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Paneer Basmati Pilaf–Paneer Pulao

Paneer Basmati Pilaf--Paneer Pulao recipe image
This Paneer Basmati Pilaf is a vibrant and aromatic dish that balances the richness of fresh paneer with the earthy notes of whole spices. The basmati rice is toasted with cashews, raisins, and a blend of cinnamon, cloves, and bay leaves before being simmered to fluffy perfection. Crisp-tender cauliflower and carrots add a fresh crunch, while the tomato sauce provides a subtle savory depth. This versatile meal works beautifully as a main course for lunch or dinner, offering a comforting yet light option that highlights traditional Indian flavors. It is an excellent choice for vegetarian gatherings or a weeknight dinner that feels special without requiring complex techniques.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 321.9
Dietary: Vegan
Description
This Paneer Basmati Pilaf is a vibrant and aromatic dish that balances the richness of fresh paneer with the earthy notes of whole spices. The basmati rice is toasted with cashews, raisins, and a blend of cinnamon, cloves, and bay leaves before being simmered to fluffy perfection. Crisp-tender cauliflower and carrots add a fresh crunch, while the tomato sauce provides a subtle savory depth. This versatile meal works beautifully as a main course for lunch or dinner, offering a comforting yet light option that highlights traditional Indian flavors.
Ingredients
  • 2 cup Basmati rice
  • 8 ounce Paneer, cubed
  • 4 tablespoon Light vegetable oil
  • 1/2 cup Cauliflower florets
  • 1 cup Diagonally sliced carrots
  • 1 cup Chopped red or green bell pepper
  • 2 tablespoon Cashew halves
  • 2 tablespoon Raisins
  • 2 Bay leaves
  • 1 inch Cinnamon stick
  • 8 Whole cloves
  • 1/2 teaspoon Black peppercorns
  • 3 cup Water
  • 3/4 cup Canned tomato sauce
  • 2 teaspoon Salt
Directions
  1. 1
    Wash basmati rice thoroughly in cold water. Place in a bowl, cover with fresh water, and let soak for 15 minutes. Drain well.
  2. 2
    Cut paneer into bite-sized cubes. Brush lightly with 1/2 tablespoon of the vegetable oil. Broil or pan-sear for 2 minutes per side until lightly golden. Set aside.
  3. 3
    Heat the remaining 3.5 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. 4
    Add cauliflower florets, sliced carrots, and chopped bell peppers. Stir-fry for 5 minutes, or until the vegetables are tender-crisp and the edges of the peppers start to brown. Remove vegetables with a slotted spoon and set aside.
  5. 5
    Reduce heat to medium. Add cashew halves to the same pot and fry until light golden, about 1-2 minutes. Remove and set aside.
  6. 6
    Add raisins to the pot and fry until plump, about 1 minute. Remove and set aside.
  7. 7
    Add bay leaves, cinnamon stick, whole cloves, and black peppercorns to the pot. Stir and cook for 1 minute until fragrant.
  8. 8
    Add the drained rice to the pot. Increase heat to medium-high. Stir-fry the rice with the spices for about 5 minutes, or until the rice is well coated with oil and begins to glisten.
  9. 9
    Pour in the water, tomato sauce, and salt. Stir gently to combine.
  10. 10
    Bring the mixture to a boil. Once boiling, immediately reduce heat to low. Cover the pot tightly with a lid.
  11. 11
    Simmer gently for 12 minutes. Do not lift the lid during this time.
  12. 12
    Uncover the pot. Gently stir in the cooked vegetables and paneer cubes.
  13. 13
    Cover the pot again and cook for 5 minutes longer to heat through.
  14. 14
    Remove the pot from heat. Let it stand, covered, for 10 minutes to allow the rice to steam and finish cooking.
  15. 15
    Fluff the rice gently with a fork. Transfer to a serving dish.
  16. 16
    Garnish with the fried cashews and raisins before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 321.9kcal
% Daily Value *
Total Fat 15.9g25%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 54.0mg3%
Total Carbohydrate 41.5g14%
Dietary Fiber 4.1g17%
Sugars 4.8g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Vegetable Preparation: For best results, ensure cauliflower florets are small and uniform so they cook evenly. You can also blanch the vegetables briefly before stir-frying if you prefer them softer, but stir-frying keeps them crisp.

Paneer Tips: Paneer does not melt, so it holds its shape well. If you cannot find paneer, you can substitute with firm tofu or halloumi. If using tofu, press it well first to remove excess moisture.

Rice Selection: Basmati rice is essential for this dish due to its long grain and aromatic properties. Do not substitute with short-grain rice as the texture will be different.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Variations: You can add peas or green beans for extra color and nutrition. For a spicier version, add a chopped green chili or a pinch of red pepper flakes.

Keywords: paneer, basmati, pilaf, pulao, indian, vegetarian, rice, cauliflower, carrots, spiced, cashews, raisins, main course, fluffy, aromatic, tomato sauce, simmered, crunchy, comfort food, easy
Read it online: https://www.chefs-mate.com/recipe/paneer-basmati-pilaf-paneer-pulao-2/