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
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Start your free weekContinue with free accessBrown the paneer
Fry the paneer cubes in 1 tbsp ghee until golden. Remove.
Fry the spices and onion
Add the remaining ghee with the cumin and whole spices, then the onion. Cook for 5 minutes until golden.
Add rice and vegetables
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Cook
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Finish
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Brown the paneer
Fry the paneer cubes in 1 tbsp ghee until golden. Remove.
Fry the spices and onion
Add the remaining ghee with the cumin and whole spices, then the onion. Cook for 5 minutes until golden.
Add rice and vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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