Creamy Coconut Paneer Pulao
Equipment
- 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.
Ingredients
- 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
Instructions
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.