This Paneer Matar Pulao is a delicious rice dish made with basmati rice, paneer, green peas, fresh herbs, and a blend of Indian spices, all cooked effortlessly in an Instant Pot Pressure Cooker. Serve it with raita or yogurt.

A vegetarian Indian meal isn't complete without rice. Pulao is the perfect choice as it strikes a balance—neither too heavy nor too light, and certainly more flavorful than plain basmati rice. It’s an ideal alternative for those who find plain rice too bland.
You may find a variety of pulao recipes, such as veg pulao, soya chunks pulao, coconut milk pulao, and peas pulao. Today, I'm sharing a delicious paneer peas pulao recipe. Pair it with homemade yogurt or raita of your choice. You can also make it extra nutritious by adding veggies. Next time you're hosting guests, try this paneer matar pulao—it’s sure to impress!
If you like paneer, then check out more Indian Paneer Recipes
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Ingredients
- Rice: I prefer to use long-grain and fragrant white basmati rice.
- Paneer: You will need fresh store-bought or homemade paneer.
- Green Peas: I always use frozen green peas as fresh peas are not available all year round. If you get fresh peas, use them, they taste the best.
- Onion: Use thinly sliced onions.
- Ginger and garlic: I used a paste made from fresh ginger and garlic. You can also mince and add them.
- Green chilies: I used Thai green chilies for the heat. You can increase or decrease according to your preference.
- Ghee: For best results, use homemade ghee. Alternatively, you can substitute it with any cooking oil.
- Herbs: I used fresh herbs like mint and coriander leaves.
- Whole spices: Cumin seeds, bay leaf, cinnamon stick, cloves, cardamom, star anise, and mace. If you don't have whole spices, simply add extra garam masala at the end.
How to Make Paneer Peas Pulao in Instant Pot
Cut the paneer into 1-inch cubes (about 1 cup). Add some ½ teaspoon ginger-garlic paste, ½ teaspoon red chili powder, salt, and 1 teaspoon oil. Mix everything well. Marinate for at least 15 minutes.
Note:Â Spicing up the paneer enhances its flavor, but you can also skip the spices and simply pan-fry or air-fry the plain paneer in oil before adding it to the rice.
Heat 2 tablespoons of oil in a pan. Once the oil is hot, add the marinated paneer cubes. Sauté for 4-5 minutes, turning occasionally, until the paneer is golden brown on all sides. Remove from the pan and set aside. Alternatively, you can roast the paneer in an Air Fryer for a similar result.
Press the SAUTE button on the Instant Pot. Heat 2 tablespoons ghee (or oil) and add the following whole spices:
- 1Â bay leaf
- 1 inch cinnamon stick
- 3Â cardamom
- 3-4Â cloves
- 1Â star anise
- 1Â mace
- ½ teaspoon jeera
Sauté for a few seconds or until aromatic.
Next, add 1 medium onion (thinly sliced), and 2 green chilies. Saute till the onions are soft and light brown.
Then add 1 tablespoon ginger garlic paste and saute for a few seconds.
Next, add in ½ cup of green peas, and ½ teaspoon of garam masala and saute for a minute.
Next, add 2 tablespoons mint leaves and 2 tablespoons coriander leaves, and cook the mixture for a minute until the leaves wilt.
Next, add 1 cup of rinsed basmati rice, 1 ½ cups water, and salt. Mix everything well.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, do a quick pressure release before removing the lid.
Add 1 tablespoon lemon juice and sautéed paneer, then gently mix with a ladle.
Matar pulao is ready, serve with yogurt, raita, or any curry.
Stovetop Pressure Cooker Instructions
Follow the same steps as Instant Pot, and pressure cook the paneer pulao for 2 whistles on a medium-high flame and turn off the flame. Allow the pressure to release naturally.
Stovetop Pan Instructions
For preparing this dish in a stovetop pan. Follow the same steps, close the lid, and cook on low flame until all liquid is absorbed and the rice is fluffy.
Note: Use 2 cups of water for 1 cup of rice for the stovetop method.
What to Serve with Paneer Matar Pulao?
Paneer pulao tastes great on its own or with a side of mango pickle, kachumber salad, papad, and yogurt or raita (like boondi raita, onion tomato raita, or cucumber raita).
You can also pair it with curries like matar paneer, palak paneer, mushroom curry, or lentil dishes like dal fry, dal makhani.
Storage Suggestions
- Fridge: Store the leftovers in the refrigerator for up to 2 days in an air-tight container.
- Reheat: Sprinkle some water and reheat the matar paneer rice in the microwave or stovetop until it warms through.
Expert Tips
- Type of Rice: Paneer Pulav tastes best when long-grain basmati rice is used, but you can use any premium-quality short-grain rice.
- Paneer: For the best texture and flavor, use homemade paneer. It's recommended to add sautéed paneer to the cooked pulao mixture. Pressure-cooking the paneer can sometimes make it chewy and tough.
- Green Peas: You can use either fresh or frozen peas for this recipe. Fresh peas taste the best.
- Water Quantity: To achieve non-sticky, fluffy paneer pulao, adjust the water quantity based on the type and quality of rice used.
Variations
- Vegan: Vegans can use any vegetable oil as a substitute, but Paneer Pulao tastes better with ghee. For a vegan alternative, you can replace paneer with air fryer crispy tofu.
- Other Veggies: You may add other veggies like diced potatoes, bell peppers, carrots, and beans.
- Herbs: I have used fresh mint (pudina) leaves to enhance the flavor, but you can either replace them with dried mint or totally skip it.
- Coconut Milk: You can substitute water with thin coconut milk. It enhances the taste of the pulao.
- Other Grains: You may also use other grains like quinoa, millet, or brown rice.
- Nuts: You can add fried cashews to this rice to make it rich and delicious.
More Instant Pot Indian Rice Recipes
Paneer Peas Pulao (Instant Pot & Stovetop)
Equipment
Ingredients
For Marinating Paneer
- 1 cup paneer cut into 1-inch cubes
- ½ teaspoon red chili powder
- salt to taste
- ½ teaspoon ginger garlic paste
- 1 teaspoon oil
For Pulao
- 1 cup basmati rice
- 2 tablespoons ghee
- 1 medium onion
- 2 green chilies
- 1 tablespoon ginger garlic paste
- ½ cup green peas
- ½ teaspoon garam masala
- 2 tablespoons coriander leaves chopped
- 2 tablespoons mint leaves chopped
- 1 ½ cups water
- salt to taste
- 1 tablespoon lemon juice
Instructions
- Cut the paneer into 1-inch cubes. Add some red chili powder, salt, ginger-garlic paste and oil. Mix everything well. Marinate for 15 minutes.Note:Â Spicing up the paneer enhances the taste, however, you can skip and just fry the plain paneer in oil and add it to the fried rice.
- Heat 2 tablespoons of oil in a pan. Once the oil is hot, add marinated paneer cubes. Saute for 4-5 minutes until paneer turns golden brown on all sides. Remove them from the pan and keep aside. You can also roast the paneer in the Air Fryer.
- Press SAUTE on Instant Pot. Heat ghee (or oil), and add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, cardamom, star anise, and mace. Saute for a few seconds or till aromatic.
- Next, add onion, and green chilies. Saute till the onions are soft and light brown.
- Then add ginger garlic paste and saute for a few seconds.
- Next, add in the green peas, and garam masala and saute for a minute.
- Then mint and coriander leaves, and cook for a minute until the leaves wilt.
- Next add rinsed basmati rice, water, and salt. Mix everything well.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.When the instant pot beeps, do a quick pressure release before removing the lid.
- Add some lemon juice, and sauteed paneer, and mix gently with a ladle.
Stovetop Pressure Cooker Method
- Follow the same steps as Instant Pot and Pressure cook the paneer pulao for 2 whistles on a medium-high flame and turn off the flame. Allow the pressure to release naturally.
Stovetop Pan Method
- For preparing this dish in a stovetop pan. Follow the same steps, close the lid, and cook on low flame until all liquid is absorbed and the rice is fluffy.Note: Use 2 cups of water for 1 cup of rice for the stovetop method.
Nutrition
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