Making The Pulao Masala

In a small dry grinder or coffee grinder, add all the spices mentioned: “For the pulao masala“.

Grind to a fine powder. Keep aside.

Making Pulao

Rinse the basmati rice till the water becomes clear of the starch.

Soak the basmati rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain and keep the rice aside.

Slice the onions thinly. Chop the mint leaves and keep aside.

Crush the ginger, garlic and green chilli to a paste in a mortar and pestle.

Heat ghee or oil in a pot or a pan. Add the bay leaf and saute for 2 to 3 seconds.

Then add the thinly sliced onions and saute them till the onions start to turn golden brown or caramelize.

Then add the ginger, garlic and green chilli paste. Saute till the raw aroma of ginger garlic goes away. (on a low heat, it will take approx. 10 to 15 seconds).

Add the chopped mint leaves and the ground pulao masala. Stir for 5 to 8 seconds.

Optional step – if you are adding peas (or other veggies like potatoes, carrots, cauliflower etc) then add now and saute for another 2 to 3 minutes.

Add the drained rice. Stir gently and saute for a minute. Add water, lemon juice and salt as required.

Stir well. Cover the pan tightly with a lid. Make sure no steam escapes from the sides.

On a low to medium heat, simmer till the rice grains are cooked. If the water dries in the pan then add some more water.

Making Paneer Pulao

When the rice is cooking, chop the paneer into cubes.

Heat ghee on a tawa or a frying pan or skillet. Use a non-stick pan or a well-seasoned tawa/griddle to pan fry the paneer. Otherwise the paneer cubes will stick to the pan.

Add the paneer cubes and pan fry till light golden. Don’t over-fry as then they will become dense and rubbery. Keep the pan-fried paneer cubes aside.

Once the rice is cooked, and tender and all the water has been absorbed then switch off the heat. Allow the rice to sit for 5 minutes.

Then add the pan-fried paneer cubes and gently mix them with the rice.

Cover the pan again with a lid and allow the paneer to be in the rice for another 5 minutes.

This makes the paneer soft and it also absorbs the aroma of the pulao.

Serve paneer pulao hot or warm garnished with some mint leaves and pan-fried paneer cubes.