Paneer and Dill Pulao


1 – 8 oz. Packet of Fried Paneer
1 Cup Rice
2 Cups Water
2 – 3 tbs of Oil
¼ tsp of Fennel Seeds
¼ tsp of Cumin Seeds
Whole Garam Masala: 

• ½ Small Cinnamon stick

• 2 Cloves

• 4 – 5 Whole Black Peppercorns

• 2 Bay Leaves
2 small Onions – diced
3 small Tomatoes – diced
2 Small Green Chilies – chopped

1 tsp of Chopped Cilantro leaves

1 tbs of Dill leaves – (I only had the dried leaves at home, fresh is better so if you are using fresh dill leaves: use ½ a cup of finely chopped dill leaves)
1 tsp Ginger Paste

1 tsp Garlic Paste

For Paneer Marinade:
1 tbs Mint Chutney
2 tbs Yogurt
1 tbs of M.D.H Shahi Paneer Masala
1 tbs of Shan Beef Biryani (or any other Biryani Mix you have – this is optional)
¼ tsp of Black Pepper
¼ tsp of Red Chili Powder
¼ tsp of Cumin Powder
½ tsp of Coriander Powder

In a separate bowl marinade the paneer pieces with the above ingredients and set aside for 20 minutes.
Soak the rice in water and set aside for 20 minutes as well.


In a pressure cooker, heat the oil and add the fennel seeds, cumin seeds and the whole garam masala spices and let it sputter.
Add the onions and fry till translucent.
Add the tomatoes and green chili and fry till tomatoes are soft.
Add the ginger and garlic paste and cook till the raw smell disappears.
Add the Cilantro leaves and the dill leaves and cook for a minute.
Add the marinated paneer and fry for a few minutes. Be careful not to break the paneer pieces.


Drain the water from the rice and add the wet rice to the paneer mixture.
Carefully mix well for a minute or two.
Add the water and cover the pressure cooker with the weight on it.
Let it cook for 2 whistles and lower the heat for another whistle.
Turn off heat after 5 minutes and let the steam escape on its own.
Once all the steam has been released, you can open the pressure cooker and mix well.


Serve with raita and Dal Makhani

Happy Eating ☺


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