Spiced Rice with Vegetables & Paneer (Pulav)

AuthorYashodhara G.
DifficultyIntermediate

This one-pot spiced rice with vegetables and paneer (pulav) made with long grain basmati rice, vegetables, paneer (Indian cheese - omit if vegan) and spices. Any vegetable in any amount can be used. Accompany with plain yogurt, raita, salad, cilantro chutney, or mango achaar (pickles).

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Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 cup basmati rice - picked, washed, and pre-soaked in 2 cups of water for 30 minutes
 2 tbsp clarified butter (ghee) or oil if vegan
 1 medium onion - cut in half and sliced lengthwise
 3 tsp coriander powder (dhania)
 1 tsp red chile powder (lal mirch)
 8 cauliflower florets - cut into pieces if too large
 1 carrot - grated
 1 small potato - peeled and cut into 1” cubes
 1 cup peas
 2 tbsp ginger - peeled and cut into ¾” long sticks
 8 pieces of paneer (Indian cheese) - (omit if vegan)
 2 tbsp raisins or dried cranberries
 1 ¼ tsp salt to taste
 2 cups water - saved from soaked rice
 ½ tsp garam masala
 2 tbsp fresh cilantro (dhania) - chopped
 2 Indian bay leaves (tej-patta)
 2 large black cardamom (badi eliachi)
 2 cinnamon sticks (dalchini)
 1 tsp black peppercorns (kali mirch)
 6 whole cloves (laung)
 1 tsp cumin seed (zeera)

1

Heat clarified butter or oil in a big heavy pot or pan, being careful not to burn it.

2

Temper Indian bay leaves, cardamom, cinnamon sticks, black peppercorns, whole cloves, and cumin seed in oil.

3

Add onion and cook until golden brown. Add coriander powder and red chile powder and fry in oil for a few seconds.

4

Add soaked rice (without water - save water for later), vegetables, ginger, paneer, raisins or dried cranberries, and salt and mix. Fry for about 5 minutes to coat rice and vegetables with seasoned oil, stirring often, being careful not break the rice.

5

Add 2-cups of water (saved from the soaked rice) and bring it to a boil. Mix, then reduce heat to medium-low, covering the pot with a lid. Continue cooking with lid on until water is evaporated and rice and vegetables are almost done, stirring once or twice in between to mix.

6

Reduce the heat to low and let it cook in steam for 5 to 10 minutes until rice fluffs up and grains separate.

7

Transfer to a serving dish, and garnish with sprinkled garam masala and chopped cilantro. Serve with yogurt, raita, salad, achaar, cilantro chutney, and papad.

Ingredients

 1 cup basmati rice - picked, washed, and pre-soaked in 2 cups of water for 30 minutes
 2 tbsp clarified butter (ghee) or oil if vegan
 1 medium onion - cut in half and sliced lengthwise
 3 tsp coriander powder (dhania)
 1 tsp red chile powder (lal mirch)
 8 cauliflower florets - cut into pieces if too large
 1 carrot - grated
 1 small potato - peeled and cut into 1” cubes
 1 cup peas
 2 tbsp ginger - peeled and cut into ¾” long sticks
 8 pieces of paneer (Indian cheese) - (omit if vegan)
 2 tbsp raisins or dried cranberries
 1 ¼ tsp salt to taste
 2 cups water - saved from soaked rice
 ½ tsp garam masala
 2 tbsp fresh cilantro (dhania) - chopped
 2 Indian bay leaves (tej-patta)
 2 large black cardamom (badi eliachi)
 2 cinnamon sticks (dalchini)
 1 tsp black peppercorns (kali mirch)
 6 whole cloves (laung)
 1 tsp cumin seed (zeera)

Directions

1

Heat clarified butter or oil in a big heavy pot or pan, being careful not to burn it.

2

Temper Indian bay leaves, cardamom, cinnamon sticks, black peppercorns, whole cloves, and cumin seed in oil.

3

Add onion and cook until golden brown. Add coriander powder and red chile powder and fry in oil for a few seconds.

4

Add soaked rice (without water - save water for later), vegetables, ginger, paneer, raisins or dried cranberries, and salt and mix. Fry for about 5 minutes to coat rice and vegetables with seasoned oil, stirring often, being careful not break the rice.

5

Add 2-cups of water (saved from the soaked rice) and bring it to a boil. Mix, then reduce heat to medium-low, covering the pot with a lid. Continue cooking with lid on until water is evaporated and rice and vegetables are almost done, stirring once or twice in between to mix.

6

Reduce the heat to low and let it cook in steam for 5 to 10 minutes until rice fluffs up and grains separate.

7

Transfer to a serving dish, and garnish with sprinkled garam masala and chopped cilantro. Serve with yogurt, raita, salad, achaar, cilantro chutney, and papad.

Spiced Rice with Vegetables & Paneer (Pulav)

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