Paneer Pulao

About Paneer Pulao

Ingredients

• Basmati rice, soaked 1½ cups
• Cottage cheese (paneer) cubes ¾ cup
• Oil 1½ tbsps
• Cinnamon 1 inch
• Cloves 4 to 5
• Black peppercorns 4 to 5
• Fennel seeds (saunf) 1 tsp
• Ginger-garlic paste 2 tsps
• Large onion, thinly sliced 1
• Large tomato, sliced 1
• Green chilli, slit 1
• Turmeric powder ½ tsp
• Large potato, diced 1
• French beans, chopped 1 tbsp
• Carrot, chopped 1 tbsp
• Green peas, boiled 1 tbsp
• Salt to taste
• Fresh mint leaves, chopped 3 tsps
• Fresh coriander leaves, chopped 2 tsps

How to Make Paneer Pulao (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cinnamon, cloves, black peppercorns, fennel seeds and ginger-garlic paste and saute till fragrant.
2. Add onion and saute till translucent. Add tomato and green chilli and saute till tomato becomes pulpy. Add turmeric powder and mix well.
3. Add potato, French beans, carrot and green peas and mix well.
4. Add rice and 3 cups of water and mix well. Add salt, mix, cover and cook till rice is done.
5. Add cottage cheese cubes and mix gently. Cover and cook for 1-2 minutes.
6. Add mint leaves and coriander leaves and mix gently.
7. Transfer into a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps