Paneer Yakhni Pulao Recipe

Cooking Directions

• STEP 1.In a large pot, heat ghee or oil and add whole spices like cinnamon, cardamom, and cloves. Saut茅 for a minute until fragrant.
• STEP 2.Add sliced onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 3.Add yogurt, salt, red chili powder, turmeric powder, and garam masala. Mix well and cook for a few minutes until the oil separates from the mixture.
• STEP 4.Add paneer cubes and cook for a couple of minutes to allow the flavors to blend.
• STEP 5.Add soaked basmati rice and water. Bring to a boil, then reduce the heat and cover the pot. Cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 6.Garnish with fresh coriander leaves and serve hot with raita or salad.

Cooking Tips

• Soak the basmati rice for at least 30 minutes before cooking to ensure fluffy and separate grains.
• You can marinate the paneer cubes in a mixture of yogurt, spices, and a little lemon juice for added flavor.
• For a richer taste, you can also add saffron strands soaked in warm milk to the pulao before cooking.

Storage and Serving

• Paneer Yakhni Pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.