Vegetarian Chettinad Paneer Pulao Recipe

About this recipe

A flavorful, protein-packed rice dish with aromatic Chettinad spices and tender paneer cubes, perfect for a comforting dinner.

Ingredients

• 20G Curry Leaves
• 200 g Paneer
• 250 ml Coconut Milk
• 1 kg Basmati Rice
• - Onion
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 500 ml Water
• 250 G Fennel Seeds / Saunf 250 G
• 150 Gms Cloves
• 100 Gms Star Anise
• - Bay Leaf
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Heat oil or ghee in a deep pan. Temper with fennel seeds, cloves, cinnamon stick, star anise, and bay leaf until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown. Add curry leaves, green chilies, and ginger-garlic paste. Cook for 1-2 minutes.
3. Step 3: Stir in chopped tomatoes and cook until soft. Add turmeric powder, red chili powder, and Chettinad masala powder. Mix well.
4. Step 4: Add paneer cubes and sauté gently to coat them in the spices.
5. Step 5: Add the soaked and drained basmati rice. Stir gently to combine with the masala.
6. Step 6: Pour in coconut milk and water. Add salt to taste. Bring to a boil, then reduce the heat, cover, and simmer for 15-18 minutes until the rice is cooked and fluffy.
7. Step 7: Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice with a fork and garnish with fresh coriander leaves.
8. Step 8: Serve hot with a side of raita or papad.