Peppy Pulao

Achari Paneer Pulao

  • 15m

    prep time

  • 20m

    Cook Time

  • 22



  • 2 cup Kohinoor Super Silver Authentic Basmati Rice
  • 3 tablespoon Green Peas, (boiled)
  • 2 Cloves, -
  • 2 Cardamom
  • 1 Cinnamon
  • 1/2 teaspoon Shahjeera
  • 1 teaspoon Milk
  • 1 Bay Leaf
  • Oil/Ghee
  • Salt, as per taste
  • 2 cup Paneer, (cut into cubes)
  • 1/2 cup Curd
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Fennel Seeds
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Green Chilli Pickle Masala
  • 1/2 teaspoon Methi seeds
  • 1 teaspoon Cumin seeds
  • Mango Pickle mustard oil
  • Salt, as per taste

Nutrition information

Nutrition information coming soon.


  • Boil the rice in a deep bottomed pan. Add a little Salt to avoid the Rice granules from sticking. Drain and keep the Rice aside. Let it cool.

  • In a bowl, add Milk and Saffron strands. Let them soak and release colour. Once done, add in the Rice and mix well. Keep it aside. 

  • Blend Curd, Green Chilli Pickle, Turmeric powder, Mustard, Fennel, Cumin, Fenugreek seeds and Mustard Oil from the Mango pickle and add Salt. Blend until seeds and spices are coarsely crushed. 

  • When the blended paste becomes smooth, pour in a bowl. Add Paneer Cubes and coat with the paste. Let it marinate for 15-20 minutes. 

  • Upon marinating, grill the Paneer with paste in a skewer or fry them in 1 tbsp. oil till the cubes turn golden brown. Keep the leftover paste aside. Now heat Oil/Ghee in a large pan. 

  • Season with Shahjeera, Cinnamon, Clove, Cardamom and Bay leaf. When they start spluttering, add the left over paste with Green Peas and cook for a few seconds. 

  • Now add Kohinoor Super Silver Authentic Basmati Rice, Paneer and sprinkle Salt. Mix well.