Ingredients

80ml vegetable oil, plus 3 tbsp

2 medium onions, chopped

4 large garlic cloves, roughly chopped

2 inch piece of ginger, roughly chopped

400g paneer, cut into cubes

2 green bird’s eye chillies, slit lengthways

1 tsp cumin seeds

5 green cardamom pods

2 dried bay leaves

1 cinnamon stick

1 tsp turmeric powder

250g basmati rice

20g butter, melted

1 tsp garam masala

1 lime, juiced

2 tbsp coriander leaves, finely chopped

For the raita:

3 tbsp Greek yogurt
1 tbsp gram flour
1½ tsp Kashmiri chilli powder
½ tsp garam masala
1 tbsp dried kasoori methi (fenugreek leaves)

Instructions

Step 1: Heat 80ml vegetable oil in a frying pan over low heat. Fry the chopped onions for 30–35 minutes until golden brown. Remove with a slotted spoon, drain on kitchen paper, and set aside.

Step 2: Grind the garlic and ginger to a smooth paste with a splash of water using a pestle and mortar or blender.

Step 3: In a mixing bowl, combine the marinade ingredients: 3 tbsp Greek yogurt, gram flour, Kashmiri chilli powder, ½ tsp garam masala, dried kasoori methi, and half of the garlic-ginger paste. Mix well, add the paneer cubes, and toss to coat. Set aside to marinate for 20 minutes.

Step 4: Heat 3 tbsp oil in a large non-stick pan over medium heat. Add the green chillies, cumin seeds, cardamom pods, bay leaves, and cinnamon stick, frying for a few seconds until aromatic.

Step 5: Stir in the remaining garlic and ginger paste and fry for 1 minute. Add turmeric powder, half of the fried onions, and the basmati rice. Stir to combine and season to taste.

Step 6: Pour in 500ml water, bring to a boil, then reduce heat and simmer covered for 17–18 minutes. Turn off the heat and let the rice rest, covered, for 15 minutes.

Step 7: While the rice cooks, place the marinated paneer cubes on a lined baking tray. Grill at medium-high heat for 3–4 minutes, toss with melted butter, then continue grilling for another 4–6 minutes until the paneer is softened and slightly charred.

Step 8: Gently fold the grilled paneer into the cooked rice. Top with the remaining fried onions, sprinkle garam masala, drizzle lime juice, and garnish with chopped coriander leaves.

Step 9: Serve the pulao warm, accompanied by the prepared raita for a cooling contrast.

Tips & Variations

For extra flavor, toast the basmati rice lightly before cooking.

You can substitute paneer with firm tofu for a vegan option; adjust marination time accordingly.

If you prefer less heat, reduce the number of green chillies or remove the seeds before cooking.

Use fresh fenugreek leaves instead of dried kasoori methi when available for a more delicate aroma.

FAQs

Can I prepare this pulao without marinating the paneer?

While marinating enhances flavor, you can skip it for a quicker version. The paneer will still be delicious but less infused with spices.

Is it necessary to use basmati rice for this recipe?

Basmati rice is preferred for its aroma and texture, but you can use other long-grain rice varieties. Avoid short-grain rice as it can become sticky and heavy.