Paneer Yakhni Pulao Recipe

Recipe By Slurrp

Paneer Yakhni Pulao is a flavorful and aromatic rice dish made with basmati rice, paneer (Indian cottage cheese), and a blend of spices. The dish is cooked in a rich and fragrant yakhni (broth) made with yogurt, onions, and whole spices. The paneer adds a creamy and protein-rich element to the pulao, while the spices infuse the rice with a delightful aroma. This dish is perfect for special occasions or as a main course for a vegetarian meal.

4.2
16 Rating -
Rate
Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
Paneer Yakhni Pulao
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Ingredients for Paneer Yakhni Pulao Recipe

  • 1/2 cup Basmati Rice, Soaked
  • 100 gram Paneer, Cut Into Cubes
  • 1 Onions, Thinly Sliced
  • 1 tablespoon Ghee Or Oil
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/2 cup Yogurt
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Red Chili Powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala
  • 2 cup Water
  • as needed Whole Spices
  • as needed Fresh Coriander Leaves For Garnish

Directions: Paneer Yakhni Pulao Recipe

Cooking Directions

  • STEP 1.In a large pot, heat ghee or oil and add whole spices like cinnamon, cardamom, and cloves. Saut茅 for a minute until fragrant.
  • STEP 2.Add sliced onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
  • STEP 3.Add yogurt, salt, red chili powder, turmeric powder, and garam masala. Mix well and cook for a few minutes until the oil separates from the mixture.
  • STEP 4.Add paneer cubes and cook for a couple of minutes to allow the flavors to blend.
  • STEP 5.Add soaked basmati rice and water. Bring to a boil, then reduce the heat and cover the pot. Cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with raita or salad.

Cooking Tips

  • Soak the basmati rice for at least 30 minutes before cooking to ensure fluffy and separate grains.
  • You can marinate the paneer cubes in a mixture of yogurt, spices, and a little lemon juice for added flavor.
  • For a richer taste, you can also add saffron strands soaked in warm milk to the pulao before cooking.

Storage and Serving

  • Paneer Yakhni Pulao is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
Nutrition
value
1278
calories per serving
31 g Fat52 g Protein195 g Carbs11 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    52g
  • Carbs
    195g
  • Fiber
    11g

MacroNutrients

  • Carbs
    195g
  • Protein
    52g
  • Fiber
    11g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    1003mg
  • Iron
    14mg
  • Vitamin A
    959mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    216mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    248mg
  • Manganese
    3mg
  • Phosphorus
    969mg
  • Selenium
    45mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp