Paneer Pulao | Paneer Rice

A bowl of fragrant Paneer Rice showcasing fluffy basmati rice and golden paneer cubes, served in a bowl.

Paneer Pulao | Paneer Rice

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 dish in under 30 minutes!

Course rice, Side Dish

Cuisine Indian, North Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 458.05kcal

Author Priya Lakshminarayan

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.

Notes

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.

Nutrition