add the air-fried golden paneer cubes and garam masala. Chef Tip: For an extra burst of flavor, crush some kasuri methi and add it, along with some fried onions, to the dish-this adds a wonderful aromatic touch to the Pulao.
- Fluff the rice gently with a fork, then drizzle some ghee on top. Mix well and garnish with freshly chopped cilantro or mint for a refreshing finish.
🍽 Serving Suggestions
Kaju Paneer Pulao tastes best with raita like Beets Raita, Boondi Raita, or Koshimbir and salad. You can also serve Paneer Rice with a bowl of Dal Tadka or Sultani Dal. Pair it with Mango Rose Lassi, Mango Mastani, Chikoo Milkshake, Brownie Milkshake, Rose Lemonade, or Mohabbat Ka Sharbat. Pair Instant Pot Paneer Pulao with side dishes like Aloo Methi, Kurkuri Bhindi, Mushroom Pepper Fry, or Air Fried Green Beans.
Serve Masala Paneer Pulao rice bowl for a delightful and satisfying lunch or dinner. It's also perfect for packing in lunch boxes or taking along on picnics. This Instant Pot Veg Pulao is versatile enough to be made for special occasions like parties, potlucks, brunches, and festivals such as Diwali, Holi, Thanksgiving, Valentine's Day, or Christmas. Its fragrant flavors and vibrant colors make it an ideal dish for celebrations and gatherings.
💭 Priya's Recipe Tips
Soaking the rice is optional, but if you have the time, rinsing and soaking it for 15-20 minutes can help achieve better texture. The veg paneer pulao recipe is mildly spiced, but if you prefer more heat, increase the number of green chilies to your liking. Adding the air-fried paneer at the end helps prevent it from becoming chewy. For the best flavor and texture, homemade Indian cottage cheese is recommended, but Halloumi cheese also works as a great substitute.
FAQs 📖
You can swap traditional white rice with several alternatives when making pulao. Brown Basmati rice, red rice, quinoa, millets, oats, or cauliflower rice are all great options. Keep in mind that cooking times may vary depending on the ingredient you choose, and the flavor and texture will also differ. Brown rice and millets offer a nuttier flavor, while cauliflower rice provides a low-carb option with a lighter texture. Each alternative offers a unique twist to the classic veg pulao, perfect for different dietary needs or preferences.
If you don't have an Instant Pot, you can easily make Masala Paneer Pulav on the stovetop by first cooking the rice separately in a rice cooker. Once the rice is ready, prepare the veg pulao in a large pan or skillet. Simply follow the same steps as you would for dishes like Matar Pulao, Tawa Pulao, or Soya Chunks Pulao. Alternatively, you can use leftover rice to make this mildly-spiced Pulao, just as you would for dishes like Tomato Rice, Coconut Rice, Mint Pistachio Rice, or Fodnicha Bhat. The stovetop method works perfectly well, and the results will be equally delicious!
To make a vegan version of Pulao in the Instant Pot, simply replace the Indian cottage cheese with extra-firm tofu or chickpea tofu for a protein-packed alternative. You can also substitute it with a variety of vegetables like mushrooms, cauliflower, tomatoes, corn, carrots, green peas, green beans, snap peas, bell peppers, potatoes, or soya chunks. If you prefer legumes, chickpeas, black-eyed peas, or red kidney beans make great additions to enhance both flavor and protein content. The Instant Pot will make this process quick and easy while still delivering a flavorful, satisfying vegan meal.
To convert your Indian Cottage Cheese Pulao recipe into a rich and flavorful Shahi Paneer Biryani, start by adding a tablespoon of biryani masala along with your regular spice blends. Once the pulao is cooked, finish the dish by adding a splash of saffron dissolved in warm milk to bring out the aromatic flavor. Top it off with crispy fried onions, and raisins for a luxurious touch. This will make your vegetarian Shahi Paneer Biryani both authentic and flavorful, perfect for special occasions or festive meals.
There are several ways to prepare paneer for pulao, depending on your preference for texture and flavor. You can marinate the Indian cottage cheese and then pan-fry, deep-fry, or air-fry it for a crispy, golden finish. If you're looking for a lighter option, simply add plain, un-marinated cubes directly into the pulao. Alternatively, you can also grate and add them, which will blend into the rice and create a unique texture, adding richness to the dish. Each method gives the Indian cottage cheese a different flavor and texture, allowing you to customize your pulao to suit your taste.
Store this vegetarian pulao in the refrigerator for 4-5 days. If you're preparing it in advance, it's best to exclude the paneer initially. Air-fry the paneer just before serving to keep it fresh and prevent it from becoming chewy. This Indian pulao also freezes well and can be stored for up to 3 months. When ready to use, thaw it overnight in the refrigerator and reheat it in the microwave. Add a few drops of water while reheating to restore the dish's moisture and ensure the rice stays soft.
Since Matar Paneer is a popular combination, feel free to add fresh or frozen green peas along with the onions to make a delicious Matar Paneer Pulao. To make it more wholesome, add greens like spinach, methi, baby kale, or mint in this Indian restaurant-style Kaju Paneer Pulao. For a richer taste, consider cooking the rice in thin coconut milk. To make this pulao Jain, skip adding onions, garlic, and ginger. Add some achari masala when marinating the Indian cottage cheese to make Achari Paneer Pulao.
More Rice Recipes
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Recipe 📖
Paneer Pulao | Paneer Rice
Equipment
Ingredients
To Air Fry The Paneer
- 10 oz paneer
- 1 tablespoon cornstarch
- 1 teaspoon red chilly powder
- salt
- cooking oil spray
To Make Paneer Dum Pulao In The Instant Pot
- 2 tablespoon ghee or butter
- 1 dried bay leaf
- 1 cinnamon stick
- 4-5 cloves
- 4-5 black peppercorns
- ¼ teaspoon cardamom powder
- 8-10 cashews
- 1 cup sliced onions
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chilly
- 5-6 mint leaves
- 2 cups Basmati rice
- lemon juice
- 2.5 cups water
- 1 teaspoon garam masala
- 2 teaspoon ghee
Instructions
To Air Fry The Paneer
- Start by cutting the paneer into your preferred bite-sized shapes-square, rectangle, diamond, or triangle. Chef Tip: If you're using store-bought Indian cottage cheese that is firm, dunk the cubes in hot water for about 15 minutes to soften them, then pat dry with a paper towel.
- Next, transfer them to a bowl, and add cornstarch, salt, and red chili powder. Chef Tip: For added flavor, you can also mix in some crushed kasuri methi.
- Toss well to ensure the cubes are evenly coated with the seasoning.
- Arrange them in a single layer in the air fryer basket. Lightly spray with ghee and cook at 400°F for 5-8 minutes, flipping halfway through for an even crisp.
To Make Paneer Dum Pulao In The Instant Pot
- Start by rinsing the Basmati rice. Soaking it is optional but can help the grains stay separate during cooking.
- Next, add ghee or butter to the Instant Pot and turn on the sauté mode. Once hot, fry cumin seeds, dried bay leaf, cloves, black peppercorns, cinnamon stick, cardamom powder, and cashews for about 30 seconds to release their aromas.
- Add the sliced onions, slit green chili, ginger paste, and garlic paste to the pot. Sauté until the onions become translucent and fragrant.
- Now, add the rinsed rice to the Instant Pot. Gently toss it with the spices to ensure it is well-coated with the aromatic mixture.
- Add water, salt, lemon juice, and mint leaves to the Instant Pot. Mix everything well and deglaze the pot by scraping any browned bits off the bottom.
- Set the Instant Pot to Pressure or Manual mode and cook for 4 minutes. Once the cooking time is up, release the pressure manually.
- Open the lid and add the air-fried golden paneer cubes and garam masala. Chef Tip: For an extra burst of flavor, crush some kasuri methi and add it, along with some fried onions, to the dish-this adds a wonderful aromatic touch to the Pulao.
- Fluff the rice gently with a fork, then drizzle some ghee on top. Mix well and garnish with freshly chopped cilantro or mint for a refreshing finish.
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