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Achari Paneer Pulao
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5 from 3 votes

Achari Paneer Pulao

Achari Paneer Pulao is a flavorful Pulao made with the spices used in Pickles along with Cottage Cheese Cubes and Cooked to Perfection.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 581kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Presurre Cooker
  • Kadai


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
  • cups Water
  • ¼ cup Yogurt Curd
  • ½ Lemon


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.



  • 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.


Calories: 581kcal | Carbohydrates: 46g | Protein: 17g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 30mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 42mg | Calcium: 344mg | Iron: 2mg
Keyword Achari Paneer, Achari Paneer Pulao
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