I can’t wait to share my best desh paneer tawa pulao, a Pulao Recipe inspired by street tawa techniques that combines pan-seared paneer with spiced rice in a single skillet.

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I stumbled on the best desh paneer tawa pulao and couldnt look back. I love how basmati rice brings a light, fragrant base while paneer adds those chewy, slightly charred bites that surprise you every spoonful.

This isnt the mild, polite version of pulao, its bold and a little streetwise, the kind of Pulao Recipe that makes you text a friend right away. I always think it fits casual nights when you want something fast, so it belongs in Quick Cooking Recipes rotation, but it still feels special enough for guests.

Trust me, you’ll want to taste it again.

Ingredients

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Paneer: Soft cheese, high in protein and calcium, keeps dish rich and creamy.
Basmati rice: Fragrant carbs, light texture, gives the pulao its fluffy base.
Onion: Adds sweetness when cooked, fiber and mild nutrients, build savory depth.
Tomato: Tangy and slightly sweet, provides vitamin C and a fresh sour note.
Capsicum: Crunchy, full of vitamin C and fiber, adds color and gentle bitterness.
Peas: Small sweet bites, good fiber and protein for veggies, pop in mouth.
Pav bhaji masala: Bold spice mix, gives tawa pulao its signature savory, tangy warmth.

Ingredient Quantities

1 cup basmati rice

200 to 250 g paneer, cubed

1 medium onion, thinly sliced

1 medium tomato, finely chopped

1 medium green capsicum, chopped

1 small carrot, finely chopped

1/2 cup frozen green peas

2 to 3 green chillies, slit

1 tbsp ginger garlic paste

2 tbsp vegetable oil

1 tbsp butter

2 tsp pav bhaji masala or tawa pulao masala

1 tsp coriander powder

1 tsp red chilli powder

1/2 tsp garam masala

1/4 tsp turmeric powder

1 tsp cumin seeds

1 tsp kasuri methi, crushed optional

2 cups water

salt to taste

2 tbsp chopped fresh coriander leaves

1 tbsp lemon juice

How to Make this

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1. Rinse 1 cup basmati rice 2 to 3 times till water runs mostly clear, soak for 15 to 20 minutes then drain well.

2. Heat 1 tbsp oil and 1 tbsp butter in a heavy pan, shallow fry 200 to 250 g paneer cubes till golden on all sides, remove and keep aside. Tip: dont overcrowd the pan or paneer will steam not brown; if paneer is firm soak in warm water 5 minutes to soften.

3. Add the remaining 1 tbsp oil to the same pan, when hot add 1 tsp cumin seeds and let them sizzle, then add 1 medium thinly sliced onion and 2 to 3 slit green chillies, sauté till onions turn translucent and start to brown. Add 1 tbsp ginger garlic paste and cook till raw smell disappears.

4. Stir in 1 small finely chopped carrot, 1 medium chopped green capsicum and 1/2 cup frozen green peas, sauté 3 to 4 minutes till vegetables begin to soften.

5. Add 1 medium finely chopped tomato and cook till it breaks down, then add 2 tsp pav bhaji masala, 1 tsp coriander powder, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala and salt to taste; cook 1 to 2 minutes so the spices bloom. Sprinkle 1 tsp crushed kasuri methi if using.

6. Add the drained rice and gently toss to coat the grains with the masala and veggies for about 1 minute, be gentle so rice grains dont break.

7. Pour in 2 cups water, give one gentle stir, bring to a boil, then reduce heat to low, cover and simmer for 12 to 15 minutes until water is absorbed and rice is tender.

8. Turn off heat and let it rest covered for 5 minutes, then open and fluff gently with a fork. Fold in the fried paneer, the remaining butter if any, 2 tbsp chopped fresh coriander leaves and 1 tbsp lemon juice.

9. Taste and adjust salt or lemon, serve hot with extra coriander or a lemon wedge. Quick tip: for best flavor brown the paneer properly and dont keep lifting the lid while rice cooks or it will take longer and get mushy.

Equipment Needed

1. Heavy bottomed pan with a tight fitting lid
2. Measuring cups and spoons
3. Fine mesh sieve or colander for rinsing and draining rice
4. Mixing bowl for soaking the rice
5. Sharp knife and cutting board
6. Spatula plus a slotted spoon or tongs for frying and turning paneer
7. Small plate or bowl lined with paper towels to rest fried paneer
8. Fork for fluffing the rice before serving

FAQ

Q: Can I use any rice or does it have to be basmati? A: Basmati gives the best texture and aroma, its long grains stay separate. You can use regular long grain rice but reduce water a little and dont soak it as long, else it gets mushy.

Q: How do I keep the paneer soft and not rubbery? A: Use firm paneer but dont overcook it. Shallow fry cubes till just golden, or soak store bought paneer in hot water for 5 to 10 minutes before using to soften it.

Q: My rice turned mushy, what went wrong? A: Usually too much water or overcooking. Rinse rice till water runs clear, soak 20 to 30 minutes, drain, and par cook till 70 to 80 percent done. Finish cooking on the tawa with veggies so grains stay separate.

Q: I dont have pav bhaji masala, any substitute? A: Use a mix of 1 tsp garam masala, 1 tsp chaat masala if you have, 1 tsp coriander powder and a pinch of dry mango powder or cumin to mimic that tangy spice. Adjust to taste.

Q: Can I make this vegan or freeze it? A: For vegan swap paneer with firm tofu and use oil instead of butter. Freezing is possible but paneer texture changes and becomes crumbly, so its not ideal. Refrigerate leftovers for 2 to 3 days and reheat on a pan with a splash of water.

Q: Best way to reheat so it still tastes fresh? A: Reheat on a hot tawa or skillet with a little oil or butter, toss gently for 3 to 4 minutes. Add a squeeze of lemon and fresh coriander at the end to freshen the flavors.

Paneer Tawa Pulao Recipe Substitutions and Variations

Paneer:
- Firm tofu, press well then cube and pan fry for a similar bite
- Halloumi, slice and grill, gives a salty chewy texture
- Pressed ricotta or farmer cheese, crumble gently for a softer finish
- Tempeh, cubed and lightly marinated, for a nuttier earthy note
Basmati rice:
- Jasmine rice, fragrant and a bit stickier but works fine
- Brown basmati, more fiber, use extra water and longer cook time
- Quinoa, cooks faster, use one to two water ratio and gives extra protein
- Cauliflower rice, for low carb, toss in at the end and stir fry briefly
Pav bhaji or tawa pulao masala:
- Garam masala plus a pinch of amchur and chaat masala, mimics tangy spice
- Chaat masala with added cumin and coriander powders, adjust to taste
- Use any pav bhaji masala from another brand or make a quick mix with coriander, cumin, fennel and paprika
Frozen green peas:
- Fresh green peas, same quantity, no need to thaw if added early
- Edamame, shelled, for a firmer pop
- Sweet corn, adds sweetness and color to the pulao

Pro Tips

– Pat the paneer dry and fry in small batches so it actually browns and doesnt steam. If your paneer seems too firm soak cubes in warm water for 5 minutes first, then pat again, it makes them softer inside and crisp outside.
– For fluffy separate grains, drain the soaked rice really well and use a hair less water than you think. Keep the heat very low once covered and dont keep opening the lid, let it rest 5 to 10 minutes before you fluff.
– Bloom the masala and tomatoes properly in the hot oil so the spices taste rounded not raw. Crush the kasuri methi in your palms and sprinkle at the end, that little whiff of aroma changes everything.
– Cut the veggies similar in size so they cook evenly, thaw peas fully and squeeze a bit of lemon at the end to brighten the whole dish. If you like richer flavor add a knob of butter or a splash of ghee just before serving.

Paneer Tawa Pulao Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can't wait to share my best desh paneer tawa pulao, a Pulao Recipe inspired by street tawa techniques that combines pan-seared paneer with spiced rice in a single skillet.

Servings

servings

Calories

568

kcal

Equipment: 1. Heavy bottomed pan with a tight fitting lid
2. Measuring cups and spoons
3. Fine mesh sieve or colander for rinsing and draining rice
4. Mixing bowl for soaking the rice
5. Sharp knife and cutting board
6. Spatula plus a slotted spoon or tongs for frying and turning paneer
7. Small plate or bowl lined with paper towels to rest fried paneer
8. Fork for fluffing the rice before serving

Ingredients

1 cup basmati rice
200 to 250 g paneer, cubed
1 medium onion, thinly sliced
1 medium tomato, finely chopped
1 medium green capsicum, chopped
1 small carrot, finely chopped
1/2 cup frozen green peas
2 to 3 green chillies, slit
1 tbsp ginger garlic paste
2 tbsp vegetable oil
1 tbsp butter
2 tsp pav bhaji masala or tawa pulao masala
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp kasuri methi, crushed optional
2 cups water
salt to taste
2 tbsp chopped fresh coriander leaves
1 tbsp lemon juice

Directions

Rinse 1 cup basmati rice 2 to 3 times till water runs mostly clear, soak for 15 to 20 minutes then drain well.
Heat 1 tbsp oil and 1 tbsp butter in a heavy pan, shallow fry 200 to 250 g paneer cubes till golden on all sides, remove and keep aside. Tip: dont overcrowd the pan or paneer will steam not brown; if paneer is firm soak in warm water 5 minutes to soften.
Add the remaining 1 tbsp oil to the same pan, when hot add 1 tsp cumin seeds and let them sizzle, then add 1 medium thinly sliced onion and 2 to 3 slit green chillies, sauté till onions turn translucent and start to brown. Add 1 tbsp ginger garlic paste and cook till raw smell disappears.
Stir in 1 small finely chopped carrot, 1 medium chopped green capsicum and 1/2 cup frozen green peas, sauté 3 to 4 minutes till vegetables begin to soften.
Add 1 medium finely chopped tomato and cook till it breaks down, then add 2 tsp pav bhaji masala, 1 tsp coriander powder, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala and salt to taste; cook 1 to 2 minutes so the spices bloom. Sprinkle 1 tsp crushed kasuri methi if using.
Add the drained rice and gently toss to coat the grains with the masala and veggies for about 1 minute, be gentle so rice grains dont break.
Pour in 2 cups water, give one gentle stir, bring to a boil, then reduce heat to low, cover and simmer for 12 to 15 minutes until water is absorbed and rice is tender.
Turn off heat and let it rest covered for 5 minutes, then open and fluff gently with a fork. Fold in the fried paneer, the remaining butter if any, 2 tbsp chopped fresh coriander leaves and 1 tbsp lemon juice.
Taste and adjust salt or lemon, serve hot with extra coriander or a lemon wedge. Quick tip: for best flavor brown the paneer properly and dont keep lifting the lid while rice cooks or it will take longer and get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.