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spicy paneer masala rice recipe

Paneer Masala Rice Recipe, How To Make Masala Rice With Stir Added Fried Paneer

Paneer masala rice is delicious and filling which is perfect for a great Indian style lunch or dinner.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 516kcal


  • 400 grams Paneer sliced into cubes
  • 1.5 cups white basmati rice
  • 3 cups water
  • salt as needed
  • 1 stick fresh celery
  • 3 large onions
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 4 green chilies adjust to your preference
  • 4 dry red chilies broken
  • 2 teaspoons garam masala powder
  • 3 tablespoons ghee or butter
  • ¼ cup oil or use as needed to fry paneer slices
  • 1 cup raw cashews


  • Wash the rice and transfer it to a pan or pot, add water and enough salt, cook for about 10 minutes or until water is all absorbed and the rice is cooked and soft. Gently fluff the cooked rice with a fork and keep the cooked rice aside.
  • Peel the onions and slice thinly, keep the sliced onions aside.
  • Heat 2 tablespoons of ghee in a large pan or skillet, and add the chopped onions.
  • Stir fry the onions with enough salt, for several minutes, stirring in between, until the onions are lightly browned. This will take around 15 to 20 minutes at least. It will be more delicious if you stir fry the onions for more time (no need to caramelize though that will be even more delicious).
  • Meanwhile chop the celery in small pieces, keep aside.
  • Once the onions are browned, add the ginger garlic paste and also green chilies, stir fr for another 3 to 4 minutes.
  • Add the spices - turmeric powder, red chili powder and garam masala powder to the onions, and stir fry for another 2 more minutes.
  • Add the chopped celery also to the onion masala, stir well and cook for another 4 to 5 minutes. Now the onion masala with spices and celery is ready. Keep this prepared onion masala aside.
  • Heat enough oil in a pan and shallow fry the paneer cubes until the paneer cubes are lightly golden brown in color. Transfer the fried paneer also to the onion masala and mix everything well until the paneer is well coated with the masala, if needed you may add more salt and mix everything well.
  • Transfer the prepared onion masala with fried paneer to the cooked rice, mix everything well until the rice is well blended with the onion masala. Keep this aside.
  • In a separate pan, add the remaining one tablespoon of ghee and lightly fry the broken dried red chilies and cashews. The cashews will turn golden brown in color which will make it so delicious.
  • Add the fried cashews and chilies to the prepared rice (along with the ghee used to fry the cashews and red chilies) and stir everything well.
  • Cover the pan and cook the contents in low heat for about 2 to 3 minutes until everything is well combined and you can just feel the flavor. If you have an iron skillet, you can heat the iron skillet and keep the covered pan on top of the heated skillet and cook in medium heat for about 2 to 3 minutes instead of cooking it separately, which will make it even more delicious.


Serve the delicious masala paneer pulao as it is or along with some fresh yogurt or raita, pickles or any curry of your choice.


Calories: 516kcal | Carbohydrates: 42g | Protein: 13g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 109mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 39.4mg | Calcium: 277mg | Iron: 1.9mg