Paneer Masala Rice | Ghee‑Fried Paneer Rice | Quick Lunchbox Paneer Rice Recipe

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This flavorful paneer masala rice is a fragrant, ghee‑tempered rice dish made with crumbled paneer, capsicum, onions, and a trio of aromatic masalas. The combination of fennel, whole garam masala, creamy curd, and soft paneer gives the rice a rich, restaurant‑style taste while still being perfect for a quick weekday meal or lunchbox. Every spoonful is warm, comforting, and packed with layered spice notes.

What makes paneer masala rice flavorful?

The ghee tempering with fennel and whole garam masala builds aroma, while Kitchen King, garam masala, and Shahi Paneer masala add depth.

Can I use cubed paneer instead of grated?

Yes—grated paneer blends into the masala, but cubed paneer works if you prefer visible chunks.

Why add curd to paneer rice?

Curd adds creaminess and helps bind the masala to the rice, giving a soft, rich texture.

Can I make this without capsicum?

Absolutely—use carrots, peas, or skip veggies entirely for a simpler version.

What type of rice works best?

Short‑grain or long‑grain cooked rice works. Ensure it’s cooled and non‑sticky for best results.

Can I pack this for lunch?

Yes—paneer stays soft, and the masala keeps the rice moist even after a few hours.

Ingredients

To Temper

1 tbsp ghee

1/2 tsp fennel seeds

Whole garam masala

To Sauté

1/4 cup onion, finely chopped

1/4 cup capsicum, chopped

Cashews 1 tsp

Kitchen King masala

1 tsp garam masala

1 tsp Shahi Paneer masala

Turmeric powder – a pinch

Salt – to taste

A little water

3/4 cup paneer, grated or crumbled

1 tbsp thick curd

1¾ cups cooked rice

To Finish

Lemon juice

How to make paneer masala rice with step-by-step pictures

• Heat ghee in a pan. Add fennel seeds and whole garam masala. Let them splutter until fragrant.

• ️ Add onions, capsicum, and cashews. Sauté until the onions turn soft.

• ️ Add Kitchen King masala, garam masala, Shahi Paneer masala, turmeric powder, and salt. Sprinkle a little water and cook for a minute so the spices don’t burn.

• ️ Add the grated paneer and mix well. Stir in the thick curd and cook on low heat for a minute.

• ️ Add the cooked rice and gently toss until everything is evenly coated with the masala.

• ️ Finish with a squeeze of fresh lemon juice and serve hot or pack it for lunch.

paneer masala rice

paneer rice

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Ingredients

TO TEMPER

• 1 tbsp ghee
• 1/2 tsp fennel seeds
• Whole garam masala

TO SAUTÉ

• 1/4 cup onion finely chopped
• 1/4 cup capsicum chopped
• Cashews 1 tsp
• Kitchen King masala
• 1 tsp garam masala
• 1 tsp Shahi Paneer masala
• Turmeric powder – a pinch
• Salt – to taste
• A little water
• 3/4 cup paneer grated or crumbled
• 1 tbsp thick curd
• 1¾ cups cooked rice

TO FINISH

• Lemon juice

Instructions

• Heat ghee in a pan. Add fennel seeds and whole garam masala. Let them splutter until fragrant.
• ️ Add onions, capsicum, and cashews. Sauté until the onions turn soft.
• ️ Add Kitchen King masala, garam masala, Shahi Paneer masala, turmeric powder, and salt. Sprinkle a little water and cook for a minute so the spices don’t burn.
• ️ Add the grated paneer and mix well. Stir in the thick curd and cook on low heat for a minute.
• ️ Add the cooked rice and gently toss until everything is evenly coated with the masala.
• ️ Finish with a squeeze of fresh lemon juice and serve hot or pack it for lunch.

Video

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