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Tri Color Pulao With Nuts And Paneer

4.90 from 15 votes

A quick meal when you are not in the mood to put in too much effort into cooking.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe CategoryVegetarian
Served AsLunch
CuisineNorth Indian
Recipe Taste Salty
Servings 4


  • 2 cup Rice
  • 20 Saffron strands
  • 2 tsp Lemon Juice
  • 100 gm Paneer
  • 4 Cloves
  • 1 piece Cinnamon stick
  • 1 piece Black cardamom
  • Bay leaves
  • 8 Black pepper
  • Salt
  • 2 tbsp Raisins
  • 8 Almonds
  • 5 Cashew nuts
  • 100 gm Spinach boiled
  • milk as required


  • Soak Rice in water for half an hour. Soak saffron in warm milk
  • Heat desi ghee in a pan, add cloves, cinnamon, black cardamom, black pepper and bay leaves. Stir it for few minutes
  • Put Rice in the pan add raisins almonds and salt stir it. Add 4 cup water and cook for 15 minutes
  • Then add garam masala powder, paneer cubes and lemon juice. Cook for2 minutes. Let cool the rice for 15 minutes
  • Blend spinach. Divide cooked in three parts. Mix soaked saffron in first part, leave second part white, mix blended spinach in third part.
  • Take a round shape bowl. Set cashew nuts in the bottom first set saffron rice in the bowl set white rice in the middle and set spinach rice on the top. Leave the dish for10 minutes for setting properly
  • Put the dish on a plate by turning the bowl upside down and microwave for 2-3 minutes. Garnish with tomato slices paneer pieces and coriander leaves.
Tags paneer

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4.90 from 15 votes

Recipe Nutrition

Calories: 470 kcal | Carbohydrates: 85 g | Protein: 12 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 17 mg | Sodium: 34 mg | Potassium: 380 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 2360 IU | Vitamin C: 9 mg | Calcium: 200 mg | Iron: 2 mg

Kalpna Gupta
Kalpna Gupta

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