Paneer Pulao – A Royal Treat for Comfort Days

Ingredients:

• Mustard oil 

• Whole spices:

  • bay leaf

  • small cinnamon stick

  • cloves

  • black pepper balls

  • tsp jeera (cumin seeds)

•  large onion, thinly sliced

•  tomato, thinly sliced (don't chop)

• green chilli (chopped)

• whole green chilli (don't cut)

• curd (dahi)

• Ginger-Garlic Paste

• achar masala or achar (from any pickle)

• Powdered spices:

  • red chilli powder

  • turmeric (optional)

  • dhaniya powder

  • garam masala

  • jeera powder

  • saunf (fennel) powder

• Methi dana (fenugreek seeds) and kalaunji (nigella seeds) (some grains)

• Salt to taste

• Paneer cubes (don't put big cubes) 

• Basmati rice (try to use Basmati rice because it gives more royal taste)

• Water 

• Fresh coriander for garnish (optional)

Method:

1. Heat mustard oil in a heavy-bottomed pan until it starts to smoke lightly. This removes the raw smell. Lower the flame.

2. Add bay leaf, cinnamon, cloves, pepper balls, and jeera. Let them sizzle.

3. Add sliced onions and sauté until golden brown.

4. Now reduce the heat or turn it off briefly. Add tomatoes, both green chillies, curd, and achar masala.

5. Add all the dry spices: red chilli, turmeric (optional), dhaniya, jeera powder, garam masala, saunf powder, and the kalaunji + methi mix. Add salt.

6. Turn the flame back on and sauté everything well

7. Add paneer cubes. Gently mix and sauté for 1–2 minutes to coat them well in the masala.

8. Add soaked basmati rice and the appropriate amount of water.

9. Stir everything once gently. Cook covered until rice is done (you can also pressure cook with 1 whistle on low flame).

10. Let it rest for a few minutes. Garnish with chopped coriander.

Serving Suggestion:

Serve hot with a salad of cucumber and onion rings, and a chilled bowl of curd or raita. Perfect for lunchboxes, lazy lunch, or even unexpected guests.