Achari Paneer Pulao by Tarla Dalal

Tarla.Dalal's picture

Dec. 26, 2013

Rice and paneer tossed with achaari spices. Truly a lip-smacking combo!


For marinade
Paneer cubes 1 1/4 Cup (20 tbs) (cottage cheese)
Oil 1 Tablespoon
Mustard seeds 1 Teaspoon (rai)
Fenugreek seeds 1/2 Teaspoon (methi)
Cumin seeds 1 Teaspoon (jeera)
Nigella seeds 1 Teaspoon (kalonji)
Fennel seeds 1 Teaspoon (saunf)
Turmeric powder 1/4 Teaspoon (haldi)
Chili powder 1 Teaspoon
Whisked yoghurt 1/2 Cup (8 tbs) (curd/dahi)
Pickle 1 Tablespoon (readymade green chili pickle)
Salt To Taste
Other ingredients
Cooked rice 3 Cup (48 tbs)
Cinnamon stick 1
Cloves 2 (laung/lavang)
Caraway seeds 1/2 Teaspoon (shahjeera)
Cardamom 2
For garnish
Finely chopped coriander 1 Tablespoon (dhania)




1. In a kadai, add oil, and when hot, add mustard seeds, fenugreek seeds, cumin seeds, nigella seeds, and fennel seeds. As soon as the seeds start crackling, add turmeric powder, chilli powder. Mix well, and turn off heat.

2. Now add yogurt/curd, followed by adding green chili pickle and salt. Mix well and add paneer cubes. Mix in a gentle way and allow to marinate for around half an hour.


3. In a non-stick pan, add oil, and when hot add cinnamon, caraway seeds, cloves, and cardamom. As soon as the seeds start crackling, add rice and salt, and mix properly. Cook for a minute, before adding marinated paneer, and mix well. Turn off heat after a couple of minutes.


4. Serve the dish hot after garnishing with coriander.

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 317Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 394 mg16.42%

Total Carbohydrates 47 g15.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet