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Home » Entree » Rice Recipes

Published: Aug 10, 2013 · Modified: Jan 21, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Paneer Pulao | Paneer Fried Rice Recipe

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When you have a craving for a pulao this paneer pulao helps you satisfy those cravings. This Paneer fried rice can be a full meal for the special occasion or for a week end meal.

I love paneer in any dish and nowadays I substitute most of my paneer dishes with tofu. The main reason for this is that my older one does not appreciate paneer as much as he does tofu.

Paneer Pulao is served.

But sometimes a girl has to give it to her cravings as well. I make paneer pulao or fried rice, but when I came across this recipe, I knew this was going to be a sure hit in my family.

This recipe was passed on to me by my dear friend and senior in college, Sujai. He had posted this recipe pictures and a detailed explanation of the procedure on Facebook and I had to make it right away.

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The procedure is slightly time-consuming but totally worth every minute spent on it. The coconut milk gave a very subtle sweetness to the dish along with the heat from the other spices in the dish.

So I chose this paneer pulao recipe as my first one under the theme Main Courses for the second week of BM. Surprisingly my son did not miss his tofu and he actually mentioned that he is starting to like paneer ( I should have recorded that as proof).

So this recipe goes to my box of keeper recipes. Thanks, Sujai for an awesome recipe that made my paneer hater kid into a kid who would try out more dishes with paneer.

The paneer fried rice recipe involves cooking the gravy separately and then preparing the rice separately. Then they both go in together to cook like one.

Preparation time – 20 mins
Cooking time – 1 hr 30 mins
Difficulty level – easy

Paneer Pulao in a bowl and in a small dish.

Ingredients to make Paneer Pulao – (serves 6)

For the Gravy -

  • Paneer/Indian cottage cheese – 1 pack (I think it is about 400 gms or so) - cubed
  • Onion – 1 (sliced thinly)
  • Tomato puree – ½ cup
  • Mint paste – see procedure below *
  • Cashew onion paste – see procedure below **
  • Cumin seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Garam masala – ½ tsp
  • Pepper powder – ½ tsp
  • Ghee/butter – 1 tbsp
  • Salt – to taste

For the rice –

  • Basmathi rice – 3 cups
  • Ghee/butter – 1 tbsp
  • Coconut milk – 1 ½ cups
  • Water – 3 cups
  • Onion – 1 small (sliced)
  • Cardamom – 4
  • Cloves – 4
  • Cinnamon – 1 inch piece
  • Bay leaf – 1
  • Star anise – 2
  • Nutmeg powder – ½ tsp
  • Salt – to taste
  • Fried cashews and raisins – for garnish
Paneer Pulao shaped and served.

Procedure to make Paneer Pulao –

*To make the mint paste – grind ¼ cup of mint leaves with ¼ cup of cilantro and 2 green chilies to a smooth paste.

**Cashew onion paste – Soak 6 cashews in hot water for 5 mins. Grind this with 1 small onion, 1-inch ginger piece, and 4 garlic pods into a smooth paste.

Mint and cashew paste in a bowl.

To make the gravy –

  • In a pan add about a tablespoon of oil and add the diced paneer pieces and fry until it turns light brown, Drain it on a paper towel and keep aside until needed.
Fried Paneer in a bowl.
  • In the same pan, add butter or ghee. When hot add the cumin seeds. Once the seeds splutters add the sliced onions. Sauté until it turns pink.
Frying sliced onion.
  • Now add the mint paste. Sauté until the raw smell leaves (about 5-6 mins).
Cooking mint paste with onion.
  • Then add the cashew onion paste. Fry it well (for about 10 mins). Sprinkle little water if needed.
Mixing the ingredients and cooking.
  • Now add all the dry masala powders and mix well.
Adding spices in the pan.
  • Add the tomato puree and salt to taste and mix well. Close the pan and cook the gravy until the oil leaves the sides of the pan. This could take about 10-12 mins.
Mixing the ingredients with spatula.
  • Now add the fried paneer pieces to the gravy and mix well. Cook until the gravy thickens.

To make the rice –

  • Wash and soak the rice in water for at least 10 mins. Drain it and keep aside.
  • In a pan add the ghee or butter and when hot add all the spices.
Adding spice in the oil.
  • Once the spices are fried, add the soaked and drained rice. Fry in low flame until, all the moisture disappears.
Mixing rice in the pan.

To assemble the Paneer Pulao –

  • If cooking on stove top (this is what I did), transfer this rice into the pan with the gravy and give it good mix. Add the coconut milk and water (I added about 3 cups of water). Check for salt and then cook covered until the rice cooks. Fluff it with a fork and then serve hot.
Adding the spices in the rice and cooking.
  • If cooking in a rice cooker, add the rice, gravy, salt (if needed), coconut milk and water needed to the cooker and then cook until the rice is done.
  • Garnish with fried cashews and raisins and serve hot.
Paneer Pulao is ready and served.

Other Rice dishes

  • Tawa Pulao - A Popular Mumbai Street Food
  • Tamatari Kasoori Pulao – Pulao with tomatoes and dry Fenugreek leaves
  • Quabuli Pulao | Kabuli Pulao – National Dish of Afghanistan (Vegetarian)
  • Sambhar Sadham | South Indian Sambhar Rice

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Paneer Fried Rice Recipe

Paneer Pulao | Paneer Fried Rice Recipe

When you have a craving for a pulao this paneer pulao helps you satisfy those cravings. This Paneer fried rice can be a full meal for the special occasion or for a week end meal.
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Course: dinner, Lunch Recipes, Rice Dishes, vegetarian
Cuisine: Indian, Indo-Chinese
Diet: Gluten Free, Low Salt
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Calories: 528kcal
Author: Sandhya Ramakrishnan

Ingredients

For the Gravy -

  • 1 pack Paneer/Indian cottage cheese I think it is about 400 gms or so - cubed
  • 1 Onion sliced thinly
  • ½ cup Tomato puree
  • Mint paste see procedure below *
  • Cashew onion paste see procedure below **
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Chili powder
  • 1 tablespoon Coriander powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Pepper powder
  • 1 tablespoon Ghee/butter
  • to taste Salt

For the rice –

  • 3 cups Basmathi rice
  • 1 tablespoon Ghee/butter
  • 1 ½ cups Coconut milk
  • 3 cups Water
  • 1 small Onion sliced
  • 4 Cardamom
  • 4 Cloves
  • 1 inch piece Cinnamon
  • 1 Bay leaf
  • 2 Star anise
  • ½ teaspoon Nutmeg powder
  • to taste Salt
  • for garnish Fried cashews and raisins

Instructions

  • *To make the mint paste – grind ¼ cup of mint leaves with ¼ cup of cilantro and 2 green chilies to a smooth paste.
  • **Cashew onion paste – Soak 6 cashews in hot water for 5 mins. Grind this with 1 small onion, 1 inch ginger piece and 4 garlic pods into a smooth paste.

To make the gravy –

  • In a pan add about a tablespoon of oil and add the diced paneer pieces and fry until it turns light brown, Drain it on a paper towel and keep aside until needed.
  • In the same pan, add butter or ghee. When hot add the cumin seeds. Once the seeds splutters add the sliced onions. Sauté until it turns pink.
  • Now add the mint paste. Sauté until the raw smell leaves (about 5-6 mins).
  • Then add the cashew onion paste. Fry it well (for about 10 mins). Sprinkle little water if needed.
  • Now add all the dry masala powders and mix well.
  • Add the tomato puree and salt to taste and mix well. Close the pan and cook the gravy until the oil leaves the sides of the pan. This could take about 10-12 mins.
  • Now add the fried paneer pieces to the gravy and mix well. Cook until the gravy thickens.

To make the rice –

  • Wash and soak the rice in water for at least 10 mins. Drain it and keep aside.
  • In a pan add the ghee or butter and when hot add all the spices.
  • Once the spices are fried, add the soaked and drained rice. Fry in low flame until, all the moisture disappears.

To assemble –

  • If cooking on stove top (this is what I did), transfer this rice into the pan with the gravy and give it good mix. Add the coconut milk and water (I added about 3 cups of water). Check for salt and then cook covered until the rice cooks. Fluff it with a fork and then serve hot.
  • If cooking in a rice cooker, add the rice, gravy, salt (if needed), coconut milk and water needed to the cooker and then cook until the rice is done.
  • Garnish with fried cashews and raisins and serve hot.

Nutrition

Calories: 528kcal | Carbohydrates: 83g | Protein: 9g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 33mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 4mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Gujarati Zaika says

    August 17, 2013 at 9:21 am

    Pulao looks tempting...hi i am first time here...very nice blog with good recipe collection....send your recipe to my
    Ongoing Event:Cooking With Love - Sister
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    Reply
  2. Preetha Soumyan says

    August 14, 2013 at 6:09 am

    Look wonderful n delicious

    Reply
  3. Denny says

    August 12, 2013 at 6:05 pm

    I love paneer and your pulao looks amazing. Bookmarking to try soon!

    Reply
  4. Sapana Behl says

    August 12, 2013 at 12:48 pm

    I too love paneer ! This is one of my fav comfort food! Looks yummy

    Reply
  5. Pallavi Purani says

    August 12, 2013 at 5:42 am

    Adding mint and cashew paste is something new to me. Fantastic this one is.

    Reply
  6. divya says

    August 11, 2013 at 8:43 pm

    looks fantastic..healthy dish..love it

    Reply
  7. Ramya Krishnamurthy says

    August 11, 2013 at 3:15 am

    delicious pulao akka

    Reply
  8. Gayathri Kumar says

    August 11, 2013 at 7:39 am

    Looks absolutely delicious.

    Reply
  9. Saras says

    August 11, 2013 at 5:02 am

    Tempting recipe and Sure it would taste awesome because of cashew onion paste..Bookmarking it..

    Reply
  10. Pavani N says

    August 11, 2013 at 3:17 am

    That looks like a very falvorful dish with the mint and the cashew paste.. Will give this a try.. yumm!!

    Reply
  11. Harini-Jaya R says

    August 11, 2013 at 12:36 am

    looks very tempting.

    Reply
  12. Priya Suresh says

    August 10, 2013 at 8:00 pm

    Paneer is our family favourite, can sit and have anything with paneer..Pulao looks inviting.

    Reply
  13. linsy patel says

    August 10, 2013 at 5:27 pm

    pulav looks awesome.

    Reply
  14. Swathi Iyer says

    August 10, 2013 at 3:58 pm

    Paneer pulao looks wonderful.

    Reply
  15. Srivalli says

    August 10, 2013 at 3:56 pm

    Looks very tempting..I too love paneer in any form!

    Reply
  16. Arthy shama says

    August 10, 2013 at 10:12 am

    Wow.. looks too luvely, like the colour, reserved for week-end!

    Reply
  17. Rafeeda AR says

    August 10, 2013 at 1:38 pm

    The color of the pulao is lovely... bookmarked! 🙂

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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