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Tuesday, November 10, 2009

Paneer Peas Pulao

Paneer Peas Pulao is a delicious North Indian dish. Though pulao is generally cooked by boiling rice in a handi / big bowl, I prepared this pulao in a pressure cooker. The raisins and cashew nuts added to the pulao, bring out the authentic taste in this Paneer (cottage cheese) Peas Pulao.


  • Basmati rice: 2 cups (200 gms)
  • Paneer (cottage cheese), cubed: 150 gms
  • Peas, shelled: 1 cup (100 gms)
  • Cashew nuts, halved: 50 gms
  • Raisins: 50 gms
  • Bay leaf: 2
  • Cinnamon stick: 1"
  • Cloves: 4-5
  • Green Cardamoms: 2-3
  • Vegetable oil: 3-4 tbsp
  • Sugar: 2 tsp (optional)
  • Salt to taste
  • Water: 3&1/2 cups


  1. Wash rice thoroughly, let it soak in a bowl for 30 mins, drain and keep aside.
  2. Boil water in a bowl, put the paneer cubes, simmer and soak for 2-3 mins. Drain and keep aside.
  3. Heat oil in a frying pan, release the cashew nuts and saute till light golden. Remove and set aside. Similarly lightly saute the raisins, drain oil and keep aside.
  4. Heat oil in a pressure cooker and add whole spices. Stir and saute for 1-2 mins. Add rice, peas, paneer cubes and half the portion of fried cashew nuts & raisins. Lightly saute until all the ingredients are well coated with oil.
  5. Add water, sugar and salt. Stir a little, cover the cooker with the lid and bring the water to a boil. When the water starts boiling (steam comes out of the nozzle), put the whistle cap on the lid and cook till 2-3 whistles.
  6. Let the cooker cool down, gently transfer the pulao to a serving dish. Garnish with rest of the fried cashew nuts & raisins. Serve hot.

Sending this pulao recipe to Sara's Say Cheese event...

I am also sending the following recipes to the event....

Paneer Parantha

Creamy Cheesy Pasta

and some of my favourites from the archives

Classic Cheese Pizza

Navratan Korma

Hariyali Paneer Tikka


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