Paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cotton cloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.
- 1 cup – Basmati rice
- 10 – 15 pieces – Paneer (chop into cubes)
- 1 no – Onion (chopped lengthwise thinly)
- 1 tsp – Ginger garlic paste
- 3 or 4 nos – Green chilly (slit open)
- 2 tsp – Curd
- 1 tbsp – Coriander leaves
- 1 tbsp – Mint leaves
- 1/2 cup – Coconut milk
- 1 1/2 cup – Water
- 2 tbsp – Oil and ghee (each 1 tbsp)
- 2 nos – Clove
- 1 pieces – Cinnamon
- 1 no – Star anise
- 1 no – Bay leaf
- 1 tsp – Cumin seeds
- 1/2 tsp – Fennel seeds
- 1 no – Cardamom
- Fry paneer in a tbsp of ghee to a slightly golden brown color. Set aside.
- Wash and soak rice for 30 mins and set aside.
- Heat oil/ghee in a pressure cooker, Season with items given for seasoning. Add onion, green chillies, ginger garlic paste and along with required salt saute until golden brown.
- Add curd, coriander leaves, mint leaves, saute for few seconds. Add rice, fry for few seconds and then add coconut milk and water allow them to boil.
- Cook rice until it is 3/4 cooked. Simmer the stove and close the pressure cooker with whistle for 5 minutes. Switch off the stove and wait for the whistle to go, open the cooker and add fried paneer, once again close it and let it there for another 5 mins.
- Paneer pulao is ready and serve hot with raita and spicy curries.
- You can also pressure cook for up to 2 or 3 whistles or until well cooked. Only concern is the texture of rice, most of us want rice to be firm not massy. That’s why I follow the above step 5 in my process.