Paneer & Vegetable Pulao
A fragrant one-pot rice dish of basmati, golden paneer, peas and carrots cooked with whole spices and a touch of turmeric. Lighter than biryani and ready in 40 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the paneer
Fry the cubes in 1 tbsp over medium-high heat for 3-4 minutes, turning until golden on most sides. Remove and set aside.
- 200g
- 1 tbsp
✅ Done when: golden brown on most sides
Fry the spices and onion
Add the remaining 1 tbsp with the cumin seeds, cardamom, cloves, cinnamon and bay leaf over medium heat, then add the onion. Cook for about 5 minutes, stirring often, until the onion turns golden.
- 1 tbsp
- 1 tsp cumin seeds
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 onion
✅ Done when: onion is soft and golden
Add rice and vegetables
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Cook
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Finish
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Brown the paneer
Fry the cubes in 1 tbsp over medium-high heat for 3-4 minutes, turning until golden on most sides. Remove and set aside.
- 200g
- 1 tbsp
✅ Done when: golden brown on most sides
Fry the spices and onion
Add the remaining 1 tbsp with the cumin seeds, cardamom, cloves, cinnamon and bay leaf over medium heat, then add the onion. Cook for about 5 minutes, stirring often, until the onion turns golden.
- 1 tbsp
- 1 tsp cumin seeds
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 onion
✅ Done when: onion is soft and golden
Add rice and vegetables
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Cook
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Finish
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The Story Behind the Dish
Pulao (or pilaf) is a family of rice dishes cooked in seasoned stock or water with spices, found from Turkey to Central Asia to India. Unlike biryani, the rice and other ingredients cook together in one step.
Indian pulaos are lighter and quicker than biryanis, and are everyday food for lunch boxes and family dinners.
⭐ Why It's Famous
Quick, colourful and one-pot, pulao is the weeknight answer to biryani cravings.
💡 Fun Fact
Resting the rice covered after cooking lets the grains firm up so they separate perfectly.
North India
28.61°N, 77.21°E
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