• Purely Home-made!

    Paneer Pulao | Paneer Rice | Paneer Coconut Milk Pulao

    These days everybody kid or grown up need some kind of difference in their everyday menu especially at noon and dinner times. So here's a pulao using paneer which is a mildly spiced and pleasant to taste. This pulao is flavored with coconut milk and a few pantry-available spices and will make you feel satisfied and full without mistreating your taste buds. You can prepare the same with chicken, prawns or with any vegetables available in your kitchen. If its chicken make sure to pressure cook the pulao, check tip 3 to know more. 

    Paneer Pulao | Paneer Rice | Easy Paneer Pulao


    Makes lunch for 2 people 
    Total Preparation Time - 20 - 30 minutes

    1. Basmati Rice - 1  cup
    2. Paneer - 1 cup (chopped into cubes)
    3. Big onion - 1 
    4. Green chillies - 1 
    5. Grated coconut - From 1/4 coconut. 
    6. Coriander leaves - A handful 
    7. Ginger Garlic paste - 1/2 teaspoon 
    8. Turmeric powder - 1/8 tsp 
    9. Cinnamon - 1 inch long piece 
    10. Cardamopm pods - 3 
    11. Fennel seeds - 1 teaspoon 
    12. Salt - As required
    13. Oil / Ghee - 2 tablespoons 

    paneer pulao rice 


    • Chop paneer into small cubes and prick some holes on them using a fork or a toothpick.
    • Wash and soak basmati rice in water for 15 to 20 minutes. Drain water and use! 
    • Add grated coconut, cinnamon stick, cardamom pods and fennel seeds into a blender and blend well, add 1/2 cup of water and grind into a smoother paste. Using a sieve extract the coconut milk alone.

    • To this coconut milk add 1½ cups  (one and half cups)  of water and mix. Keep aside.(Remember this depends on the ratio of rice taken, for 1 cup rice I'm using 2 cups of liquid)
    • Now place a pan on flame and add oil or ghee, after it heats up, add finely chopped green chilly, ginger garlic paste, sliced onions, turmeric powder and saute until onion seems half cooked. 
    • Now pour the diluted coconut milk, add enough salt and stir. 
    • When it begins to boil, add the soaked basmati rice, chopped coriander leaves and stir gently.  Cover and cook for 7 minutes on low flame. 
    • Then open the pan and place paneer chunks inside the rice that is half cooked. Cover and cook again for 3 more minutes or until the rice gets cooked and there is no water content left. Make sure your pan has a heavy bottom else it might get burnt and also make sure the flame is always low. 
    • Remove from flame once done and fluff the rice gently or just stir gently with a ladle and cover all the paneer cubes and leave aside for few minutes. 
    • Then serve hot with spicy curries or sabjis. 
    TIP 1: Make sure your pan is heavy like I already have mentioned. And do not cut paneer into bigger cubes as they will be very bland to taste. 

    TIP 2: Do not add paneer along with rice, only add it at the end as paneer when cooked for a long time becomes rubbery. 

    TIP 3: If using chicken, add chicken along with onions and saute well. Use a pressure cooker and cook for 7 to 8 minutes on low flame. 


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