Paneer Pulao

Ingredients

Instructions

1. 01

   Wash the basmati rice 3 times with fresh water and drain well. Soak the rice for 10 - 15 minutes if desired for softer, fluffier grains.

2. 02

   Turn the Instant Pot to Sauté mode. Add the ghee or oil.

3. 03

   Add cumin seeds, cinnamon, cloves, cardamom, bay leaf, and star anise. Let the spices become fragrant.

4. 04

   Add onions (if using) and sauté until soft and lightly golden.

5. 05

   Add the carrots, potatoes, peas, and any optional vegetables. Add a handful of fresh mint leaves while sautéing the vegetables. The mint adds a wonderful freshness and depth of flavor to the pulao.

6. 06

   Add the washed basmati rice and gently mix with the vegetables and spices.

7. 07

   Add water, salt, turmeric powder, coriander powder, garam masala, and green chilies (if using). Mix gently.

8. 08

   Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 6 minutes.

9. 09

   Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.

10. 10

    While the pulao is cooking, sauté the paneer separately on a nonstick pan/tava until lightly golden. Paneer does not need any extra oil if using a good nonstick pan.

11. 11

    Fluff the pulao gently with a fork. Add the sautéed paneer on top of the rice rather than pressure cooking it together. This keeps the paneer soft with a better texture. (If you prefer softer, crumbly paneer mixed into the pulao, you can add it before pressure cooking.)

12. 12

    Garnish with roasted cashews, fried onions, cilantro, and a few fresh mint leaves before serving.