Soaking the rice is optional, but if you have the time, rinsing and soaking it for 15-20 minutes can help achieve better texture. The veg paneer pulao recipe is mildly spiced, but if you prefer more heat, increase the number of green chilies to your liking. Adding the air-fried paneer at the end helps prevent it from becoming chewy. For the best flavor and texture, homemade Indian cottage cheese is recommended, but Halloumi cheese also works as a great substitute.
You can swap traditional white rice with several alternatives when making pulao. Brown Basmati rice, red rice, quinoa, millets, oats, or cauliflower rice are all great options. Keep in mind that cooking times may vary depending on the ingredient you choose, and the flavor and texture will also differ. Brown rice and millets offer a nuttier flavor, while cauliflower rice provides a low-carb option with a lighter texture. Each alternative offers a unique twist to the classic veg pulao, perfect for different dietary needs or preferences.
If you don’t have an Instant Pot, you can easily make Masala Paneer Pulav on the stovetop by first cooking the rice separately in a rice cooker. Once the rice is ready, prepare the veg pulao in a large pan or skillet. Simply follow the same steps as you would for dishes like Matar Pulao, Tawa Pulao, or Soya Chunks Pulao. Alternatively, you can use leftover rice to make this mildly-spiced Pulao, just as you would for dishes like Tomato Rice, Coconut Rice, Mint Pistachio Rice, or Fodnicha Bhat. The stovetop method works perfectly well, and the results will be equally delicious!
To make a vegan version of Pulao in the Instant Pot, simply replace the Indian cottage cheese with extra-firm tofu or chickpea tofu for a protein-packed alternative. You can also substitute it with a variety of vegetables like mushrooms, cauliflower, tomatoes, corn, carrots, green peas, green beans, snap peas, bell peppers, potatoes, or soya chunks. If you prefer legumes, chickpeas, black-eyed peas, or red kidney beans make great additions to enhance both flavor and protein content. The Instant Pot will make this process quick and easy while still delivering a flavorful, satisfying vegan meal.
To convert your Indian Cottage Cheese Pulao recipe into a rich and flavorful Shahi Paneer Biryani, start by adding a tablespoon of biryani masala along with your regular spice blends. Once the pulao is cooked, finish the dish by adding a splash of saffron dissolved in warm milk to bring out the aromatic flavor. Top it off with crispy fried onions, and raisins for a luxurious touch. This will make your vegetarian Shahi Paneer Biryani both authentic and flavorful, perfect for special occasions or festive meals.
There are several ways to prepare paneer for pulao, depending on your preference for texture and flavor. You can marinate the Indian cottage cheese and then pan-fry, deep-fry, or air-fry it for a crispy, golden finish. If you’re looking for a lighter option, simply add plain, un-marinated cubes directly into the pulao. Alternatively, you can also grate and add them, which will blend into the rice and create a unique texture, adding richness to the dish. Each method gives the Indian cottage cheese a different flavor and texture, allowing you to customize your pulao to suit your taste.
Store this vegetarian pulao in the refrigerator for 4-5 days. If you’re preparing it in advance, it’s best to exclude the paneer initially. Air-fry the paneer just before serving to keep it fresh and prevent it from becoming chewy. This Indian pulao also freezes well and can be stored for up to 3 months. When ready to use, thaw it overnight in the refrigerator and reheat it in the microwave. Add a few drops of water while reheating to restore the dish’s moisture and ensure the rice stays soft.
Since Matar Paneer is a popular combination, feel free to add fresh or frozen green peas along with the onions to make a delicious Matar Paneer Pulao. To make it more wholesome, add greens like spinach, methi, baby kale, or mint in this Indian restaurant-style Kaju Paneer Pulao. For a richer taste, consider cooking the rice in thin coconut milk. To make this pulao Jain, skip adding onions, garlic, and ginger. Add some achari masala when marinating the Indian cottage cheese to make Achari Paneer Pulao.