Paneer Alu Pulao (Rice with Fresh Cheese and Potato)

This Paneer Alu Pulao is my own recipe and one of my absolute favorites. When I was living in Delhi, this used to be my go to dish. This dish is easy to prepare and since the Pulao already has Paneer (fresh cheese) and potatoes, it can be enjoyed with just some raita or chutney. I use a combination of Ghee (clarified butter) and oil with lots of aromatic spices to prepare the Pulao which leaves you craving for some more.

So last Sunday, I decided to prepare this Pulao with a Gajar Alu Matar curry (Curried Carrots and Potatoes with Peas). The idea was to spend less time in the kitchen so that we can watch Game of Thrones without fretting about dinner. I did the preparation before the episode started and once it was over, I quickly fried the Paneer and Alu and the Pulao was ready in just 30 minutes.

Now, if you are preparing the curry as well, I would suggest you to do the preparation beforehand so that you can multi task and prepare both the curry and Pulao at the same time. Believe me it’s possible!

A little tip to you, although you can always make paneer at home, I would suggest you to use store bought paneer. This will save you a lot of time and energy. Since we are not using any onion or garlic in this Pulao, it can also be consumed on the fasting days. 

Bon Appetit!

Ingredients:

• Basmati rice -1 ½ cup, washed and soaked in water
• Water - 3 cups (to cook the Pulao, use normal tap water)
• Paneer cubes – about 2 cups, cut in big cubes
• Potato – about 1 ¼ cups, peeled, washed and cut into bite size cubes
• Garam masala – about ¼ teaspoon
• Salt – about ½ teaspoon (or as per taste)
• Green Cardamom - 2 to 3 
• Cumin Seeds – ½ teaspoon 
• Bay Leaf – 1
• Cinnamon - 1 inch 
• Cloves -3-4
• Black Cardamom – 1 - 2
• Mace - 1 single strand
• Oil – 2 tablespoons 
• Ghee - 2 tablespoons 

Directions:

• Heat a wok over high heat.
• Add the Ghee and Oil in it.
• After a couple of seconds, add the potatoes (Tip: The potatoes should be well drained and patted dry otherwise they will make the oil jump). Cover with a Splatter Screen if required.
• When the potatoes start turning golden, add all the whole spices (Green Cardamom, Cumin Seeds, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace)
• Fry for about 15 seconds then add the paneer cubes.
• When the paneer cubes start turning golden, add the drained rice.
• Fry till the rice turns golden – golden red in color.
• Add the water, the wok is hot so the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. (Tip: Do not take off the cover while the rice is cooking. This will let out the steam and change the cooking time).
• Add the Garam Masala and Salt, mix well and cover. Allow it to cook for another 10 minutes.
• Press a grain of rice under your spatula to check if it has been cooked through. (Tip: When properly cooked, each grain of the rice will be firm but tender, and no longer crunchy. Since it has been fried before cooking, it will not stick together. The Pulao should be fluffy so if it isn’t, that means you have overcooked the Pulao but don’t worry it will still taste amazing).
• Turn off the heat and fluff the rice (move around the rice in the wok carefully) with a spatula. This will make it look dry and not steamed.
• Serve hot with a raita, chutney or curry of your choice.

Recommended Reading:

• When my Mom cooks for me (Yay!)
• Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
• Indian Salad
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Matar Pulao (Yellow Rice with Peas)
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Make Homemade Ghee from Spoiled Cream
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Shahi Pulao (Indian Jeweled Rice)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Debarshi’s Chicken Tikka Biryani
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka