Some recipes are too good to be forgotten—this Paneer Pulav is one of them. My mother-in-law has mastered this dish, and it’s become a staple in our home. Light, flavorful, and packed with sautéed veggies and golden paneer, this pulav is simple yet full of warmth. It’s the kind of meal that feels special but comes together effortlessly—perfect for any day of the week!
In an effort to make it a bit more hearty, I use a mix of basmati rice and quinoa. This elevates the protein and fiber content of the dish while keeping the original recipe in mind!
What you will need:
Base Ingredients:
- 1/2 cup basmati rice and 1/2 cup dry quinoa OR just 1 cup of basmati rice
- 4 oz Paneer, 1/4 inch cubes
- 1 bell pepper, julienned
- Handful of green beans, julienned
- 2 carrots, julienned
- 1/2 white onion, julienned
- 1 small white potato, diced
Spices & Seasonings:
- 1 tsp jeera (cumin seeds)
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tbsp garam masala
- Salt, to taste
Garnishings:
- cilantro
- lime wedges
Instructions (makes 4 servings):
- Cook the rice
Boil both the rice and quinoa (if using) in a pot until the rice is 75% cooked (it should still have a slight bite). Strain it using a colander. - Prep the Veggies & Paneer
Cut all the veggies into 1.5 inch matchsticks.
Cube the paneer and heat up a pan with a teaspoon of a neutral oil. Once hot, sauté the paneer until golden brown. Set aside for later. - Sauté the Veggies
– In a large pan (big enough to hold the rice later), heat neutral oil over medium heat.
– Add jeera and mustard seeds, letting them sizzle for a few seconds.
– Add in the green beans, followed by potatoes and carrots, then onions and bell peppers, cooking everything gently over low heat. Allow for each batch of veggies to cook for 1-2 minutes before adding in the next set. - Bring it all Together
– Once veggies are softened, add turmeric, red chili powder, garam masala, and salt. Mix the veggies until they’re coated with the masalas. Set the heat to low.
– Gently fold in the rice/quinoa and sautéed paneer.
– Mix until well combined, letting the flavors meld for a couple of minutes. - Serve & Enjoy
– Serve hot with cilantro and a lime wedge!
Additional Notes:
- Why Cook Rice Only 75%? This keeps the grains separate and prevents mushiness when mixed with the veggies. They will continue to cook with the heat of the veggies.
- Want to make it vegan? Replace the paneer with tofu, following the same process!
- Customize It: Add peas, cashews, or even a squeeze of lemon for extra flavor.
- Additional Pairings: Serve with yogurt, raita, or a simple side salad to complement the flavors of the rice!
- Storage: Leftovers can be refrigerated for up to 2 days and taste even better the next day!
This paneer pulav is simple, satisfying, and packed with flavor—exactly how my mother-in-law makes it!
