Shahi Paneer Vegetable Pulao
A regal one-pot rice dish featuring golden paneer cubes, seasonal vegetables, and aromatic spices finished with a touch of cream.
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Ingredients
- 1 1/2 cups Basmati rice, soaked for 30 minutes
- 200 grams Paneer, cubed and lightly fried
- 1 cup Mixed vegetables (carrots, peas, beans)
- 2 tablespoons Ghee or clarified butter
- 1 large Onion, thinly sliced
- 1 tablespoon Ginger-garlic paste
- 1 set Whole spices (cinnamon stick, 3 cloves, 2 cardamoms)
- 2 tablespoons Heavy cream
- 1 pinch Saffron strands soaked in warm milk(optional)
- 1/4 cup Cashews and raisins
- 1 teaspoon Shahi Pulao Masala or Garam Masala
- 2 3/4 cups Hot water
Instructions
- 1
Heat ghee in a heavy-bottomed pot and fry the cashews and raisins until golden, then remove and set aside.
- 2
In the same ghee, add the whole spices and sliced onions, sautéing until the onions are golden brown.
- 3
Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4
Add the mixed vegetables and sauté for 3 minutes, then gently fold in the fried paneer cubes.
- 5
Add the soaked and drained Basmati rice, stirring gently for 2 minutes to coat the grains with ghee.
- 6
Pour in the hot water, salt to taste, and the Shahi masala; bring to a boil.
- 7
Reduce heat to low, cover with a tight lid, and simmer for 12-15 minutes until the water is absorbed.
- 8
Drizzle the heavy cream and saffron milk over the top, fluff with a fork, and garnish with the fried nuts before serving.
Nutrition per Serving
420
Calories
14g
Protein
52g
Carbs
18g
Fat
4g
Fiber
5g
Sugar
620mg
Sodium
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