How to Make Restaurant-Style Paneer Pulao Recipe at Home

If you love the rich aroma and flavors of a paneer pulao from your favorite restaurant, why not recreate it at home? 

Follow the right choice of ingredients and specific tips, as well as the right cooking method, and anyone could prepare this delightful dish with such ease. The only secret to the most fabulous paneer pulao lies in combining top-notch rice with long grains such as Barkat Basmati Rice, which is famous for its long grains and significant texture. 

Ingredients You’ll Need:

For the Pulao:

• 1 cup Mehak Barkat Rice (soaked for 30 minutes)
• 200g paneer (cubed)
• 1 onion (thinly sliced)
• 1 tomato (finely chopped)
• 1 green chili (slit)
• 1/2 cup green peas
• 1 teaspoon ginger-garlic paste
• 2 tablespoons ghee or oil

Whole Spices:

• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 2 green cardamoms
• 1 teaspoon cumin seeds

Other Ingredients:

• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt (adjust to taste)
• 2 cups water
• Fresh coriander leaves for garnishing

Step-by-Step Recipe:

Step 1: Sautéing the Paneer

1. In a pan, heat one tablespoon of ghee and add the paneer cubes.
2. Fry them lightly till golden. Remove and keep aside.

Step 2: Cooking the Spices

3. In the same pan, add a few more tablespoons of ghee and toss in bay leaf, cumin seeds, cloves, stick cinnamon, and cardamoms.
4. Let them fry for a few seconds, until aromatic.

Step 3: Preparing the Masala

5. Add the sliced onions and sauté till they turn golden brown.
6. Now add the ginger-garlic paste and give it one minute.
7. Put in the chopped tomatoes and cook till it leaves oil.
8. Add turmeric powder, coriander powder, red chili powder, and garam masala.

Step 4: Cook the Rice

9. Drain the soaked Barkat Basmati Rice and add it into the pan.
10. Gently sauté to cover the rice with the spice mixture.
11. Pour in 2 cups of water, bring to a boil.
12. Cover up and simmer on a low flame for 12-15 minutes.

Step 5: Adding Paneer & Final Touches

13. When the rice is done cooking, add in the fried paneer cubes and green peas.
14. Mix it in and steam for an additional 5 minutes.
15. Garnish with fresh coriander leaves and serve while hot.

Why Use Barkat Basmati Rice for Paneer Pulao?

Choosing rice is crucial to the fate of your dish. We prefer Barkat Basmati Rice for paneer pulao since:

• It comes with extra-long, aromatic grains which, on cooking, remains fluffy and separate.
• The rice absorbs all the spices well to make every mouthful flavorsome.
• It is aged by nature, which gives a great texture and taste. 

Tips for the Best Paneer Pulao

• Use fresh paneer: Homemade paneer or fresh store-bought one gives a better texture and taste.
• Soak the rice: Soaking gives long and fluffy grains, and the rice does not break during cooking.
• Simmer: Let it sit; let the flavors infuse without making the rice mushy.
• Don’t stir too much: Stirring breaks the rice kernels.
• Garnish generously: Fried onions or nuts will enhance the dish. 

Pairing Suggestions

Serve paneer pulao with:

• Raita: Add a refreshing Cucumber Raita for cooling.
• Pickles: A mango pickle on the side for a tangy-taste enhancer.
• Papad: Added crunch in the meal with crispy papad.

While Paneer Pulao is easy to make at home, little would be required if one goes with the right substitutes. An ideal rice from Barkat Rice will give your pulao its professional finish. So try it out today and bring that restaurant appeal in your home-cooked meals!

Do not forget to enjoy your paneer pulao and tell us how it turned out!