Paneer Corn Pulao

Edited on 1/24/2021 to make it reader-friendly, answer reader FAQ, and include more information.

paneer corn pulao is one of the easiest recipes that you can make on a weeknight for dinner.  ready in about 30 minutes from scratch. pan-roasted paneer (Indian cottage cheese) pieces amp up the nutrition value. simple rice recipe for a quick Indian dinner. a complete meal when served with raita and Indian pickles.  simple spices used in the recipe add top-notch flavor.

I have shared the method using Instant Pot. But if you do not have an instant pot, you can still enjoy this rice preparation on the stovetop. I have detailed it in the recipe variations.

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Jump to:

• Ingredients
• Equipment Needed
• Step By Step Instructions
• What Type Of Rice To Use?
• Storing Leftovers
• Serving Suggestions
• Recipe Variations
• How To Cook Rice?
• Additional Notes
• Paneer Corn Pulao

Ingredients

• raw rice
• corn kernels
• paneer
• onion
• oil
• garam masala
• Serrano Pepper/Thai pepper/green chilies - use if you like the rice spicy. skip for a milder version
• bay leaf
• cinnamon stick
• cloves
• cardamom pods
• Salt to taste
• finely chopped cilantro and lemon wedges for garnish

Equipment Needed

• instant pot
• cooking spoons/spatula
• bowls
• measuring cups & spoons
• serving dishes and spoons

Step By Step Instructions

1. Wash and drain the rice. Add rice, corn, and water, and salt and cook Instant Pot (rice mode). Release the pressure naturally. Open the lid, fluff the rice gently. Transfer to a tray and let it cool.
2. Give a quick rinse, wipe the Instant Pot stainless steel inner pot. Start the instant pot in Saute mode.
3. Add oil/ghee to the inner pot once hot. To the hot ghee/oil, add paneer pieces and fry till golden brown. Remove from heat and drain on a kitchen towel.
4. To the same oil (add more if required) add bay leaf, cloves, cinnamon, and cardamom. Saute for a few seconds.
5. Add diced onion and saute till brown.
6. Mix in garam masala and stir. Add cooked rice &corn and stir to combine.
7. Add the paneer pieces and mix again.
8. Garnish with finely chopped cilantro.
9. Serve hot.

this is a quick method to prepare the rice.

if you have a little extra time, cool the rice to room temperature. this yields the best results.

What Type Of Rice To Use?

• Basmati Rice
• Sona Masoori

Storing Leftovers

you can store leftovers in an airtight container in the refrigerator for 2-3 days. reheating can be done either in a microwave or on the stovetop.

microwave - place in a microwave-safe bowl and microwave until heated through.

stovetop- heat a little oil (about 1-2 teaspoons) in a large skillet on medium heat. add the leftover paneer corn pulao and stir until heated thoroughly.

Serving Suggestions

this is so flavorful that you do not need an accompaniment to go with this. but this is amazing with cooling cucumber raitha (Indian yogurt dip with cucumbers), or boondi raitha (deep-fried chickpea flour balls in yogurt), some papad (deep-fried lentil wafers), and pickle.

Recipe Variations

• you can add fresh or frozen green peas along with corn to add more protein
• to make it vegan, use tofu pieces instead of paneer
• You can prepare this on the stovetop. use a stovetop pressure cooker/rice cooker/saucepan on the stovetop to cook rice and corn. transfer to a tray and let it cool. for the rest of the steps, use a large skillet on the stovetop (medium heat)and proceed with the rest of the steps from step 3.

How To Cook Rice?

The definition of perfectly cooked rice varies from person to person. Some like it real al-dente, possibly with a bite, some like it with no bite. Some recipes need the rice to be slightly mushy when cooked. So, it varies from person to person as well recipe to recipe.

For this recipe, we want the rice to cook well, (I prefer no "bite"), but not at all mushy.

I cook rice in two different ways:

• When I am in lazy mode, I use the Instant Pot's pre-programmed rice mode and release the pressure naturally. In this case, I use washed and drained rice.

• Another method, I use to prepare rice is to soak washed rice for 15 minutes and then drain it for 15 minutes. Add this drained rice(1 cup), water (1.5 cups), salt to taste. Close and lock the Instant Pot lid, Pressure Cook (or Manual Mode) for 5 minutes. Release the pressure naturally for 10 minutes and then manually release any remaining pressure.

If you are new to cooking rice in Instant Pot, use either of the method above.

If you have a favorite method of cooking rice (like my friend who cooks rice in Instant Pot for just a minute and then releases the pressure naturally), please follow that.

The only thing to keep in mind is that the rice you are going to use in the recipe should not be mushy whatever method you follow.

Additional Notes

1. 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). Use the same volume cup to measure the rice & water.
2. 1 TEASPOON = 5ML; 1 TABLESPOON= 15 MLMake sure you cook the rice and corn to an al dente stage. Rice should never be mushy for this recipe.
3. You can cook the rice ahead of time and let it cool a little bit before proceeding with the rest of the steps in the recipe. I cook the rice, fluff it with a fork, and lay it in a tray for it cool quickly.
4. Use garam masala and green chilies (you can also use Thai pepper or Serrano pepper) to suit your taste.
5. Leftovers can be stored in an airtight container in the refrigerator. This paneer and corn pulao also is a lunch box staple at my place.
6. From the time I bought my Instant pot, I have used it to cook rice, and every single time I get perfectly cooked rice grains. You can also use a pressure cooker (on the stovetop) or electric rice cooker or even cook rice and corn in a regular saucepan to be used in the recipe.

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Inspiration For The Recipe

my sister made this for us when we visited them a while ago. she shared the recipe with me and I have been making this ever since. it is a hearty meal with carbs, vegetables and protein.