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Paneer and Corn Pulao

Paneer Corn Pulao

Paneer and corn pulao is one of the easiest recipes that you can make on a weeknight for dinner. Ready in about 30 minutes from scratch. 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 adds top notch flavor.
Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 15 minutes
Servings 3


  • Instant Pot
  • Bowls
  • measuring cups & spoons
  • cooking spoons


  • 1 cup rice basmati/Sona masoori
  • 1 cup corn kernels fresh/frozen
  • 200 grams paneer cut into ½ inch squares
  • 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


  • finely chopped cilantro
  • lemon wedges


  • 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 down the Instant pot stainless steel inner pot. 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 kitchen towel.
  • Add more oil to the Instant Pot, if required. Add bay leaf, cloves, cinnamon, and cardamom. Saute for a few seconds.
  • Add the diced onion and saute until brown. Add green chilies if using.
  • Mix in garam masala and stir for 2-3 minutes.
  • Add cooked rice & corn. Stir to combine
  • Add the paneer pieces and mix again.
  • Remove from heat.
  • Serve hot garnished with cilantro and lime wedges.


  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 ingredients.
  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 chillies (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.