Rice with Potatoes and Paneer

Aloo Paneer Pulao

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

With this protein-rich rice (thanks to the paneer, which also provides a meaty texture), I usually serve a vegetable curry, a yogurt-based raita like Sautéed Spinach and Yogurt, and some Flame-Toasted Lentil Wafers.


  • 1 cup Indian or Pakistani white basmati rice
  • 1 medium-size russet or Yukon Gold potato, peeled, cut


  1. Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively