This Paneer Basmati Pilaf is a comforting and aromatic main course that perfectly balances the mild, creamy texture of paneer with the nutty flavor of toasted basmati rice. The dish is infused with warm whole spices like cinnamon, cloves, and black peppercorns, creating a rich sensory experience. Crisp-tender cauliflower, carrots, and bell peppers add vibrant color and a satisfying crunch, while fried cashews and raisins provide a delightful sweet and savory contrast. Ideal for a hearty lunch or a festive dinner, this pulao is easier to prepare than it looks and offers a wholesome, plant-based meal that feels luxurious. It pairs beautifully with a side of raita or chutney.
Paneer Basmati Pilaf–Paneer Pulao
Description
This Paneer Basmati Pilaf is a comforting and aromatic main course that perfectly balances the mild, creamy texture of paneer with the nutty flavor of toasted basmati rice. The dish is infused with warm whole spices like cinnamon, cloves, and black peppercorns, creating a rich sensory experience. Crisp-tender cauliflower, carrots, and bell peppers add vibrant color and a satisfying crunch, while fried cashews and raisins provide a delightful sweet and savory contrast. Ideal for a hearty lunch or a festive dinner, this pulao is easier to prepare than it looks and offers a wholesome, plant-based meal that feels luxurious. It pairs beautifully with a side of raita or chutney.Ingredients
Directions
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Wash basmati rice thoroughly under cold water until the water runs clear. Place the rice in a bowl, cover with fresh water, and let soak for 15 minutes. Drain well.
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Cut paneer into 1-inch cubes. Brush the cubes with 1/2 tablespoon of the vegetable oil and broil for 2 minutes per side until lightly golden. Set aside.
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Heat the remaining 3.5 tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
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Add cauliflower florets, diagonally sliced carrots, and chopped bell peppers to the pot. Stir-fry for 5 minutes, or until the edges of the peppers start to brown and vegetables are tender-crisp. Remove with a slotted spoon and set aside.
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In the same pot, add cashew halves and fry until light golden. Remove and set aside on a paper towel.
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Add raisins to the pot and fry until plump. Remove and set aside with the cashews.
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Reduce heat to medium. Add whole spices (bay leaves, cinnamon stick, whole cloves, and black peppercorns) to the pot. Stir and cook for 1 minute until fragrant.
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Add the drained rice to the pot. Increase heat to medium-high and stir-fry the rice for about 5 minutes, or until well coated with oil and begins to glisten.
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Add water and canned tomato sauce to the pot. Season with salt and pepper. Bring the mixture to a boil.
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Once boiling, reduce heat to low, cover the pot tightly, and simmer for 12 minutes.
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Uncover the pot and gently stir in the cooked vegetables and paneer cubes.
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Cover the pot again and cook for 5 minutes longer on low heat.
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Remove the pot from heat and let it stand, covered, for 10 minutes to allow the rice to steam and absorb remaining moisture.
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Fluff the rice gently with a fork. Transfer to a serving dish and garnish with the fried raisins and cashews.
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
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.
Ingredient Substitutions: If paneer is unavailable, firm tofu can be used as a substitute. Press the tofu first, cube it, and pan-fry until golden brown.
Variations: For a spicier version, add a diced green chili along with the vegetables. You can also add peas for extra sweetness and color.
Tips: Soaking the rice helps ensure fluffy, separate grains. Do not skip the resting step after cooking, as this allows the rice to finish steaming and prevents it from being mushy.
