One Pot Paneer Makhani Rice Bowl
One Pot Paneer Makhani Rice Bowl
Ingredients
- 2 tablespoons ghee
- 200 g paneer, cubed
- 1/2 inch cinnamon stick
- 3 cardamom pods
- 1 bay leaf
- 1 1/2 tablespoons ginger garlic paste
- 200 g tomato puree
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- to taste salt
- 12 cashews, soaked and made into a paste
- 1/2 cup rice, soaked
- 1 1/4 cups water
- 2 tablespoons cream
- 1 teaspoon kasoori methi, crushed
- 2 tablespoons coriander leaves, chopped, for garnish
Instructions
- 1
Heat ghee in a pressure cooker over medium heat.
⏱️ 2 min
- 2
Once the ghee is hot, add the whole spices: cinnamon stick, cardamom pods, and bay leaf. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the ginger garlic paste and sauté for 1-2 minutes until its raw smell disappears.
⏱️ 2 min
- 4
Stir in the tomato puree.
⏱️ 1 min
- 5
Add the powdered spices: Kashmiri chili powder, turmeric, garam masala, cumin powder, and coriander powder. Season with salt to taste.
⏱️ 1 min
- 6
Mix all the spices and tomato puree well. Cook for 2-3 minutes, stirring occasionally, until the oil begins to separate from the mixture.
⏱️ 3 min
- 7
Add the paste made from the soaked cashews and mix thoroughly into the gravy.
⏱️ 1 min
- 8
Gently add the cubed paneer and mix it into the gravy, ensuring it's well coated.
⏱️ 1 min
- 9
Add the soaked rice to the cooker.
⏱️ 1 min
- 10
Pour in the water. Mix everything gently to combine.
⏱️ 1 min
- 11
Close the pressure cooker with its lid. Cook for 2 whistles on a medium flame.
⏱️ 5 min
- 12
Once cooked, turn off the heat and let the steam release naturally before opening the cooker. This will take about 10-15 minutes.
⏱️ 15 min
- 13
Open the pressure cooker and add the cream.
⏱️ 1 min
- 14
Crush the kasoori methi between your palms and add it to the dish.
⏱️ 1 min
- 15
Garnish with fresh chopped coriander leaves.
⏱️ 1 min
- 16
Gently mix the cream, kasoori methi, and coriander leaves into the rice until just combined.
⏱️ 1 min
- 17
Serve the one-pot paneer makhani rice hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Paneer Makhani Rice Bowl
- 2 tablespoons ghee
- 200 g paneer, cubed
- 1/2 inch cinnamon stick
- 3 cardamom pods
- 1 bay leaf
- 1 1/2 tablespoons ginger garlic paste
- 200 g tomato puree
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- to taste salt
- 12 cashews, soaked and made into a paste
- 1/2 cup rice, soaked
- 1 1/4 cups water
- 2 tablespoons cream
- 1 teaspoon kasoori methi, crushed
- 2 tablespoons coriander leaves, chopped, for garnish
Instructions
- 1
Heat ghee in a pressure cooker over medium heat.
⏱️ 2 min - 2
Once the ghee is hot, add the whole spices: cinnamon stick, cardamom pods, and bay leaf. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 3
Add the ginger garlic paste and sauté for 1-2 minutes until its raw smell disappears.
⏱️ 2 min - 4
Stir in the tomato puree.
⏱️ 1 min - 5
Add the powdered spices: Kashmiri chili powder, turmeric, garam masala, cumin powder, and coriander powder. Season with salt to taste.
⏱️ 1 min - 6
Mix all the spices and tomato puree well. Cook for 2-3 minutes, stirring occasionally, until the oil begins to separate from the mixture.
⏱️ 3 min - 7
Add the paste made from the soaked cashews and mix thoroughly into the gravy.
⏱️ 1 min - 8
Gently add the cubed paneer and mix it into the gravy, ensuring it's well coated.
⏱️ 1 min - 9
Add the soaked rice to the cooker.
⏱️ 1 min - 10
Pour in the water. Mix everything gently to combine.
⏱️ 1 min - 11
Close the pressure cooker with its lid. Cook for 2 whistles on a medium flame.
⏱️ 5 min - 12
Once cooked, turn off the heat and let the steam release naturally before opening the cooker. This will take about 10-15 minutes.
⏱️ 15 min - 13
Open the pressure cooker and add the cream.
⏱️ 1 min - 14
Crush the kasoori methi between your palms and add it to the dish.
⏱️ 1 min - 15
Garnish with fresh chopped coriander leaves.
⏱️ 1 min - 16
Gently mix the cream, kasoori methi, and coriander leaves into the rice until just combined.
⏱️ 1 min - 17
Serve the one-pot paneer makhani rice hot.
⏱️ 1 min