Paneer Pulao

Paneer Pulao

  • Servings: 3
  • Total Time:


2 cups Royal Authentic Basmati Rice

3 tablespoons ghee or oil (ghee makes it very aromatic)

1 tablespoon oil

14 oz paneer

1 cinnamon stick

2 star-anise

1 mace flower

1 black cardamom

3 green cardamoms

5 cloves

2 small bay leaves

1 teaspoon cumin seeds

1 teaspoon fennel seeds

¼ cup cashew

¼ cup raisins

1 red onion (6oz) thinly sliced

Pinch of saffron

1/3 cup milk

Salt to taste


  1. Wash the rice multiple times to remove the excess starch and leave aside to be used later.
  2. Add the saffron to the milk and keep aside.
  3. Slice the paneer into small or bite size pieces as per your liking.
  4. In a heavy bottom skillet or pan, pour 2 tablespoons ghee and 1 tablespoon oil. Once it heats up, layer the paneer slices and fry for 2 minutes (It might splatter so be careful). Then flip and fry for 1 minutes. Take off the pan when done.
  5. To the same pan add rest of the ghee and crush the whole spices gently and add that to the pan. Stir it around and let it sizzle for 1 minute.
  6. Add the cashew and raisins and stir around for 30 seconds.
  7. Add the sliced onion, season with salt and let it cook for 2 minutes.
  8. Scatter the rice and stir it around.
  9. Layer the paneer and pour 2 cups water along with the saffron milk.
  10. Mix it around and crank up the heat to bring it to boil.
  11. Then bring the heat down to medium low, cover the pan or skillet and let the rice cook for 15 minutes. The water should be absorbed after 15 minutes.
  12. Switch off the heat and leave it uncovered for 3 minutes.
  13. Take a fork and fluff the rice. Add finely chopped cilantro leaves and serve right away.