Palak Paneer Pulao

This Palak Paneer Pulao is a flavorful one-pot rice dish packed with iron-rich spinach and creamy paneer. It's a satisfying meal that comes together without too much fuss.

Ingredients

• 1.5 cups Basmati rice
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2 green cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1 medium onion, finely sliced
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 1 green chili, slit lengthwise
• 250 grams paneer, cut into 0.75 inch cubes
• 2 cups fresh spinach, finely chopped
• 0.25 cup fresh mint leaves, chopped
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 3 cups hot water
• 1 teaspoon salt
• 0.25 cup fried cashews, for garnish
• 0.25 cup fresh cilantro, chopped, for garnish

Instructions

1. Wash 1.5 cups Basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the water completely and set the rice aside.
2. Heat 2 tablespoons ghee in a large pot or Dutch oven over medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds, 2 bay leaves, 2 green cardamom pods, 2 cloves, and 1 cinnamon stick. Sauté for 30 seconds until the spices are fragrant.
3. Add 1 medium finely sliced onion to the pot and cook, stirring occasionally, for 5-7 minutes until the onions turn light golden brown.
4. Stir in 1 inch grated ginger, 3 cloves minced garlic, and 1 green chili slit lengthwise. Cook for another 1-2 minutes until the raw smell of ginger and garlic disappears.
5. Gently add 250 grams paneer cubes to the pot and cook for 2-3 minutes, lightly browning them on all sides. Be careful not to break them.
6. Add the drained rice to the pot and gently mix it with the spices and paneer. Cook for 2 minutes, stirring carefully, to lightly toast the rice.
7. Stir in 2 cups finely chopped fresh spinach, 0.25 cup chopped fresh mint leaves, 0.25 cup chopped fresh cilantro, 0.5 teaspoon garam masala, 0.5 teaspoon turmeric powder, and 0.25 teaspoon red chili powder. Mix well until the spinach starts to wilt.
8. Pour in 3 cups hot water and add 1 teaspoon salt. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid during this time.
9. After 15 minutes, turn off the heat and let the pulao rest, still covered, for another 10 minutes. This allows the steam to finish cooking the rice and helps the flavors meld.
10. Gently fluff the Palak Paneer Pulao with a fork. Transfer to a serving dish and garnish with 0.25 cup fried cashews and 0.25 cup chopped fresh cilantro. Serve hot.

View the interactive Palak Paneer Pulao recipe