Click it and Unblock the Notifications
Latest Updates
-
Happy Birthday Rashmika Mandanna: Steal Her White Looks For Easter 2026 Festive Parties And Celebrations -
Paneer Paratha Recipe: Crispy Outside, Soft Inside Perfection -
Horoscope for Today April 05, 2026 - Small Choices Guide Calm Momentum -
Happy Easter 2026 Wishes: Top 50+ Messages, Status, Captions And Posts To Share With Family And Friends -
Comfort Style Creamy Blend Tomato Soup Recipe -
Rashmika Mandanna’s “Now It’s Us Three” Post Sparks Speculation Ahead of Anime Awards 2026 Return -
The Softest Ever Homemade Gulab Jamun Recipe -
Where To Eat This Easter 2026: From Chef-Led Experiences To Traditional Feasts Across India -
International Carrot Day 2026: The Hydrating, Skin-Loving Vegetable To Eat More This Summer -
Fluffy Jeera Rice Every Time: The Simple Trick You Need To Know
Jain-style Paneer Pulao Recipe: No Onion No Garlic Paneer Pulao
Paneer pulao (Jain style) is a famous main course dish that is prepared specifically without adding onions or garlic during festivals and other auspicious events. Here is a detailed procedure with im
Jain-style paneer pulao is mainly prepared for festivals and other ceremonial feasts, where it is cooked without adding onions and garlic. The paneer pulao can also be made on ordinary days as an ideal lunch-box meal or a quick dinner.
The paneer pulao can be made with onions and garlic to give a flavourful aroma and taste; however, onions and garlic are not used during the festive seasons. The basmati rice is cooked along with the spices and is then mixed with the fried paneer, giving it a mouth-watering crunchy taste.
The paneer pulao is usually served with raita and salad but occasionally people eat it with dal or kadhi.
The no-onion-no-garlic paneer pulao dish is simple and quick to make and is the perfect recipe to opt for on a busy day. If you are keen on preparing this appetizing pulao, read the step-by-step procedure with images on how to prepare the Jain-style paneer pulao. Also, watch the paneer pulao video recipe.
JAIN-STYLE PANEER PULAO VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 2
-
Jeera (cumin seeds) - 1 tsp
Saunf (fennel seeds) - 1 tsp
Elaichi (cardamom) - 1
Laung (cloves) - 2
Cinnamon stick - an inch
Basmati rice - 1 cup
Paneer - 200 g
Ghee - 2 tbsp
Water - 3 cups + for rinsing
Tej patta (bay leaves) - 2-3
Salt to taste
Whole cashew nuts - 4
-
1. Add basmati rice into a sieve.
2. Rinse it thoroughly with water.
3. Transfer it into a bowl.
4. Pour a cup of water, just enough to submerge the rice.
5. Allow it to soak for 15 minutes.
6. Meanwhile, take paneer and cut it into cubes.
7. Transfer them into a bowl.
8. Add ghee into a heated pressure cooker.
9. Add the whole cashew nuts and roast them until they turn light brown.
10. Transfer them into a cup and keep it aside.
11. Add the paneer cubes in batches, to the cooker and fry until they turn light brown in colour.
12. Transfer the paneer cubes into a bowl and keep it aside.
13. In the remaining ghee, add jeera, saunf and elaichi.
14. Further, add cinnamon stick, laung and tej patta.
15. Add the soaked rice and sauté well.
16. Add salt and 2 cups of water.
17. Pressure cook it for up to 2 whistles and allow it to cool for 5 minutes.
18. Open the lid of the cooker and add the fried paneer cubes.
19. Then, add the roasted cashew nuts.
20. Mix well and serve.
- 1. The raw paneer can be added instead of the fried ones, but it might crumble while mixing.
- 2. The paneer can also be shredded instead of cutting it into cubes, which gives a unique texture to the pulao.
- 3. You can use the same ghee for frying the cashew nuts, paneer and for making the pulao.
- 4. You can add onions and garlic according to your preference; however, during vrats and festivals they are avoided.
- 5. You can grind the spices together to make a masala instead of adding them as a whole.
- Serving Size - 1 bowl
- Calories - 285 cal
- Fat - 19 g
- Protein - 6 g
- Carbohydrates - 21 g
STEP BY STEP - HOW TO MAKE JAIN-STYLE PANEER PULAO
1. Add basmati rice into a sieve.
2. Rinse it thoroughly with water.
3. Transfer it into a bowl.
4. Pour a cup of water, just enough to submerge the rice.
5. Allow it to soak for 15 minutes.
6. Meanwhile, take paneer and cut it into cubes.
7. Transfer them into a bowl.
8. Add ghee into a heated pressure cooker.
9. Add the whole cashew nuts and roast them until they turn light brown.
10. Transfer them into a cup and keep it aside.
11. Add the paneer cubes in batches, to the cooker and fry until they turn light brown in colour.
12. Transfer the paneer cubes into a bowl and keep it aside.
13. In the remaining ghee, add jeera, saunf and elaichi.
14. Further, add cinnamon stick, laung and tej patta.
15. Add the soaked rice and sauté well.
16. Add salt and 2 cups of water.
17. Pressure cook it for up to 2 whistles and allow it to cool for 5 minutes.
18. Open the lid of the cooker and add the fried paneer cubes.
19. Then, add the roasted cashew nuts.
20. Mix well and serve.
Continue with Google