Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.
This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.
If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes.
Jump to section: Matar Paneer Pulao
Ingredients for Matar Paneer Pulao
- Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.
- Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape. If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
- Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
- Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
- Aromatics: A slit green chilli for gentle heat and brightness.
- Fats: Sunflower oil and ghee for richness and a fragrant finish.
- Seasoning: Salt and a splash of lemon juice for balance.
- Fresh Herbs: Chopped coriander leaves to garnish.
Richa’s Top Tips
- Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
- Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
- Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
- Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
- Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.
Frequently Asked Questions
Yes! After sautéing the onions, rice, peas, and paneer, add water and cook for 1 whistle on medium heat. Let the pressure release naturally for the fluffiest results.
Absolutely. Carrots, beans, cauliflower, sweetcorn, and even potatoes work well. Just chop them small so they cook evenly with the rice.
Yes. Boneless chicken pieces or small prawns can be added. Sauté them first until half-cooked, then mix into the rice as it cooks.
This usually happens if there’s too much water or the rice wasn’t soaked and drained well. Stick to the recipe ratio and avoid stirring too much once water is added.
Use firm, fresh paneer (homemade paneer is best), cut into large cubes, and coat lightly in cornflour. This keeps the pieces intact even when mixed with rice.
Storage Tips
- Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
- Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
- Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
- Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.
Serving Ideas
For a quick and light meal, matar pulao pairs well with simple sides like:
- Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment.
- Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures.
- Asian Slaw: another super light and fresh side fix for a healthy addition to your plate.
- Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry.
Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.
Watch Matar Paneer Pulao Recipe Video
Matar Paneer Pulao
Ingredients
- 2 cups basmati rice soaked for 30 minutes
- 400 grams paneer cut into 1 ½ inch cubes
- 2 tablespoons cornflour
- 3 tablespoons sunflower oil
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ½ inch cinnamon
- 2 bay leaves
- 2 green cardamoms
- 1 black cardamom
- 5 black peppercorns
- 5 cloves
- 1 green chilli slit
- 2 onions thinly sliced, 1 cup
- 1 cup green peas
- 4 cups water
- 1 ½ teapoon salt
- 1 teapoon lemon juice
- 1 tablespoon finely chopped coriander leaves
Instructions
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add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.400 grams paneer, 2 tablespoons cornflour
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Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.3 tablespoons sunflower oil
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Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Matar Paneer Pulao appeared first on My Food Story.
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