Palak Paneer Rice or Pulao
Recipe type: Main, veg
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Palak Paneer Rice or Pulao recipe – an easy pulao made with palak (spinach leaves) and paneer (cottage cheese).
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for the pulao:
  • 250 gms fresh palak (spinach leaves rinsed and pureed with little water and salt into the grinder until smooth)
  • 250 gm basmati rice or any long grained rice (soaked in water for 30 mins)
  • 2-3 tbsp ghee or oil (have used ghee)
  • 1 cup coconut milk
  • 1 cup onion julienne
  • 1 bay leaf
  • 3-4 nagkesar
  • 4-5 green cardamom
  • 2 black cardamom
  • 1 tbsp caraway seed
  • 3-4 mace blade
  • 5-6 cloves
  • 10-12 peppercorn
  • 1 cinnamon stick
  • 3 green chilies slit lengthwise
  • 1 tbsp ginger paste or chopped coarsely
  • 1 tbsp garlic paste or chopped coarsely
  • 2 tomatoes chopped lengthwise
  • 1 tbsp red chili powder
  • 1 tbsp garam masala powder
  • 1 tbsp vetiver or rose water
  • 1 tbsp sugar
  • water as required
  • salt as required
For marination of paneer:
  • 200-250 gm fresh paneer chopped into squares or rectangles
  • 1.5 tbsp sugar
  • 1 tbsp red chili powder
  • 2 tbsp rice flour
  • 1 tsp garam masala powder
  • 1 tsp dry mango powder (amchur)
  • 1 tbsp oil for shallow frying the paneer
for garnish:
  • 1 cup onion julienne (shallow fried until thy turn light brown in color)
  • ¼th cup cashew nuts shallow fried in little oil
How to make the recipe?
  1. Soak the basmati rice in water for 30 mins.
  2. Shallow fry cashew nuts until light brown in color.
  3. Shallow fry onion julienne with little oil and some sugar. Fry until they turn brown in color but don't burn them.
  4. Chop paneer and place aside.
  5. Combine all the ingredient's for marination.
  6. Now toss the paneer into it ensuring paneer is coated nicely from all sides.
  7. Shallow fry paneer in little oil until golden brown.
  8. Remove and place aside.
  9. Add rest of ghee or oil in the same pan. Saute whole garam masala (spice) for a minute.
  10. Saute onion and chilies until onion turn golden brown in color.
  11. Put ginger-garlic paste and saute until the raw smell of ginger disappear.
  12. Add the tomatoes.
  13. Sprinkle all the spice powder with little sugar.
  14. Saute and stir until tomatoes soften.
  15. Now add the spinach puree.
  16. Simmer until it bubbles.
  17. Time to add the soaked rice.
  18. Pour the coconut milk and water as required.
  19. Lastly add salt.
  20. Cover the pan and cook. Alternatively you could cook them in pressure cooker.
  21. Once the rice is almost cooked garnish with shallow fried paneer and cashewnut. Switch off the gas once rice is cooked.
  22. Serve palak paneer pulav recipe hot along raita.
Notes
1. Add water as required for the pulao.
2. Don't over-cook the rice.
3. Adding cashews are optional.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/palak-paneer-rice-or-pulao/