Achari Paneer Pulao is a flavorful Pulao made with the spices used in Pickles along with Cottage Cheese Cubes and Cooked to Perfection.
Tastes best with Raita and Chips
Achari Paneer Pulao is an authentic Pulao prepared with the pickle masala. Achar in Hindi means Pickle.
If you love including pickles in your food, I bet you will love this pulao. It is so flavourful, lip-smacking with the grandees of turning a simple meal into a feast.
What is Achar Masala:
Achar Masala is a spice blend made with all the spices used in pickles. It usually has Cumin Seeds, Mustard, Fenugreek, and other spices. We can customize very well to suit our taste buds.
Pickle In India
We usually include a variety of veggies or sometimes fruit in pickles. It contains oil, Salt, Vinegar, and the Achar Masala.
Oil, Salt content will be slightly on a higher note for the pickles considering, it has to stay good for more days.
Achari Paneer :
The Pickle masala goes very well together with paneer. Paneer or Cottage Cheese is very soft and has a bland nature. So yes Achar Masala makes Paneer super delicious.
Similar Panner Rice Recipes :
Paneer biryani in Pressure Cooker
How to Prepare Achari Paneer Pulao:
To Prepare the Achari Masala
1.In a pan add in the Fennel Seeds, Cumin Seeds, Fenugreek Seeds, Mustard, Dry Red Chilli and start roasting in a low flame until you get a nice aroma.
2. I didn't have coriander seeds, So I have added coriander powder If you have coriander seeds, you can use ½ tsp of coriander seeds and start roasting along with the other spices. Since the coriander powder is already roasted I'm adding in the last.
3. Just before you switch ff add in the coriander powder and roast for another 10 secs and switch off the flame. Allow it to cool down and then grind to a fine powder.
To Prepare Achari Paneer Pulao:
4. Heat a Pressure Cooker with 1 tbsp of oil and 1 tbsp of Ghee. Wait till it gets hot and then add in Fennel Seeds, Cloves, Cinnamon Sticks, Bay Leaf, and Cashew nuts.
5. Cook in a low flame until you get a nice aroma and then Cashew nuts turn slightly golden.
6. Add in the Onions, slice thinly, and then add. cook until the onions turn glossy.
7. Next add in the Pandan Leaves, Mint, Coriander Leaves, and Green Chilli. Pandan leaves are very aromatic and adds a nice flavor to the pulao, so try adding it. Saute everything together until the leaves shrink.
8.Next, add the ginger-garlic paste and cook until the raw smell leaves.
9. Add in 2 tomatoes chopped finely and cook until they turn soft.
10. Next add the Red Chilli powder, Garam Masala, Turmeric powder, and the required Salt. Mix well and cook until the raw smell of the masala leaves.
11.Add in 1 tsp of the Pickle Oil, You can collect oil from any pickle and add, It gives a very nice flavor to the pulao. I have used the homemade gooseberry pickle oil.
12. Next, add in about 3 tbsp of the ground pickle masala. Mix everything together and cook for a minute.
13.Add in ½ cup of Bellpepper / Capsicum. I used Red and Green Coloured Bell pepper. Chop them into cubes and add.
14.Mix once and then add in ½ cup of Green Peas. If using fresh or frozen green peas you can add directly. If using dried green peas. Soak it overnight and, Pressure cook it for 4 whistles and then use. I used dried Green peas only.
15.Next, add in 200 gms of Paneer Cubes. Soak the Paneer in lukewarm Water for about 15 mins and then add.
16.Mix the paneer once and then add in the Basmati Rice. Wash the basmati rice well and soak in water for 30 mins and then use.
15.For 2 cups of Basmati Rice add in 2.5 cups of water. Add in the measured water and mix gently without breaking the Paneer.
16.Next, add in ¼ of Yogurt and Lemon Juice from ½ lemon. Combine everything together and mix once. Check for salt and spice and add if anything is required.
17.Once the water comes to a boil Close the Pressure Cooker and Wait till the Steam comes vigorously and then put the whistle.
18. Cook in a high flame for 3 minutes and then switch off the flame
18. Allow the pressure to release naturally and then open the cooker. Carefully fluff the rice without breaking the grains. Achari Paneer Pulao is now ready.
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Achari Paneer Pulao
Standard 1 cup measures 240 ml
Equipment
- Presurre Cooker
- Kadai
Ingredients
For Achari Masala
- 1 tbsp Fennel Seeds
- 1 tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ¾ tsp Coriander Powder if using Whole Corainder use ½ tsp
- ¼ tsp Fenugreek Seeds
- 2 Dry Red Chilli
Other Ingredients
- 2 cup Basmati Rice
- 1 tbsp Oil
- 1 tbsp Ghee
- ½ tsp Fennel seeds
- 4 Cloves
- 2 inch Cinnamon Stick
- 10 Cashewnuts
- 3 Onions Medium Sized
- 2 Bay Leaves
- 2 Pandan Leaves Skip if you cant source
- 2 Green Chilli
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 1 tbsp Ginger Garlic paste
- 2 Tomato Big
- 1 tsp Red Chilli powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- Salt as needed
- 1 tsp Pickle Oil
- ½ cup Green Peas
- ½ cup Bell Pepper
- 200 gms Paneer
- 2½ cups Water
- ¼ cup Yogurt Curd
- ½ Lemon
Instructions
To Prepare the Achari Masala
- In a pan add in the Fennel Seeds, Cumin Seeds, Fenugreek Seeds, Mustard, Dry Red Chilli and start roasting in a low flame until you get a nice aroma.
- I didn't have coriander seeds, So I have added coriander powder If you have coriander seeds, you can use ½ tsp of coriander seeds and start roasting along with the other spices. Since the coriander powder is already roasted I'm adding in the last.
- Just before you switch ff add in the coriander powder and roast for another 10 secs and switch off the flame. Allow it to cool down and then grind to a fine powder.
Achari Paneer Pulao
- Heat a Pressure Cooker with 1 tbsp of oil and 1 tbsp of Ghee. Wait till it gets hot and then add in Fennel Seeds, Cloves, Cinnamon Sticks, Bay Leaf, and Cashew nuts.
- Cook in a low flame until you get a nice aroma and then Cashew nuts turn slightly golden.
- Add in the Onions, slice thinly and then add. cook until the onions turn glossy.
- Next add in the Pandan Leaves, Mint, Coriander Leaves, and Green Chilli. Pandan leaves are very aromatic and add a nice flavor to the pulao, so try adding it. Saute everything together until the leaves shrink.
- Next, add the ginger-garlic paste and cook until the raw smell leaves.
- Add in 2 tomatoes chopped finely and cook until they turn soft.
- Next add the Red Chilli powder, Garam Masala, Turmeric powder, and the required Salt. Mix well and cook until the raw smell of the masala leaves.
- Add in 1 tsp of the Pickle Oil, You can collect oil from any pickle and add, It gives a very nice flavor to the pulao. I have used the homemade gooseberry pickle oil.
- Next, add in about 3 tbsp of the ground pickle masala. Mix everything together and cook for a minute.
- Add in ½ cup of Bellpepper / Capsicum. I used Red and Green Coloured Bell pepper. Chop them into cubes and add.
- Mix once and then add in ½ cup of Green Peas. If using fresh or frozen green peas you can add directly . If using dried green peas. Soak it overnight, Pressure cook it for 4 whistles and then use. I used dried Green peas only.
- Next, add in 200 gms of Paneer Cubes. Soak the Paneer in lukewarm Water for about 15 mins and then add.
- Mix the paneer once and then add in the Basmati Rice. Wash the basmati rice well and soak in Water for 30 mins and then use.
- For 2 cups of Basmati Rice add in 2.5 cups of water. Add in the measured water and mix gently without breaking the Paneer.
- Next, add in ¼ of Yogurt and Lemon Juice from ½ lemon. Combine everything together and mix once. Check for salt and spice and add if anything is required.
- Once the water comes to a boil Close the Pressure Cooker and Wait till the Steam comes vigorously and then put the whistle. Cook in a high flame for 3 minutes and then switch off the flame
- Allow the pressure to release naturally and then open the cooker. Carefully fluff the rice without breaking the grains. Achari Paneer Pulao is now ready.
Video
Notes
- Serve with Onion Raita and Chips.
- If you can get the Pickle Oil, you can skip but adding it gives a very nice flavor.
- You can use the pickle oil from any pickle. It used gooseberry pickle oil.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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