This Paneer and Jeera Pulao, I tasted in my friends house. In this recipe, she used the crumbled paneer and it tastes great when combined with the smell of jeera (cumin seeds). So I tried the same at home last Saturday and prepared the mushroom matar curry as the side dish to go with it and the crispy mushroom pakora as snack. Everything goes very well together. So let’s see the preparation of easy crumbled paneer and jeera pulao recipe.

You can check some of the tasty pulao recipes in the blog here.. Below given some links.. 

Channa pulao 

Paneer and Jeera Pulao

Ingredients 

2. When the seeds splutter, add the onions, ginger garlic paste and sauté till the raw smell of ginger goes off. Then add the green chillies.

3. Meanwhile crumble the paneer and add to the pan.

4. Now add the soaked rice and the 1tbsp ghee and fry for a while. ( around 2 minutes in medium flame).

5. Now add the water and when it starts boiling, check for the seasoning and close the lid and cool at low flame for 10 minutes exactly. Switch off the switch off the stove. After a while open the lid and add the remaining ghee and slightly mix the pulao without breaking the rice.

6. Close the lid again for another 5 min and then serve the Paneer and Jeera Pulao with the yummy Mushroom Matar Curry.

Tasty and yummy crumbled paneer and jeera pulao is ready to be eaten.

Notes:

1. Here i didn’t add bay leaf, as I don’t have that time. So don’t get confused seeing the Ingredients and the picture. 

2. Since we need the rice to be our white color, I haven’t added the coriander and mint leaves. If you want you can add after sauting the onions. 

3. My daughter crumbled the paneer very nicely, so it’s hard to see in the picture. Try to crumble it slightly. 

4. Cooking time depends on the pressure cooker. So check your pressure pan or pressure cooker instructions accordingly. Mine always takes 10 minutes, in low flame. 

Bitter gourd Biryani or Bitter gourd Pulao what ever you may say, is the one which I planned to try long before, but due to my doubt how the taste would be, I kept postponing the recipe from trying out. But after seeing the recipe here, I got guts to try my version and finally I tried it and came out good. It was not that much bitter as I expected, but still has light bitter taste, and I loved it. 

You can check the other biryani/pulao recipes here.

Bitter gourd pulao

Ingredients I – To soak for 30 min (To remove the bitterness)

Bitter gourd – 1
Sour curd – 3 tbsp
Tamarind – 1 amla size
Salt – 1/4 tsp
Water – 1 cup

Ingredients II
Biryani Rice – 1.5 cup
Water – 2 cups
Coconut milk / milk – 1 cup
Cloves – few
Cinnamon – 1 inch
Bay leaf – 1 crushed
Fennel seeds – 1/2 tsp
Annasi poo – 1
Big onion – 1 cut length wise
Biryani masala – 1 tsp
Green chilli – 1 (cut lengthwise)
Mint and coriander leaves – a handful
Ginger garlic paste – 1 tbsp
Ghee – 2 tbsp
Oil – 2 tbsp
Curd – 1 tbsp

Method 

3. Add the sour curd, tamarind, salt and water and mix it.

4. Add the bitter gourd pieces and soak for 30 min.

5. After 30 min, remove them and wash nicely.

6. Squeeze out the water completely and keep it aside to dry and start preparing the biryani.

7. Add the oil and when hot add the spices one by one and fry for a min.

8. Add the onions. Sauté it. Add the ginger garlic paste. Sauté till raw smell goes off.

9. Add the chopped mint leaves and coriander leaves and green chilli.

10. Add the biryani masala.

12. Add little curd/yogurt.

13. Sauté the bitter gourds.

14. Add the water and milk or coconut milk. Allow to boil. 

15. Add the soaked rice.

18. Open the lid, when the pressure reduces and add the ghee.

19. Mix well without breaking the rice.

20. Serve the Bitter Gourd Biryani.

Notes:

1. Instead of biryani masala, you can add the garam masala also.
2. You can even add the chilli powder, turmeric powder and tomato to make it as pure Biryani.
3. The bitter gourds will have slight bitterness.
4. You can skip the milk/coconut milk and add only the water.
5. You can even add half tbsp of lemon juice while sauting the bitter gourds, which is again done to reduce the bitterness. But i did not do that.

Paneer Pulao
Peas Pulao
Mushroom Pulao
Sweet corn Pulao
Spicy Tomato Pulao
Capsicum Pulao

Preparation time: 35 min + Soaking time of rice and Channa | Cook Time: 20 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: North Indian

Spices To Temper

For Pulao

1. Soak the rice for 20min atleast.

2. Soak channa for 4 hrs and pressure cook for 3 whistles. (* See notes)

3. In a pressure cooker, add oil and add the spices one by one and fry for a min.

4. Add the onion, green chillies and the ginger garlic paste and saute till the onion becomes translucent.

5. Add the coriander leaves and salt.

6. Saute them.

7. Add the channa masala powder.

8. Add the channa.

9. Add the water and when boiling, add the soaked rice.

10. Cover and cook under low flame for exactly 10 min. When the pressure goes down, remove the lid.

11. Add the ghee and mix well, without breaking the rice.

12. Serve hot with raita.

Check the video here

Notes:
1. If channa is soaked overnight, no need to pressure cook it separately. It will become very mushy, as we cook it along with rice. If soaked for 4 hours, pressure cook first and then again cook with rice.
2. Adding the channa masala is enough, as it gives unique flavor. If you want, you can add garam masala also. But keep in mind to check for the spiciness.

Here is the collection of Easy Indian Pulao Recipes from my blog – These are very easy to make one pot meals. These pulaos can be finished within 30 min.

Click on the image to go to the respective recipes. 

Vegetable Pulao is one of my favorite pulao next to the peas pulao. It is loaded with veggies and easy to make and tastes great. If i have more than 4 or 5 vegetables, then my choice of pulao would be definitely veg pulao only. Also if any of our guests come, my choice is this only. If you have frozen mixed veggies, then your work would much more easier. But I like to do with fresh veggies. 

You can try different pulao recipes from here and some I have given below. 

Vegetable Pulao

Fennel seeds – 3/4 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Coriander leaves – 3 tbsp (optional)
Water – 4.5 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Salt as per taste
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash and cut the vegetables and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

I always love Pulao and try different Pulao by changing the veggies. I love the smell of basmati rice cooked in mild spiciness but with great aroma and unbeatable taste. My kid is a potato lover and asked me to try this Potato Pulao. Even my little one ate as this is very mild in spiciness. You can try different pulao recipes from here and some I have given below. 

How to make Potato Pulao

Ingredients
Basmathi rice – 2 cups
Potato – 3 (Cut into small cubes)
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash the potato and green peas and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

Tasty and Easy Potato Pulao is ready… I had it with Paneer Butter Masala…

Notes:
1. Always saute the potato for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.