Paneer rice | Paneer bhurji rice
Paneer rice, Paneer bhurji rice, paneer pulao , paneer pulao , paneer burji pulao, kids lunchbox, masala pulao, protein-rich pulao, lunch recipe step by step pictures, and video recipe. Check out the paneer pulao video, and if you like the video, pls SUBSCRIBE to my channel
HOW LONG SHOULD I SOAK RICE?
If you plan to cook pulao in the pan, soak it for 30 minutes. For pressure cooker pulao, soak rice for about 20 minutes. Adjust the soaking time according to the variety of rice you use. For the IP version, skip soaking
Vegetables for Paneer Pulao
I used capsicum, but you can add vegetables like carrots, corn, potatoes, mushrooms, beans, etc, for pulav.
Can I skip curd?
Curd gives a nice flavor, also adds a little extra protein, and helps for paneer to be moist, so I highly recommend.
CAN I COOK paneer burji and PULAO IN OIL?
Using ghee is optional, but it gives the paneer pulav a good flavor. You can use oil for cooking and add a few drops of ghee for aroma.
Can I skip shahi paneer masala
I like shahi paneer masala flavor in the paneer bhurji pulao, but you can add biryani masala or masala of your choice.
variation for pulav
You can use
- Biryani masala
- Veggies of your choice
- Oil
- Croutons for extra crunch
rice for pulao
I used basmati rice but you can use any rice of your choice
Pressure-cooker-based recipes in TMF
Ingredients:
½ tbsp ghee
¼ tsp cumin seeds
2 tbsp finely chopped onion
1 tsp ginger-garlic paste
2 tbsp diced bell pepper
1 tsp shahi paneer masala
2 tbsp chopped tomato
¼ tsp garam masala
¼ tsp turmeric powder
Salt to taste
½ cup grated paneer (heaped)
2 tbsp curd (yogurt)
½ cup water
Fresh coriander leaves, chopped
How to make paneer bhurji Rice with step-by-step pictures
- Heat ghee in a pan and sauté cumin seeds until fragrant.
- Add chopped onion, bell pepper, and ginger-garlic paste. Sauté until onions turn translucent.
- Stir in tomatoes, shahi paneer masala, garam masala, turmeric powder, and salt. Cook well until the masalas blend.
- Lower the heat and add grated paneer and curd. Mix thoroughly.
- Incorporate the rice and mix until well combined.
- Pour in the water and bring to a boil.
- Pressure cook for two whistles.
- Finish with chopped coriander leaves and fluff the rice before serving.
Ingredients
- ½ tbsp ghee
- ¼ tsp cumin seeds
- 2 tbsp finely chopped onion
- 1 tsp ginger-garlic paste
- 2 tbsp diced bell pepper
- 1 tsp shahi paneer masala
- 2 tbsp chopped tomato
- ¼ tsp garam masala
- ¼ tsp turmeric powder
- Salt to taste
- ½ cup grated paneer heaped
- 2 tbsp curd yogurt
- ½ cup water
- Fresh coriander leaves chopped
Instructions
- Heat ghee in a pan and sauté cumin seeds until fragrant.
- Add chopped onion, bell pepper, and ginger-garlic paste. Sauté until onions turn translucent.
- Stir in tomatoes, shahi paneer masala, garam masala, turmeric powder, and salt. Cook well until the masalas blend.
- Lower the heat and add grated paneer and curd. Mix thoroughly.
- Incorporate the rice and mix until well combined.
- Pour in the water and bring to a boil.
- Pressure cook for two whistles.
- Finish with chopped coriander leaves and fluff the rice before serving.
Video
