Instant Pot Paneer Peas Pulao is a wholesome rice pilaf with fresh peas and soft paneer cooked in an aromatic broth with Basmati Rice.
Rice Pilaf is a one pot comfort meal for me. My kids love them and so do I. They come in handy on a busy day when I am pressed out of time. All you have to do is use your Instant Pot, add in the ingredients and cook beautifully.
I usually like to experiment with the Pilaf. I try to vary the ingredients every time I make and this is one such pulao that has come deliciously awesome. Use the season's best peas and fresh Cottage Cheese for the Pulao.
Jump to:
What is Pilaf or Pulao ?
Pilaf or Pulao is a rice dish that we cook using the whole spices, Broth, Rice and meat or vegetables togther. The important thing in the consistency is to achieve the rice grains without sticking to each other. There are so many variations and cooking techniques for the pulao. The most common method is the one-pot method either in Stove Top or Cooker.
Every country and region have their version of the pilaf. The secret of its success is it's wholesome and flavorful with less effort.
Ingredients
Whole Spices - The spices add an amazing flavor to the Pulao. When we temper the spices in oil they become fragrant and it makes the pilaf rich.
Paneer - Use good quality firm Paneer Blocks. Soak in lukewarm water for 15 mins and then use in the pulao. So they are soft.
Green Peas - Use fresh or FRozen peas. If using dried green peas, soak them overnight, pressure cook for 3 whistles, and then use.
Onion - They form the base of the pilaf. Saute the onions till they are soft and pink.
Ginger garlic paste - Another mandatory ingredient for pilaf. It adds so much flavor to the dish.
Spice powders - Just the Chilli Powder, Garam Masala, Turmeric Powder, and Salt goes into the pulao
Lemon - It balances the flavors and enhances the tastes.
Green Paste- It gives a rich aroma to the pulao and gives an amazing taste.
Green Paste for Pulao
We add Mint along with Cilantro and Cashew nuts ground to a rich paste to the Pulao. This gives a lovely aroma and green tint to the pilaf. Usually, Mint and Cilantro are thrown the whole eating but, by grinding them the nutrients are fully into the pilaf, and its a healthy addition.
FAQ's
Which Rice is best for a Pulao?
My recommendation is long grained Basmati Rice or Jeeraga Sambar Rice. Both the rice are aromatic and flavorful. They give a beautiful texture to the pulao indeed.
What is the Rice water ratio for pulao in Instant Pot?
I usually use 1.5 cups of water for every 1 cup of Rice if using Basmati Rice and they come perfectly every single time. You can double or triple the same for the rice.
What is the difference between a pulao and a biryani?
The spices used in biryani are more compared to pulao. Also, biryani is more rich and aromatic.
How to Cook Instant Pot Panner Peas Pilaf
- Turn on the Instant Pot in saute mode. Once it shows ON, wait for 30 secs and then add in 2 tbsp of Oil. Let it get hot. To this add in the Whole spices. I am adding 1 tsp of Fennel Seeds, 5 cashew nuts, 1 Bay leaf, 1 Star anise,3 Cardamom Pods, 1-inch Cinnamon Stick,3 Clove. Let it becomes fragrant.
2.Next, add in 1 cup of sliced Onion. Saute till they are soft and pink.
3.And then add in 1.5 tbsp of ginger garlic paste. Saute till the raw smell leaves. If the Instant Pot is very hot or, if the ginger garlic paste sticks to the inner pot, you can add in 2 tbsp of Water and deglaze. Or you can press the cancel button and continue cooking in the residual heat. and then press the saute button back after few mins.
4.In a blender jar add in 10 Cashew Nuts, 2 green Chilli, ¼ cup Mint leaves and ¼ cup Cilantro add 2 tbsp of water and blend to a fine paste. Now add the green paste to the Instant pot. Saute for few secs. (You can blend the green paste and keep it ready before you start cooking)
5.Next, add in 1 cup of fresh or frozen green peas. Also, add in 200 gms or Paneer or Cottage Cheese cut into cubes. You can slice the paneer blocks and keep soaking in water for 10 to 15 mins for softer paneer. Combine everything.
6.Next, add in the spice powders. Add in ½ tsp Red Chili Powder, 1 tsp Garam Masala, ¼ tsp Turmeric powder, and the required Salt. Combine everything.
7.Wash the Basmati Rice 3 or 4 times and keep them soaked in water for 30 mins. Now drain the water and add the Basmati Rice to the Instant Pox. Mix everything.
8.Add in 3 cups of water. Also, add 1 tbsp of Lemon Juice. Combine everything and check for salt and spice add if anything is less.
9. Close the Instant Pot and turn the pressure valve to the sealing position. Select the pressure cook mode and set 5 mins in high pressure.
10. Do a quick release and open the Instant Pot after 5 mins. Gently fluff the Rice and switch off the Instant Pot.
11. Now close the Instant Pot once again and leave the rice undisturbed for another 30 mins. After 30 mins open the Instant Pot and fluff the Rice once again. Fluffy perfect Instant Pot Paneer Peas Pulao is ready.
Tips & Variations
- Always Wash the Basmati Rice well 3 or 4 times and then soak it. While you soak the rice the wash must be clear.
- Soak the rice for 30 mins and then cook.
- Use long grained Basmati Rice. My personal favorites are India Gate and Kohinoor brands.
- If you ever get the burn signal, immediately press the cancel button. The residual heat will help in cooking for few minutes and then you may switch on the Instant Pot.
- I have personally never got the burn signal while cooking biryani or Pulao in an Instant pot. We always have moisture and hence we will not get the burn message. anyhow handle with care keep stirring. Never leave the Instant pot unattended till you add Water.
- Use Fresh or Frozen green peas. If using dried green peas, soak them in water overnight and pressure cook for 2 mins in the Instant Pot and then use.
- Soak the Paneer in luke warm water for 10 to 15 mins and then use. They will be soft and fresh.
- You may skip Paneer with Tofu for a vegan version of Pilaf.
Serving Suggestions
It goes well with Yogurt and Chips itself. You can also serve it with biryani brinjal gotsu, papad and pickle too.
Storage Suggestions
Paneer Peas Pulao tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.
Similar Recipes
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.
📖 Recipe
Instant Pot Paneer Peas Pulao
Equipment
- Instant Pot 6 Qz
Ingredients
To Grind
- 2 Green chilli
- 10 Cashew Nuts
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 2 tbsp Water
To make the Pulao
- 2 tbsp Oil
- 5 Cashew Nuts
- 1 tsp Fennel Seeds
- 1 Bay Leaf
- 3 Cardamom Pods
- 1 inch Cinnamon Stick
- 3 Clove
- 1 Star Anise
- 3 Onion medium sized (approximately 1 cup sliced onions)
- 1.5 tbsp Ginger Garlic paste
- 1 cup Green Peas Use fresh or frozen peas
- 200 gms Panner or Cottage Cheese Cut into cubes
- ½ tsp Red Chili Powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder
- Salt as needed
- 2 cups Basmati Rice Wash well and soak for 30 mins
- 3 cups Water
- 1 tbsp Lemon Juice
Instructions
- Turn on the Instant Pot in saute mode. Once it shows ON, wait for 30 secs and then add in 2 tbsp of Oil. Let it get hot. To this add in the Whole spices. I am adding 1 tsp of Fennel Seeds, 5 cashew nuts, 1 Bay leaf, 1 Star anise,3 Cardamom Pods, 1-inch Cinnamon Stick,3 Clove. Let it becomes fragrant.
- Next, add in 1 cup of sliced Onion. Saute till they are soft and pink.
- And then add in 1.5 tbsp of ginger garlic paste. Saute till the raw smell leaves. If the Instant Pot is very hot or, if the ginger garlic paste sticks to the inner pot, you can add in 2 tbsp of Water and deglaze. Or you can press the cancel button and continue cooking in the residual heat. and then press the saute button back after few mins.
- In a blender jar add in 10 Cashew Nuts, 2 green Chilli, ¼ cup Mint leaves and ¼ cup Cilantro add 2 tbsp of water and blend to a fine paste. Now add the green paste to the Instant pot. Saute for few secs. (You can blend the green paste and keep it ready before you start cooking)
- Next, add in 1 cup of fresh or frozen green peas. Also, add in 200 gms or Paneer or Cottage Cheese cut into cubes. You can slice the paneer blocks and keep soaking in water for 10 to 15 mins for softer paneer. Combine everything.
- Next, add in the spice powders. Add in ½ tsp Red Chili Powder, 1 tsp Garam Masala, ¼ tsp Turmeric powder, and the required Salt. Combine everything.
- Wash the Basmati Rice 3 or 4 times and keep them soaked in water for 30 mins. Now drain the water and add the Basmati Rice to the Instant Pox. Mix everything.
- Add in 3 cups of water. Also, add 1 tbsp of Lemon Juice. Combine everything and check for salt and spice add if anything is less.
- Close the Instant Pot and turn the pressure valve to the sealing position. Select the pressure cook mode and set 5 mins in high pressure.
- Do a quick release and open the Instant Pot after 5 mins. Gently fluff the Rice and switch off the Instant Pot.
- Now close the Instant Pot once again and leave the rice undisturbed for another 30 mins. After 30 mins open the Instant Pot and fluff the Rice once again. Fluffy perfect Instant Pot Paneer Peas Pulao is ready.
Video
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.
Leave a Reply