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.
ingredients
- raw rice
- corn kernels
- paneer
- onion
- oil
- garam masala
- Serrano Pepper/Thai pepper/green chillies - 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
- 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.
- Give a quick rinse and wipe the Instant Pot stainless steel inner pot, and start the instant pot in Saute mode.
- 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.
- To the same oil (add more if required) add bay leaf, cloves, cinnamon, and cardamom. Saute for a few seconds.
- Add diced onion and saute till brown.
- Mix in garam masala and stir. Add cooked rice &corn and stir to combine.
- Add the paneer pieces and mix again.
- Garnish with finely chopped cilantro.
- 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 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.
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 crabs, vegetables and protein.
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.
additional notes
- 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.
- 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.
- 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.
- Use garam masala and green chillies (you can also use Thai pepper or Serrano pepper) to suit your taste.
- 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.
- 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.
more rice recipes
Paneer Corn Pulao
Equipment
- instant pot
- bowls
- measuring cups & spoons
- cooking Spoons
Ingredients
- 1 cup rice basmati/sona masoori
- 1 cup corn kernels fresh/frozen
- 200 grams paneer cut into ½ inch squares
- 1½ tablespoon oil plus more if needed
- 1-2 teaspoon garam masala adjust to taste
- 1-2 numbers green chillies Serrano/Thai peppers; adjust to taste; skip for a milder version
- 1 number bay leaf
- 1 inch cinnamon stick
- 2 numbers cloves crushed gently
- 2 numbers cardamom pods crushed gently
- Salt to taste
garnish
- finely chopped cilantro
- lemon wedges
Instructions
- Rinse the rice 3-4 times and drain. Add rice, corn, 1.5 cups of water and salt to the instant pot. Press the RICE mode in Instant Pot and cook. Release the pressure naturally. Open the lid, fluff the rice gently.Transfer to a tray and let it cool.
- Give a quick rinse and wipe Instant pot stainless steel inner pot, and start the instant pot in Saute mode.
- Add oil to the inner pot once hot. To the hot oil, add paneer pieces and fry till golden brown. Remove from heat and drain on a klitchen towel.
- To the same oil(add more if required) add bay leaf, cloves, cinnamon, and cardamom. Saute for a few seconds.
- Add diced onion and saute till brown. Add green chillies if using.
- Mix in garam masala and stir for 2-3 minutes..
- Add cooked rice & corn and stir to combine
- Add the paneer peices and mix again.
- Remove from heat.
- Serve hot garnished with cilantro and lime wedges.
Notes
- 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 ingredients.
- 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.
- 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.
- Use garam masala and green chillies (you can also use Thai pepper or Serrano pepper) to suit your taste.
- 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.
- 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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