Paneer pulao is such a delicious dish that many people love. It’s got a perfect mix of spices, fluffy rice & yummy chunks of paneer. What’s great about it is that it’s a vegetarian dish that still tastes amazing – vegetarians can finally enjoy pulao without sacrificing on taste.
Adding paneer to the dish not only makes it creamy & delicious but also gives it some healthy protein. You’ve gotta try it!
The word ‘paneer’ comes from the Persian word “panir”, which means cheese. It is said that paneer was first made in ancient India, possibly as early as 6000 BC. Over time, it became a popular ingredient in many Indian dishes, including pulao.
Pulao, on the other hand, has a long history that can be traced back to ancient Persia. It was introduced to the Indian subcontinent by the Mughals. The Mughals were known for their love of rich & flavorful cuisine, & they introduced many new dishes to Indian cuisine, including pulao.
Paneer pulao is a relatively newer dish, but it has become a popular one in India & around the world. It is often served at special occasions, such as weddings & festivals, as well as in restaurants & homes. The dish is made by cooking fragrant basmati rice with spices & adding chunks of paneer to it. The result is a delicious & filling dish that is loved by vegans, vegetarians & non-vegetarians alike.
To cook a delicious Paneer Pulao, there are a few points you must keep in mind so that your pulao comes out amazingly tasty & smells great:
When it comes to making paneer pulao, using basmati rice is important for several reasons. Basmati rice has a distinct nutty flavor that compliments the spices & other ingredients in paneer pulao, & its long-grained & fluffy texture gives the dish a light & airy feel. Additionally, basmati rice has a unique aroma that adds to the overall experience of eating paneer pulao. Therefore, using basmati rice is an important aspect of making paneer pulao that helps to ensure the dish turns out delicious & authentic.
Using full-fat paneer in paneer pulao is important for several reasons. Full-fat paneer is made from whole milk & has a higher fat content than reduced-fat or low-fat paneer. This higher fat content results in a creamier texture & a richer taste, which enhances the flavor & overall experience of the dish. Additionally, full-fat paneer holds its shape better when cooked & is less likely to break or crumble, which is important when mixing it with the rice in paneer pulao. Using reduced-fat or low-fat paneer may result in a dry & crumbly texture that can affect the taste & presentation of the dish. Therefore, using full-fat paneer is recommended when making paneer pulao to ensure the dish is flavorful, creamy, & has a pleasing texture.
Using the right amount of water is crucial when making paneer pulao because it affects the texture & flavor of the dish. If too much water is used, the rice may become mushy & overcooked, while too little water can result in undercooked, dry, & hard rice.
The ratio of water to rice is particularly important in paneer pulao, as it is a one-pot dish where the rice & paneer are cooked together. The water not only cooks the rice but also hydrates the spices & paneer, allowing the flavors to meld together.
Ingredients
Instructions
If you’re wondering what to eat with it, here are some delicious Indian dishes that go really well with it:
So there you have it! Your Sunday lunch scenes are sorted with this delicious paneer pulao recipe! Don’t worry about the ingredients, just order via the Milkbasket App & we will deliver you fresh ingredients from 5000+ products, everyday by 7AM for all your master recipes & more!
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We’re sure that your house will be filled with the beautiful aroma of rice & spices when you cook this in your kitchen!
Happy Cooking!👩🍳
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