Basmati Rice - 4 cups
Paneer - 15 cubes
Green Chillies - 4(Cut into two halves from middle)
Cardamom/Elaichi - 4
Cinnamon/Dalchini - 2
Bay Leaf/Biryani Patta - 2
Onions - 1 (Finely chopped)
Cashews - Half cup
Ginger-garlic paste - 1 tablespoon
Coriander Leaves - 1 bunch(chopped finely)
Salt - According to taste
Oil - 2 table spoons
Ghee - 2 table spoon
Ingredients for pulao masala:
Bay Leaf/Biryani Patta - 3
Red Chilli Powder - 1 tablespoon
Cumin powder - 1 tablespoon
Corainder Powder - 1 tablespoon
Cinnamon Sticks - 4
Cloves - 8
Turmeric/Haldi - Half tablespoon
Take a pan and pour ghee into it. Add paneer cubes in it and fry till they turn golden brown.
Take a bowl with hot water and put the fried paneer pieces in it so that the pieces will soften.
Take a pressure cooker and pour oil into it. Add bay leaf, cinnamon and cardamom till they pop up.
Add cashew nuts and fry till they turn light brown in color.
Add onions and green chillies and fry for 5 mins.
Add ginger-garlic paste, salt and biryani masala(Take a mixer and add all pulao masala ingredients and prepare a powder) and mix well.
Add basmati rice, coriander leaves and the paneer pieces to it and combine so that the rice gets complete flavour of the ingredients.
Keep it on medium flame for 5 mins.
Add 7 cups of water to rice(the water to be added to basmati rice should always be a less than double of rice quantity) and after stirring close the pressure cooker and cook for 3 whistles.
Remove the cooker from flame and the Paneer Pulao is ready to be served.
The best serving option for Paneer pulao is with raita.