If you're looking for something warm, fragrant, and totally comforting for dinner, this Creamy Coconut Paneer Pulao is one of those paneer rice recipes that hits all the right notes. Think soft cubes of golden seared paneer nestled in fluffy, fragrant basmati rice that's simmered gently in coconut milk with whole spices and just a touch of heat. It’s a gentle fusion of southern Indian flavors and classic pulao comfort—kind of like if your favorite paneer masala recipe and your go-to pulao recipe had a tropical vacation. Perfect for weeknight dinners, lazy Sunday meals, or when you’re just craving something different from your usual veg pulav recipe.
Creamy Coconut Paneer Pulao
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
Heavy-bottomed pot with lid A deep saucepan or Dutch oven works great.
Frying pan or tawa For browning the paneer; a nonstick skillet or even a cast iron pan can be used.
Spatula and knife Basic prep tools for slicing, sautéing, and stirring.
- 1 cup basmati rice rinsed and soaked for 20 minutes
- 200 g paneer cut into cubes
- 1 cup thick coconut milk use canned or freshly extracted
- 1/2 cup water
- 1 large onion thinly sliced
- 1 green chili slit
- 1 tsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 2-3 cloves
- 1 small piece cinnamon
- 2 cardamom pods
- 1/2 cup green peas frozen or fresh
- 2 tbsp oil or ghee
- Salt to taste
- Fresh cilantro or mint chopped, for garnish
- Optional: A dash of lemon juice for brightness
Sear the Paneer
Heat a bit of oil or ghee in a pan or tawa. Fry the paneer cubes until lightly golden on all sides. Set aside on a plate.
Sauté the Spices
In a heavy-bottomed pot, heat 2 tablespoons oil or ghee. Add cumin seeds, cloves, cardamom, and cinnamon. Let them sizzle for 10-15 seconds until aromatic.
Build the Base
Add sliced onions and sauté until golden. Toss in the green chili and ginger-garlic paste. Cook until raw smell disappears.
Add Rice & Coconut Milk
Drain the soaked rice and add it to the pot. Stir gently to coat the grains in the aromatic mixture. Pour in the coconut milk and water. Add salt.
Cook the Pulao
Bring to a gentle boil, then reduce heat to low. Cover and cook for about 15 minutes or until rice is cooked and liquid is absorbed.
Finish & Fluff
Once the rice is done, add the green peas and seared paneer cubes. Cover for 5 more minutes with the heat off, letting the peas warm through and the flavors mingle.
Serve
Fluff gently with a fork and garnish with chopped mint or cilantro. Optional: A light squeeze of lemon for extra brightness.
What to Serve With Coconut Paneer Pulao
This pulao is hearty enough to stand alone, but a side of raita (like cucumber or boondi), mango pickle, or a crunchy salad makes it a complete meal. You could even throw together a quick bhel puri recipe or poha recipe as a tangy side if you're feeling playful. A chilled glass of salted lassi or masala buttermilk would be a perfect pairing.
FAQs
1. What type of paneer works best?
Use fresh, firm paneer for this recipe. Homemade paneer or good quality store-bought versions both work. Avoid pre-marinated or flavored paneer, as it can clash with the coconut milk flavor.
2. Can I add vegetables?
Absolutely! You can add diced carrots, beans, or even bell peppers. This is great for turning it into more of a soya pulao recipe or peas pulao variation, especially if you're mixing and matching ingredients on the fly.
3. Is this spicy?
It’s quite mild, with most of the flavor coming from the whole spices and coconut milk. You can adjust the green chili or add a touch of red chili powder if you want more heat.
4. What makes this different from other Indian rice recipes?
The use of coconut milk adds a rich creaminess that's unique compared to a traditional paneer tawa pulao or chicken pulao recipe. It's like a cousin to tawa pulao but more mellow and indulgent.
5. Can I make this as part of quick cooking recipes?
Yes! This is definitely one of those easy rice recipes that feel fancy but don’t take much time. With minimal chopping and only one main pot, it’s a breeze.
