Paneer Pulao is a deliciously simple yet irresistibly flavorful Indian rice dish that combines the richness of soft paneer (Indian cottage cheese) with fragrant basmati rice and a medley of warm, aromatic spices. It’s a wholesome and balanced meal that comes together effortlessly, making it perfect for busy weeknights or festive gatherings alike. The subtle essence of saffron infuses the pulao with a luxurious depth of flavor, while the sautéed paneer cubes add a satisfying texture that’s loved by both kids and adults.
This one-pot wonder pairs beautifully with almost anything on the side — be it a comforting bowl of dal, refreshing cucumber raita, tangy pickle, or a crisp papad. Its versatility makes it a great choice for lunchboxes, family dinners, or even special occasions.
In the step-by-step photos provided below, I’ve demonstrated how to make this flavorful paneer pulao in a traditional stovetop pan. For those who prefer using modern appliances, I’ve also included an easy Instant Pot method to help you recreate the same rich taste with minimal fuss. Whether you’re new to Indian cooking or a seasoned home chef, this paneer rice recipe is a keeper — simple to make, loaded with flavor, and sure to win hearts at the dining table!
Amazing Paneer Pulao Recipe (Rice)
My family absolutely cherishes this paneer rice, and I adore the fact that it’s one of those rare dishes we can all agree on—no debates, no picky eaters, just happy faces at the table. It’s nothing overly fancy or overwhelming, but rather a simple, subtly spiced rice dish that delivers warmth and comfort in every bite. The flavors are gentle and mild, making it perfect for both kids and adults. It’s the kind of recipe you can turn to when you want something satisfying without spending hours in the kitchen.
One of the most special features of this paneer pulao is the fragrant saffron infusion. Saffron strands are soaked in warm milk and then added while cooking the rice, allowing each grain to soak up the golden hue and delicate aroma. This not only gives the dish a beautiful yellow tint but also a rich and luxurious flavor that elevates the pulao from ordinary to something truly special. The mild, creamy paneer cubes perfectly complement the saffron-scented rice, making each spoonful a delightful experience.
To finish it all off, a handful of fresh mint leaves and chopped cilantro are stirred in just before serving. This simple addition adds a burst of freshness and a vibrant, herby brightness that balances the richness of the saffron and paneer. It’s a refreshing contrast that ties everything together, making the dish not just delicious but also visually appealing and aromatic.
Ingredients for paneer pulao recipe:
- Basmati rice – Continuously utilize great quality Basmati rice. Since basmati rice has long grains and is exceptionally fragrant once cooked. Matured basmati rice gives exceptionally great comes about. I have great encounter with Tilda, Illustrious, and 24 Mantra natural basmati rice.
- Paneer – I continuously purchase paneer from Indian basic supply stores (in the solidified segment). I like taking after brands Nanak, Brar’s, Gopi. Some of the time, I discover them in my Costco. Once in a while I make paneer at home.
- Saffron – It is known as Kesar in Hindi. Utilize the great quality saffron. I incline toward this one. Include fair a few strands of it and it makes the entire dish exceptionally fragrant and flavorful. To get the best out of it, saffron must be implanted into the warm milk/water some time recently including.
- Ghee: Ghee is the traditional fat used in many Indian rice dishes and plays a crucial role in imparting a rich, aromatic depth of flavor. It enhances the overall taste and provides a slightly nutty undertone to the dish. However, if you’re aiming for a lighter version or a vegan alternative, you can substitute ghee with any neutral cooking oil like sunflower, canola, or even coconut oil for a slightly different flavor profile.
- Whole Spices: A combination of whole spices is used to infuse the dish with layers of warmth and aroma. When sautéed in hot ghee or oil at the beginning of cooking, these spices release their essential oils and deeply flavor the base of the rice, giving it an authentic and fragrant touch that defines many Indian delicacies.
- Onion, Ginger, and Garlic: This trio forms the foundation of flavor in countless Indian recipes. Onions are sautéed until golden or soft to provide sweetness and depth, while freshly grated or minced ginger and garlic add a robust, pungent kick. Together, they create a well-rounded and flavorful base that complements the spices and other ingredients in the dish.
- Herbs (Mint and Cilantro): Fresh herbs like mint leaves and cilantro (coriander leaves) are added toward the end of cooking or used as a garnish to brighten the dish. Mint contributes a refreshing, slightly sweet note that balances the richness of the spices and ghee, while cilantro adds a fresh, citrusy zing. These herbs not only enhance the flavor but also provide a vibrant splash of color and a pleasing aroma.
How to make Paneer Pulao?
1) To begin with, wash the rice beneath running cold water until water runs clear. At that point splash them in sufficient water for almost 15-20 minutes.
2) At that point dispose of the splashing water and deplete it totally in the colander.
3) Whereas rice is dousing, moreover douse the saffron strands in the warm drain for 10-15 minutes. I have warmed up the drain in the microwave.
4) Warm the ghee in a dish on medium warm. Once hot include entire flavors (cloves, green cardamom, dark cardamom, cove leaf, cinnamon adhere, mace). Saute for a miniature or till you get a pleasant smell of spices.
5) Presently include chopped onions and sprinkle the salt to speed up the prepare. Blend well and cook till onions get translucent or light pink and soft.
6) Include ginger paste and garlic paste. Blend and saute for a diminutive or till the crude scent of ginger-garlic goes away.
7) Presently include rice. Mix well and saute for 2-3 minutes.
8) Include water and saffron-milk blend. Mix well and let it come to a rolling boil.
9) Cover with top and let it cook on Moo for 17-18 minutes. At that point turn off the stove and let it rest for 5-10 minutes.
10) Interim, saute the paneer. Warm the oil in a pan on medium warm. Once hot include paneer cubes.
11) Once it gets light brown in color, flip at that point and cook another side. Do not let it get brown as well much something else, paneer will ended up chewy. For a variety or if serving to visitors, you can broil a few cashews and almonds, include to the pulav.
12) After 10 minutes of resting time, open the lid.
13) Presently include the sauteed paneer into the rice. Moreover, include chopped coriander clears out and mint leaves.
14) Mix tenderly so paneer and rice do not get mushy.
How to make Instant pot paneer pulao?
1. For Cooking in an Instant Pot: If you’re using a 6-quart or 8-quart Instant Pot, it’s best to double the quantity of ingredients to ensure even cooking and better texture. For a smaller 3-quart Instant Pot, the quantities mentioned in this recipe are perfect and do not require any adjustments.
2. Preparing the Rice and Saffron: Begin by thoroughly rinsing the basmati rice under cold running water until the water runs clear. After rinsing, soak the rice in enough water for about 15–20 minutes. Simultaneously, warm a few tablespoons of milk and add a generous pinch of saffron strands to it. Let the saffron steep in the warm milk for 10–15 minutes so it releases its rich color and aroma.
3. Once the pot displays ‘Hot,’ add ghee for a rich, traditional flavor. As the ghee melts and heats up, toss in the whole spices such as cloves, cardamom pods, cinnamon stick, bay leaf, and mace. Sauté the spices for 30–40 seconds until they release their fragrance and sizzle in the ghee.
4. Cooking the Aromatics: Now, add finely sliced onions along with freshly prepared ginger and garlic paste. Sauté the mixture for 2–3 minutes or until the onions turn soft and translucent. The combination of spices and aromatics will start building the base flavor of the pulao.
5. Adding Rice and Liquid: Drain the soaked rice and add it to the Instant Pot. Pour in the required amount of water—typically, for every 1 cup of basmati rice, use 1½ cups of water. Also, stir in the infused saffron milk and season with salt as per taste. Gently mix everything to combine without breaking the rice grains.
6. Close with the cover, keep the valve to fixing, cook on manual (tall pressure) for 5 minutes.
7. Then do QPR.
8. Saute the paneer on the stovetop in a skillet as appeared above.
9. Add that to the cooked rice along with mint and cilantro.