Achari Paneer Pulao
Achari paneer pulao cooks rice with paneer and a tangy pickling masala.
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1 hr 15 mintotal
45 min hands-on30 min hands-off
Prep 20 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes soaking and marination time.
Method
In a bowl, mix the whisked curd, a portion of the achari masala, and a pinch of salt. Add the paneer cubes, coat them well gently, and set aside to marinate.
Heat the mustard oil in a heavy-bottomed pot or pressure cooker on medium heat until it reaches the smoking point (to remove raw pungency), then lower the flame.
Add the thinly sliced onions. Sauté patiently until they turn a deep golden brown.
Stir in the ginger garlic paste and slit green chilies. Sauté for a minute until the raw smell of garlic disappears.
Add the chopped tomatoes, remaining achari masala, and salt. Cook until the tomatoes break down completely and the oil begins to separate from the masala.
Gently add the marinated paneer along with its marinade. Cook on low heat for 2 minutes. Do not stir too vigorously, or the paneer will break.
2 min
Add the soaked, drained basmati rice. Toss very lightly to mix the rice with the achari base without breaking the grains.
Pour in the water. Bring the mixture to a rolling boil. Once the water level drops to the surface of the rice, reduce the heat to the lowest setting, cover tightly, and simmer for 10-12 minutes.
10–12 min
Turn off the heat. Let the pulao rest covered for 5 minutes. Fluff gently with a fork, garnish with fresh coriander, and serve.
5 min
How to tell it's done
Fluffy, deeply aromatic rice interspersed with soft, spice-coated chunks of paneer.
Getting it right
Tip
Cooking this pulao strictly in mustard oil is what authenticates the 'achari' (pickle) profile, giving it a sharp, distinct kick that refined oils cannot replicate.
What to serve it with
A highly flavorful standalone dish. Serve with simple chilled Boondi Raita and crispy Roasted Urad Dal Papad.
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