Paneer Veg Pulao Recipe for Instant Pot & Stovetop

Black plate of paneer vegetable pulao served with spoon on striped cloth.

Paneer Veg Pulao Recipe for Instant Pot & Stovetop

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Vegetable Paneer Pulao is a one-pot rice dish with paneer, vegetables, and spices. Easy to make in an Instant Pot or stovetop pressure cooker for quick and flavorful meals.

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Sravanthi Chanda

Ingredients

1.5 cups basmati rice
1 cup paneer cubes
2 cups vegetables potatoes, carrots, beans chopped into 1-inch cubes
½ cup yogurt
2.5 cups water
1 tablespoon dried fenugreek leaves kasuri methi, optional
½ teaspoon ginger grated
½ teaspoon garlic grated
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
2 green chilies optional
¼ teaspoon cardamom powder optional but recommended
⅛ teaspoon mace or nutmeg powder optional but recommended
2 tablespoon oil or ghee
Salt to taste

Instructions

Prepare the base: Turn the Instant Pot to sauté mode or heat a pressure cooker on the stove top. Heat the oil and add the dried fenugreek leaves along with the ginger-garlic paste.
1 tablespoon dried fenugreek leaves, ½ teaspoon ginger, 2 tablespoon oil, ½ teaspoon garlic
Add spice layers: Add green chilies and spice powders. Fry till aromatic.
½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 2 green chilies
Add vegetables: Add carrots, beans, and potatoes. Stir for 2 to 3 minutes.
2 cups vegetables
Add paneer & yogurt: Mix in paneer cubes and yogurt gently.
1 cup paneer cubes, ½ cup yogurt
Add rice & water: Stir in rinsed basmati rice, water, and salt. Mix well.
1.5 cups basmati rice, 2.5 cups water, ¼ teaspoon cardamom powder, ⅛ teaspoon mace or nutmeg powder, Salt to taste
Pressure Cook: If using an Instant Pot, cook on HIGH pressure for 5 minutes, then wait 10 minutes and release the pressure. If using a Pressure cooker, cook for two whistles and let the pressure release naturally.
Finish & serve: Fluff gently with a fork, garnish with cilantro leaves if desired, and serve hot.

Notes

Tested Tips from My Kitchen:

If making this paneer pulao without a pressure cooker, use 3 cups of water for 1.5 cups of rice and cook covered on a low flame until the rice is fluffy.
Do not soak basmati rice if making it in a pressure cooker. Rinse 3–4 times until the water runs clear and drain well. This helps remove excess starch, prevents the burn signal in the Instant Pot, and keeps the grains separate.
Dried fenugreek leaves, cardamom, and nutmeg give this pulao its signature flavor. You can skip any of these ingredients, but it will slightly change the taste of the dish.
If using frozen paneer, soak the cubes in hot water for 10 minutes before adding them to the recipe. This step keeps them soft and prevents a rubbery texture from forming.
Always sauté vegetables for 2–3 minutes before adding paneer and yogurt. This prevents paneer from crumbling and ensures vegetables absorb the masala flavor.
Gently fluff the pulao with a spatula after it has cooked. Let it rest for 5 minutes before serving; this helps the grains firm up and stay separate.
Check my detailed basmati rice water ratio calculator to fine-tune water measurements if using a different type of basmati rice or if you prefer softer/firmer rice textures.
Use thick yogurt as it brings tang and creaminess. For a dairy-free version, substitute with any dairy-free yogurt. You can also use coconut milk or water as an alternative, but replace ½ cup of thick yogurt with ¼ cup coconut milk or water.

Nutrition