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    Home » Recipes » Indian Main Course

    Paneer Peas Pulao (Instant Pot)

    Published: Aug 5, 2022 by Shilpa Kerur · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Jump to Video
    5 from 69 votes

    Easy and delicious paneer peas pulao is made with Indian cottage cheese, peas, and Basmati rice. This wholesome one-pot meal is a good source of vegetarian protein and is great for picnics, potlucks, and lunch boxes. It is ready in 20 minutes and uses minimal spices.

    Paneer peas pulao served with yogurt and boondi.
    Jump to:
    • Why you will love this recipe?
    • Ingredients to make Paneer Pulao
    • Step-by-step instructions
    • Expert Tips
    • What to serve with paneer peas pulao?
    • Recipe FAQs
    • Recipe card
    • Comments

    Why you will love this recipe?

    • It is very easy to make and uses minimal spices.
    • This one-pot dish is great for picnics, potlucks, and lunch boxes.
    • Peas paneer pulao freezes well and is a good option for meal prep.

    Ingredients to make Paneer Pulao

    paneer peas pulao ingredients with labels.

    Paneer: Use store-bought or homemade paneer.

    Peas: I have used frozen peas here.

    Rice: Basmati or any long-grain variety of rice works best for pulao.

    See the recipe card for full information on ingredients and quantities.

    Step-by-step instructions

    fry onion and add rest of the ingredients.

    Step 1: Heat ghee and add cumin seeds. Once they splutter, add garlic and green chili. Saute for one minute (image 1). Add onions and saute for 5-6 minutes (image 2).

    Step 2: Add paneer, peas, garam masala, lemon juice, and salt. Mix gently and saute for 1 minute (image 3). Drain the water from the soaked rice and add it to the IP. Add 2½ cup water (image 4).

    pressure cook.

    Step 3: Mix well and deglaze the pot (image 5). Close the lid and pressure cook on high for 5 minutes (image 6). Do a quick release of the pressure (image 7).

    Step 4: Gently mix the pulao and serve hot (image 8).

    Expert Tips

    Use Basmati rice or any variety of long-grain rice to make this chickpea pilaf. Also, it is important to wash the rice thoroughly until the water runs clear and then soak it for 20-30 minutes.

    Soak the paneer in warm water for 10-15 minutes. This will help keep the paneer soft.

    I have used whole cumin in this dish; however, if you do not have it, you can substitute it with ground cumin. In that case, add it along with the garam masala.

    The rice-to-water ratio I am using here is 1 to 1¼. This gives me perfectly cooked, slightly chewy rice. You can reduce the water by ¼ cup for a firmer texture or increase the water by ¼ cup for soft cooked rice. For 2 cups of Basmati, I am adding 2½ cups of water.

    I am making this paneer pulao using ghee. However, you may use any cooking oil of your choice. Also, I am using homemade paneer in this dish. Click here to see how to make paneer in Instant Pot.

    What to serve with paneer peas pulao?

    Raita: Raita is a yogurt-based condiment that complements the flavors of this dish. You can make cucumber raita, tomato-onion raita, or any other variety.

    Dal: Serve paneer pulao with a side of dal fry or any other dal of your choice.

    Side dishes: This dish pairs well with Bombay potato curry, kurkuri bhindi, or pan-fried chayote squash.

    Recipe FAQs

    What rice is good for pulao?

    Basmati rice or any variety of long-grain rice works best for a pulao. It is important to use non-sticky rice when making a pulao to get the perfect texture. Not only does Basmati rice have a great aroma, but it also has long grains that, if cooked correctly, are separate, non-lumpy, and do not stick to each other.

    What is the difference between pulao and biryani?

    Both biryani and pulao are rice-based dishes. The most important difference is in the assembly of the dish. In pulao, soaked rice is added along with vegetables/meat and cooked, while in biryani, the rice is parboiled first and then layered with a gravy/curry made with vegetables/meat.

    How to store paneer pulao?

    Cool it to room temperature, then transfer it to airtight containers. In the fridge, paneer pulao stays fresh for up to 5 days and in the freezer for 2-3 months. When reheating, use a microwave or stovetop with a bit of water or oil to retain moisture.

    Peas pulao served on a white plate.

    If you tried this Paneer Peas Pulao Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

    Recipe card

    paneer peas pulao.

    Paneer Peas Pulao in Instant Pot

    Easy and delicious paneer peas pulao is made with Indian cottage cheese, peas, and Basmati rice. This wholesome one-pot meal is great for picnics, potlucks, and lunch boxes. It is ready in 20 minutes and uses minimal spices.
    5 from 69 votes
    Print Pin Rate
    Author: Shilpa Kerur
    Course: Main Course
    Cuisine: Indian
    Servings: 8
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes

    Equipment

    • Instant Pot

    Ingredients

    • 2 cups Basmati rice
    • 1½ cup paneer
    • 1 cup green peas
    • 2 tablespoon ghee
    • 1 teaspoon cumin seeds
    • 3-4 cloves garlic finely chopped
    • 1 large onion thinly sliced
    • 1-2 green chili finely chopped
    • 1 teaspoon garam masala (use store-bought or homemade garam masala)
    • Salt to taste
    • ½ lemon or lime
    Prevent your screen from going dark

    Instructions

    Prep:

    • Wash the rice thoroughly. Soak it in water for 20-30 minutes.
    • Cut the paneer into ½-inch cubes. Soak them in warm water for 10-15 minutes.

    Making the pulao:

    • Set the Instant Pot in saute mode (normal) and add ghee.
    • Once it heats, add cumin seeds.
    • Once they splutter, add garlic and green chili. Saute for 1 minute.
    • Add the onion and saute for 5-6 minutes, until they brown (see tips section).
    • Drain the water from the soaked paneer.
    • Add paneer, peas, garam masala, lemon juice, and salt.
    • Mix gently and saute for 1 minute.
    • Drain the water from the soaked rice and add it to the IP.
    • Add 2½ cup water.
    • Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure.
    • Gently mix the pulao. Serve with plain yogurt or raita.

    Video

    Notes

    Use Basmati rice or any variety of long-grain rice to make this chickpea pilaf. Also, it is important to wash the rice thoroughly until the water runs clear and then soak it for 20-30 minutes.
    Soak the paneer in warm water for 10-15 minutes. This will help keep the paneer soft.
    The rice-to-water ratio I am using here is 1 to 1¼. This gives me perfectly cooked, slightly chewy rice. You can reduce the water by ¼ cup for a firmer texture or increase the water by ¼ cup for soft cooked rice. For 2 cups of Basmati, I am adding 2½ cups of water.
    Calories: 351kcal | Carbohydrates: 43g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 34mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 1mg
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    Namaste and welcome to Easy Indian Cookbook! I'm Shilpa, join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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