Veg Paneer Coconut Milk Pulao

How to prepare Paneer Coconut Vegetable Pulao | Paneer Vegetable Pilaf in Coconut Milk | Veg Paneer Pulao Recipe by absorption method.

The U.S.P of this pulao recipe is coconut milk. Rice is cooked in coconut milk, which makes this Pulao very rich, nourishing and delicious. We will proceed to prepare this pulao by the absorption cooking method. The vegetables added in this recipe are in blanched form as purpose is to retain its natural colors.

Let's start with step by step pictorial of Paneer Coconut Milk Pulao

✏ Recipe details

• Preparation Time: 10 min
• Cooking Time: 15-20 min
• Servings 4
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✔ Ingredients required for Veg paneer coconut milk pulao :

• 200 g Rice (preferably Basmati Rice)
• 150 g Paneer (cut into small cubes)
• 5tbsp Coconut milk
• 1 Onion, finely chopped
• 2 Tomatoes (Puree)
• 1 Carrot (cut into small cubes and blanched)
• 1 Potatoes (cut into small cubes and blanched)
• 2tbsp Peas (blanched)
• 1 small piece ginger - chopped
• 1tsp red chilly powder
• 1tsp garam masala powder
• 2-3 green chilies - finely chopped
• Salt to taste
• 2tbsp ghee or cooking oil

✔Other ingredients (whole spices added in this Pulao)

• 1tsp cumin seeds
• 1tsp Caraway seeds (Black cumin - Shahi Jeera)
• 1 Black cardamom
• 1 tsp black peppercorns
• 1 star anise (chakra phool)

✔For garnish

• Blanched vegetables, 
• cabbage 
• pomegranate seeds.

✏ Method

Step 1: Mise en Place

◾Rinse the rice till the water gets clear and then soak the rice with 2 cups water for 10 - 12 minutes, after 12 minutes drain the water and keep aside until needed. 

◾ Blanch peas, potatoes and carrots. Keep it aside until required.

◾Peel and finely chop the onions.

◾ Make tomato puree

◾ Cut the paneer into small square blocks. Keep it aside until required.

✏ Step 2: Cooking time

◾ Heat oil in a pan, add cumin seeds, Shahi jeera, black peppers, black cardamom and star anise once it splutters add onions and ginger, 

◾Saute till the onions turns golden brown in color (caramelized). Add tomato puree, cook for 5-7 minutes (First 2 minutes on high flame and then on slow flame for 2-3 minutes) until oil separates

◾Add blanched vegetables, paneer cubes and green chilies, saute for 2-3 minutes.

◾ Add coconut milk, mix well and then saute for 2-3 minutes.. 

◾Add red chilly powder.

◾Drain and add the soaked rice, stir gently and saute for 2-3 minutes, then add 2 cups water and salt to taste. Cook rice by absorption method (Means first cook on high flame until water is absorbed up to 90 - 92 % and then on slow flame till done, don't forget to cover the pan tightly with a lid. Make sure no steam escapes from the sides. 

◾Serve hot garnished with Blanched vegetables, paneer cubes, cabbage, pomegranate seeds and cilantro leaves. 

✏ Notes

◾ The ratio of 1 cup rice is equal to 2 cups water, but we have added tomato puree and coconut milk so add water accordingly..