Palak Paneer Rice or Pulao recipe – an easy pulao made with palak (spinach leaves) and paneer (cottage cheese). A healthy and delicious rice recipe which people from all ages could enjoy 🙂
This recipe idea came to me from the famous palak paneer recipe. So instead of making them separately combined and made into a one pot dish. Also this is the best dish for my hubby who is fussy about eating spinach. He enjoys this pulao always so make them quite often.
We had our rice with papad and brinjal fry. So you club them with any veggie of your choice or any salad or raita. You could also pack them as lunch box or make them for dinner.
You could use any rice but any long grained rice, basmati rice and mango blossom (ambe mohar) would be preferred. Everyone loves to eat their rice in various ways some like overcooked, some like long separated grain. I like mushy when it comes to khichdi. If its a biryani then the rice has to be cooked to perfection.
Just to add some crunch and nutty taste have added cashew but it’s optional. Also cream goes well with palak but I have used coconut milk instead. As it gives a better flavor, taste and low fat than cream.
Let’s make palak paneer rice or pulao recipe step by step:
- 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 pink in color. You could also fry until they turn soft brown in color but it’s optional.
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. Once the rice is almost cooked garnish with shallow fried paneer and cashewnut. Switch off the gas once rice is cooked.
Serve palak paneer pulav recipe hot along raita.
If you are looking for more rice recipes then do check sweet corn fried rice, veg fried rice, egg fried rice, jeera fried rice, tadka rice, tomato rice, spinach rice and aromatic rice.
Palak Paneer rice or pulao recipe card below:
- [b]for the pulao:[/b]
- 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 <g class=”gr_ gr_246 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace” id=”246″ data-gr-id=”246″>nagkesar</g>
- 4-5 green cardamom
- 2 black cardamom
- 1 tbsp caraway seed
- 3-4 <g class=”gr_ gr_192 gr-alert gr_gramm gr_hide gr_disable_anim_appear Enhancement” id=”192″ data-gr-id=”192″>mace</g> 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
- [b]For marination of paneer:[/b]
- 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
- [b]for garnish:[/b]
- 1 cup onion julienne (shallow fried until thy turn light brown in color)
- 1/4th cup cashew nuts shallow fried in little oil
- Soak the basmati rice in water for 30 mins.
- Shallow fry cashew nuts until light brown in color.
- Shallow fry onion julienne with <g class=”gr_ gr_221 gr-alert gr_gramm undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”221″ data-gr-id=”221″>little</g> oil and some sugar. Fry until they turn brown in color but don’t burn them.
- Chop paneer and place aside.
- Combine all the <g class=”gr_ gr_169 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace” id=”169″ data-gr-id=”169″>ingredient’s</g> for marination.
- Now toss the paneer into it ensuring paneer is coated nicely from all sides.
- Shallow fry paneer in <g class=”gr_ gr_205 gr-alert gr_gramm undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”205″ data-gr-id=”205″>little</g> oil until golden brown.
- Remove and place aside.
- Add rest of ghee or oil in the same pan. Saute whole garam masala (spice) for a minute.
- Saute onion and chilies until onion <g class=”gr_ gr_203 gr-alert gr_gramm undefined Grammar multiReplace” id=”203″ data-gr-id=”203″>turn</g> golden brown in color.
- Put ginger-garlic paste and saute until the raw smell of ginger <g class=”gr_ gr_215 gr-alert gr_gramm undefined Grammar multiReplace” id=”215″ data-gr-id=”215″>disappear</g>.
- Add the tomatoes.
- Sprinkle all the spice powder with little sugar.
- Saute and stir until tomatoes soften.
- Now add the spinach puree.
- Simmer until it bubbles.
- Time to add the soaked rice.
- Pour the coconut milk and water as required.
- <g class=”gr_ gr_201 gr-alert gr_gramm undefined Punctuation multiReplace” id=”201″ data-gr-id=”201″>Lastly</g> add salt.
- Cover the pan and cook. <g class=”gr_ gr_210 gr-alert gr_gramm undefined Punctuation multiReplace” id=”210″ data-gr-id=”210″>Alternatively</g> you could cook them in <g class=”gr_ gr_208 gr-alert gr_gramm undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”208″ data-gr-id=”208″>pressure</g> cooker.
- Once the rice is almost cooked garnish with shallow fried paneer and <g class=”gr_ gr_226 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace” id=”226″ data-gr-id=”226″>cashewnut</g>. Switch off the gas once <g class=”gr_ gr_222 gr-alert gr_gramm undefined Grammar only-ins replaceWithoutSep” id=”222″ data-gr-id=”222″>rice</g> is cooked.
- Serve palak paneer <g class=”gr_ gr_214 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace” id=”214″ data-gr-id=”214″>pulav</g> recipe hot along raita.
Komal Choudhary says
Palak paneer rice is one of my brother”s favorite dish. I am going to make this recipe in my brother”s birthday. Thank you so much for sharing such recipe which looks very tasty and easy to follow. Keep sharing
sohni says
i just love palak paneer..it looking delicious..thank u for sharing …keep sharing
maria says
Welcome Sohni and thanks for positive feedback.
Armando says
wonderful recipe!! 🙂 I just start learning to cook Indian food as I was tried several plates, but I would like to have one or two recipes with goat, since from the north of Mexico the goat is a lovely plate and I wish to cook and fusion Mexican with Indian flavors.
Thanks Maria!!!
Saludos.
Armando
maria says
thankyou so much Armando 🙂 have only one indian goat (mutton) curry recipes of my mom here is the link to the recipe. Hope you would like it and you are always welcome!