If you’re looking for a comforting yet exciting dish that combines ease, flavor, and nutrition, this Achaari Paneer Pulao is the perfect pick. Packed with aromatic spices and a punch of tangy pickle flavor, this one-pot meal is a lifesaver for those hectic days when you need something quick but satisfying. Made with soft paneer cubes, fragrant basmati rice, and colorful bell peppers, it’s both visually appealing and full of taste.
This pulao gets its signature kick from a spoonful of your favorite lemon or green chili pickle. The achar not only enhances the dish with spicy and tangy notes but also brings an authentic Indian flair to every bite. It’s best paired with a bowl of cooling raita or a tangy chutney of your choice.
Ingredients:
- 300g paneer (cubed)
- 2 cups rice (washed and soaked)
- 1 tbsp oil
- 1-2 tbsp lemon or green chili pickle
- 4-5 black peppercorns
- 1 tsp cumin seeds (jeera)
- 1 tsp fennel seeds
- 1 tsp nigella seeds (kalonji)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- ½ cup curd
- 1 tsp red chili powder
- ½ tsp turmeric (haldi)
- 1-2 bay leaves
- 3-4 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- In a heavy-bottomed kadhai or pan, heat oil over medium flame. Add cumin seeds, fennel seeds, nigella seeds, black peppercorns, and bay leaves. Let them crackle.
- Stir in the turmeric and red chili powder, then quickly add curd and mix well. Add the lemon or green chili pickle and salt, sauté for a minute.
- Add soaked rice, paneer cubes, and all three colored bell peppers. Toss the mixture well to coat the rice and paneer in the spicy achar masala.
- Pour in water, bring to a gentle boil, then cover and cook on a low-medium flame until the rice is done and all the water is absorbed.
- Once cooked, fluff with a fork, garnish with chopped coriander leaves, and serve hot with a side of raita or pickle.
This dish is sure to become a family favorite — it’s flavorful, colorful, and incredibly easy to prepare.
