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Vegetable paneer pulao

Vegetable Paneer Pulao

Delicious Vegtable paneer pulao recipe for main course meal in a quick time with one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian, Mediterranean

Ingredients
  

Main ingredient

  • 1 cup Basmati rice measure to a cup fully

To fry cashews and paneer

  • 1 tsp Ghee
  • 1 tsp Oil
  • 10 Cashews Slit half
  • 150 g Fresh paneer If you use frozen paneer, place it water for 10 minutes to make it soft

Spice ingredients

  • 1 tbsp Oil
  • 2 Cardamom / Yelakai
  • 1 Black cardamom / karuppu yelakai
  • 1 tsp Cumin / Seeragam
  • 1 inch Cinnamon stick / Tej pattai
  • 2 Bay leaves / Briyani leaves
  • 1 Star anise / Annasi poo
  • 4 Cloves / Lavangam
  • ½ tsp Pepper / Milagu

Vegetables

  • ½ Carrot Cubed to small pieces
  • 1/2 Capsicum Cubed to small pieces
  • 1 Kashmiri green chilli
  • 1 Onion roughly chopped
  • 10 Beans chopped to small pieces
  • 2 Green chilli Slit
  • 1 Young tender turmeric leave / Manjal kuruthu optional
  • ¼ cup Green peas
  • ¼ cup Baby Corns
  • few Curry leaves
  • 1 tbsp Coriander leaves to garnish
  • 1 tsp Ginger garlic paste
  • 1 ½ tsp Salt adjust as per your taste

For Yoghurt Salad/ Raita

  • 1 cup Yoghurt
  • 1 cucumber finely chopped
  • ½ Onion finely chopped
  • ⅓ tsp Salt as per your taste

Instructions
 

Wash and Soak rice

  • Wash and soak the rice for 30 minutes to 1 hour if you are using old rice. If new rice, soak for 10 minutes before adding the rice for pulao preparation.

Fry Cashews and paneer

  • Add ghee and 1 tsp of oil in a preheated pot / pan, fry cashews first. Then take out and keep aside.
  • Add paneer pieces and fry until it turns slight brown. Then take out and keep aside.

Make Veg Pulao

  • In the same pot, add 1 tblspn of oil and then add all the spices mentioned under "spices ingredients" section.
  • Saute them for a minute. Then add few curry leaves, split green chilli, chopped kashmiri green chilli.
  • Add onions and saute until onion changes its colour.
  • Then add ginger garlic paste and saute until its raw smell goes off.
  • Now add salt, then add carrot, capsicum, beans, corns, green peas, and chopped young turmeric leaves and saute for couple of minutes.
  • Add the rice and mix together.
  • Pour 2 cups of water and adjust the salt now. It should be little more saltier before cooking.
  • Cover and cook for exactly 10 minutes in low flame. Do not open in between.
  • After 10 minutes, check the rice. It must be cooked by now.
  • Allow it to rest for 5 minutes and then fluff up the rice gently.
  • Now add the fried cashews and paneer pieces and mix gently.

Raita preparation

  • You can serve Pulao with any gravy or simple raita will go well with this.
  • To prepare raita, add 1 cup yoghurt, chopped cucumber, onion and coriander leaves.
  • Add salt as per your taste.
  • Mix well and serve along with veg paneer pulao.

Video

Notes

  1. Soak the rice for minimum 30 minutes to 1 hour time if the rice is old rice.
  2. If the rice is new rice, then it will be cooked fast. So if new rice, soak just 10 minutes before adding the rice.
  3. Rice to water ratio is 1:2. 1 full cup rice is measure without leveling. 2 cup water is added. This ratio comes perfect for any pulao or biryani in pot cooking method. (no pressure cooker is used here)
  4. Check the salt and spice taste after adding water. It should be little more than your taste. So that it will be correct when the rice is cooked fully.
  5. Gently fluff up and mix the rice after it is cooked to avoid breaking.
  6. Finally, you can serve it along with any gravy of your choice or with yoghurt chutney.
Keyword Vegetable paneer pilaf, Vegetable paneer pulao