Palak Paneer Pulao — Introduction

 

I remember the first time I tried Palak Paneer Pulao at home. I wanted a one-pot dish that is quick and full of green flavor. I soaked the rice for one hour like the video said, and the rice came out perfect. Palak Paneer Pulao felt new and exciting to me because I had never tried paneer inside a pulao before.

Later I learned a small tip from the video: pick older basmati rice if you can — the packet that is two years old cooks better and smells nicer. I make Palak Paneer Pulao when I want something fast, tasty, and a little different from regular pulao.

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Ingredients of Palak Paneer Pulao

 

Portion / Servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 60 mins

 

For soaking rice:

• Rice — 2 cups
• Water — as required

For palak puree:

• Salt — ¼ tsp
• Sugar — ¼ tsp
• Palak (spinach) — 1 bunch

For cooking rice / palak paneer pulao:

• Oil — 2 tbsp
• Jeera (cumin) — 1 tsp
• Bay leaf — 2 pcs
• Cloves — 7-8 pcs
• Black pepper — 8-10
• Black cardamom — 2 pcs
• Cinnamon — 1 inch
• Garlic chopped — 1 tbsp
• Green chilli chopped — 1 tsp
• Onion sliced — 1 pc
• Red & yellow bellpepper, diced — ½ cup
• Paneer, diced — ½ cup
• Turmeric powder — ½ tsp
• Coriander powder — 1 tsp
• Jeera powder — ½ tsp
• Palak puree — (prepared earlier)
• Soaked rice — (from above)
• Water — 4 cups
• Salt — 1 tsp
• Garam masala — ¼ tsp
• Kitchen king masala — ½ tsp

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Instructions of Palak Paneer Pulao

 

1. Step 1 – Prepare the Palak Puree

   Clean and wash the spinach thoroughly to remove any dirt. Boil water in a pan and blanch the spinach leaves briefly until they turn bright green. Immediately transfer them to chilled water to lock in the color. Once cooled, blend into a smooth puree and keep aside. This puree forms the base of the pulao, adding freshness, flavor, and vibrant green color.

   

2. Step 2 – Cook the Rice

   Rinse the rice well and soak for some time so it cooks evenly. In a pot, bring water to a boil, add a little salt and sugar, and cook the rice until it is about three-fourths done. Drain and spread the rice on a plate to prevent sticking. This ensures the pulao stays fluffy with distinct grains.

   

3. Step 3 – Prepare the Spice Base

   Heat oil in a kadhai or deep pan. Add cumin seeds, bay leaves, cloves, black pepper, black cardamom, and cinnamon. Let the whole spices crackle and release their aroma. Add chopped garlic and green chilli and sauté briefly. Now add sliced onions and cook until golden. Toss in diced red and yellow bell peppers and sauté lightly to retain their crunch. Add paneer cubes and toss until lightly golden.

   

4. Step 4 – Add the Ground Spices

   Lower the flame and sprinkle turmeric, coriander, and cumin powder. Stir quickly so the masalas don’t burn. The aroma should become nutty and earthy.

   

5. Step 5 – Add the Palak Puree and Cook

   Now pour in the prepared palak puree. Stir well to coat the vegetables and paneer in the spinach mix. Cook on medium heat for a few minutes until the raw smell of spinach disappears and the masala slightly thickens. The mixture should look glossy and aromatic, with the oil beginning to separate from the sides.

   

6. Step 6 – Add the Rice and Seasoning

   Add the soaked, partially cooked rice into the pan with the palak masala. Pour in water just enough to cook the rice completely. Sprinkle salt, garam masala, and kitchen king masala. Mix everything gently so the rice grains remain intact and the green masala spreads evenly. Cover the pan with a tight lid and let the pulao cook on low flame until all the moisture is absorbed and the rice becomes soft and flavorful.

   

7. Step 7 – Finish and Serve

   Once the rice is cooked, fluff it gently with a fork to separate the grains. The pulao should be fragrant, green, and filled with soft paneer and colorful bell peppers. Serve Palak Paneer Pulao hot with chilled boondi raita or papad — a wholesome, balanced, and delicious meal combining the goodness of greens and the richness of paneer.

   

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About the Recipe — Palak Paneer Pulao

Palak Paneer Pulao is a one-pot meal that mixes spinach and paneer with rice. I use spinach puree so the pulao gets a green color and a fresh taste. The paneer pieces are small so each bite has paneer and rice together. When I make Palak Paneer Pulao I keep the paneer dice small and just a little firm so it does not melt into the rice.

The spices I use are simple: cumin, bay leaf, a few cloves, and black pepper for the basic tempering. I add turmeric, coriander powder, and cumin powder with the spinach puree. This keeps the Palak Paneer Pulao light and tasty, not too heavy.

I also like to add small diced red and yellow capsicum for color and a little crunch. You can add peas, carrots, or corn if you want. For me, Palak Paneer Pulao is about the soft rice, the green spinach, and the soft paneer in every bite.

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Cooking Tips for Palak Paneer Pulao

• Soak the rice for one hour before you cook. I always soak rice for Palak Paneer Pulao so the grains cook well.
• Use a 1 : 1.5 rice to water ratio (one cup rice to one and a half cup water) as I learned in the video. This works well even with the spinach puree.
• When tempering, start with oil and add cumin, bay leaf, cloves, and black pepper. These small steps give Palak Paneer Pulao a good base flavor.
• Keep paneer pieces small so they mix well but do not dissolve. Small cubes give Palak Paneer Pulao little pockets of paneer in each bite.
• After the water starts boiling, close the lid and cook on low for about 10–12 minutes. Do not stir while it cooks. When it is done, open the lid and let the excess steam go out before you mix — this keeps Palak Paneer Pulao from becoming mushy.
• If you want extra color and taste, add small diced capsicum a minute before the paneer.
• Try a quick green chutney (spinach + green chili + ginger + coriander + mint) to serve with Palak Paneer Pulao for extra freshness.

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Pairing Guide — What to serve with Palak Paneer Pulao

I like to serve Palak Paneer Pulao with plain yogurt or a cooling raita. The soft yogurt balances the spices and makes the meal feel complete.

A small bowl of simple salad or a spoon of the green chutney from the video goes very well with Palak Paneer Pulao. For drinks, a light cold drink or plain buttermilk works well if you want something refreshing.

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Frequently Asked Questions about Palak Paneer Pulao

 

1. How long should I soak rice for Palak Paneer Pulao?

I soak my rice for one hour before making Palak Paneer Pulao. Soaking for one hour helps the rice cook evenly and gives a good fluffy texture to the Palak Paneer Pulao.

2. Which rice is best for Palak Paneer Pulao?

I look for aged basmati rice when I make Palak Paneer Pulao. The video says rice that is at least two years old cooks better and smells nicer. This aged basmati makes the Palak Paneer Pulao more fragrant.

3. How much water do I use for Palak Paneer Pulao?

I use about one and a half cups of water for each cup of rice when I cook Palak Paneer Pulao. This 1 : 1.5 ratio works well even when the spinach puree is in the pot.

4. Should I cook the spinach before adding to Palak Paneer Pulao?

I cook the spinach puree for just one to two minutes before adding rice. The spinach just needs a little cooking because it will finish cooking with the rice in the Palak Paneer Pulao.

5. Can I add other vegetables to Palak Paneer Pulao?

Yes. I often add peas, carrots, or corn to my Palak Paneer Pulao. The main idea is spinach and paneer, but other vegetables make the Palak Paneer Pulao more colorful and tasty.

6. How do I keep Palak Paneer Pulao from becoming mushy?

Do not overcook the rice and do not stir the pot while it is cooking. After the Palak Paneer Pulao is cooked, open the lid so excess steam can escape. This helps keep the rice separate and not mushy.

7. How big should the paneer pieces be for Palak Paneer Pulao?

I cut paneer into small dice so each mouthful of Palak Paneer Pulao has paneer. Small cubes work best because they do not dissolve and they mix well with rice.

8. Can I use frozen spinach for Palak Paneer Pulao?

Yes, I sometimes use frozen spinach. Thaw and puree it, then cook for a minute before adding rice. Frozen spinach works fine for Palak Paneer Pulao if fresh is not available.

9. Do I need to fry the paneer before adding to Palak Paneer Pulao?

In the video, paneer is added as small raw cubes (not deep fried). I lightly sauté the paneer just a little so it gets some color before adding it to the Palak Paneer Pulao. This keeps the paneer soft inside but a little firm outside.

10. Any simple flavor boost for Palak Paneer Pulao?

I make a quick green chutney with spinach, green chili, ginger, coriander, and mint. A spoon of this chutney with Palak Paneer Pulao adds freshness and bright flavor.

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