Tri-Color Paneer and Nut Pulao: A Festive Indian Rice Dish
35 minutes
744 reads
About Tri-Color Paneer and Nut Pulao: A Festive Indian Rice Dish
This Tri-Color Paneer and Nut Pulao is a stunning and flavorful Indian rice dish perfect for celebrations or a special weeknight meal. It's surprisingly easy to make, requiring minimal effort for maximum impact. The vibrant colors and delightful combination of textures will impress your family and friends.The recipe cleverly uses three different colored rice layers – saffron-infused, plain, and spinach – to create a visually appealing masterpiece. The addition of paneer (Indian cheese), nuts, and aromatic spices elevates this pulao to a whole new level of deliciousness. Get ready to enjoy a quick, impressive, and utterly delicious meal!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
- 2 cup Rice
- 20 Saffron Strands
- 2 tsp Lemon Juice
- 100 gm Cottage Cheese
- 4 Cloves
- 1 piece Cinnamon Stick
- 1 piece Cardamom black
- Bay Leaves
- 8 Pepper black
- Salt
- 2 tbsp Raisin
- 8 Almonds
- 5 Cashews
- 100 gm Spinach boiled
- Milk as required
Instructions
Prepare the Rice and Saffron
- Soak basmati rice in water for 30 minutes. Simultaneously, soak saffron strands in warm milk for at least 15 minutes to extract the color and flavor.
Sauté the Spices
- Heat ghee or oil in a large pan or pot over medium heat. Add cloves, cinnamon, black cardamom, bay leaves, and black peppercorns. Sauté for 1-2 minutes until fragrant.
Cook the Rice
- Add the soaked rice, raisins, almonds, cashews, and salt to the pan. Stir well to coat the rice with the spices and ghee. Add 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and tender.
Incorporate Paneer and Lemon Juice
- Stir in the cubed paneer and lemon juice. Cook for another 2 minutes, ensuring the paneer is heated through.
Create the Tri-Color Layers
- Divide the cooked rice into three equal portions. Gently mix the saffron-infused milk into one portion. Leave the second portion plain. Mix the pureed spinach into the third portion.
Assemble and Set the Pulao
- Choose a round serving bowl or mold. Layer the rice starting with a thin layer of cashews at the bottom. Then add the saffron rice, followed by the plain rice, and top with the spinach rice. Gently press down to compact the layers.
Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes to allow the layers to set. Invert the bowl onto a serving plate. Microwave for 2-3 minutes to warm if desired. Garnish generously with fresh cilantro and tomato slices.
Recipe Notes
Expert Tips for the Perfect Tri-Color Pulao
- For extra flavor, consider adding a pinch of garam masala along with the paneer and lemon juice.
- Use high-quality basmati rice for the best results. Rinse it thoroughly before soaking to remove excess starch.
- Adjust the amount of water according to your rice and stovetop. You may need slightly more or less depending on your preference for the rice consistency.
- If you don't have ghee, you can substitute it with vegetable oil or another cooking oil of your choice. However, ghee adds a distinct flavor that enhances the overall taste of the pulao.
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Recipe Nutrition
Calories: 470kcalCarbohydrates: 85gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 34mgPotassium: 380mgFiber: 4gSugar: 1gVitamin A: 2360IUVitamin C: 9mgCalcium: 200mgIron: 2mg
Kalpna Gupta
Articles: 4
5 Comments
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I’m in love with this recipe already!
This looks incredible! Thank you.
This is fantastic! Thank you for sharing.
Tempting and colors look so nice and presentable.
wow! looks gr8