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Veg White Pulao, step by step on video
See how the whole spices, cashews and paneer are roasted before the rice cooks in its own steam.
9:40 · Recipe video · Cooking with Siddhi
This white matar paneer pulao makes a danedar, flavourful pulao, with every grain separate. It is also a good lunch box recipe.
Whole spices and cashews are roasted in oil, then paneer cubes are cooked in butter until light golden. Peas, carrot and green chillies go in with raisins and the rice, then it cooks with lemon juice and rests in its own steam.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this veg white pulao
- Danedar: butter is the secret to separate grains.
- Paneer and cashews: roasted golden and folded back in.
- Whole spices: bay leaf, cinnamon, cloves, cardamom and pepper.
- Your veggies: add vegetables of your choice.
Ingredient notes
- Butter: 2 tbsp, the secret ingredient to make danedar pulao.
- Paneer: 200 g cubes, flipped continuously until light golden.
- Water: a little less than 2 cups.
- Ginger and garlic: optional. Add ginger garlic paste or chopped ginger and garlic with the vegetables.
Veg White Pulao Recipe
Danedar veg white pulao: rice cooked with whole spices, butter-roasted paneer, peas, carrot, cashews and raisins, then rested in its own steam.
Ingredients
- 1 cup rice
- 1/2 cup fresh peas
- 1 medium carrot, finely chopped
- 200 g paneer (cottage cheese), cubed
- 1 bay leaf
- 1 cinnamon stick
- 6–7 cloves
- 2 green cardamoms
- 7–8 black peppercorns
- 2 tbsp cooking oil
- 2 tbsp butter
- 10–12 cashews
- 1/2 tbsp lemon juice
- 1/4 tsp asafoetida
- 2–3 green chillies, sliced
- 1 tbsp coriander, finely chopped
- 10–15 raisins
- Salt to taste
Instructions
- Roast the whole spices. Heat a pan and add the oil. Once the oil is hot, add the bay leaf, cinnamon stick, cloves, green cardamoms and black pepper and roast for half a minute.
- Roast the cashews. Add the cashews and roast until they are crispy with a golden hue, then take them out.
- Cook the paneer. Add the butter, the secret ingredient for danedar pulao. Once it melts, add the paneer cubes and cook, flipping them continuously, until they turn a beautiful light golden colour. Take them out.
- Add the vegetables. Add the asafoetida, green chillies, carrots and peas and mix everything together. At this stage you can also add ginger garlic paste or chopped ginger and garlic, and vegetables of your choice. Roast for one and a half minutes.
- Add the rice. Add the raisins and the strained rice. Mix the rice with all the ingredients and cook for 3 to 4 minutes.
- Add paneer and cashews. Sprinkle in salt to taste and add the roasted cashews and paneer cubes. Mix again.
- Add the water. Add a little less than 2 cups of water and stir. Once the water starts to boil, pour in the lemon juice. Cook for a few seconds, then cover with a lid.
- Cook. Cook on a low-medium flame for 10 minutes.
- Rest in steam. Turn off the flame but do not remove the lid yet. Keep the lid on for at least 15 minutes so the rice cooks in its own steam.
- Fluff and serve. After 15 minutes, remove the lid and prick the rice with a fork. Before serving, add the chopped coriander leaves and mix well.
Nutrition Facts
Nutrition for the whole recipe
Serving sizeWhole recipe
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 68 g | 87% |
| Saturated Fat 22 g | 110% |
| Cholesterol 94 mg | 31% |
| Sodium 1296 mg | 56% |
| Total Carbohydrate 198 g | 72% |
| Dietary Fibre 17 g | 61% |
| Total Sugars 17 g | |
| Protein 45 g | |
| Vitamin A 11842 IU | |
| Vitamin C 58 mg | 64% |
| Calcium 362 mg | 28% |
| Iron 6 mg | 33% |
| Potassium 1160 mg | 25% |
* The % Daily Value tells you how much a nutrient contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for danedar white pulao
- Butter is the secret ingredient for danedar pulao.
- Flip the paneer continuously until it is light golden.
- Use a little less than 2 cups of water for 1 cup of rice.
- Keep the lid on for at least 15 minutes after turning off the flame.
What to serve with Veg White Pulao
Add the chopped coriander, mix it through the pulao and serve. For more rice recipes, try my Coriander Rice, Palak Khichdi and Sweet Corn Fried Rice.
Veg White Pulao FAQs
What makes this pulao danedar?
Butter is the secret ingredient for danedar pulao, with separate grains.
How much water do I add?
A little less than 2 cups of water for 1 cup of rice.
Why keep the lid on after turning off the flame?
Keeping it on for at least 15 minutes lets the rice cook in its own steam.
Can I add ginger and garlic?
Yes. Add ginger garlic paste or chopped ginger and garlic along with the vegetables.
When do the paneer and cashews go back in?
After the rice has cooked for 3 to 4 minutes, along with the salt.
More recipes
Find more rice recipes in our Rice collection, or browse every recipe.