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Paneer Butter Pulao | Paneer Pulao Recipe

Butter Paneer Pulao

  • Author: Shradha Rawat
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2.5 cups 1x
  • Category: Main Coarse
  • Method: Stovetop
  • Cuisine: Indian


This butter paneer pulao is rich, indulgent, so delicious and pretty to look at. What more can one ask? 🙂



  • 3 tbsp butter
  • 200 gm paneer, cut into cubes
  • 1 large red onion, sliced lengthwise
  • 1 large tomato, diced
  • ¼ cup of diced capsicum, green and yellow
  • ½ cup of white rice which yields 2 cups of cooked rice
  • Salt to taste
  • ½ tsp red chilli powder
  • ½ tsp coriander (dhaniya) powder
  • ¼ tsp dry mango (amchur) powder
  • 1 tsp jaggery
  • Fresh coriander leaves for garnishing


  1. In a pan add 1½ tbsp butter on low heat. Add cubed paneer, diced capsicum, sauté and flip until the paneer is golden brown on both sides and the capsicum is soft.
  2. Once it’s done, add more butter (about 1½ tbsp butter) and sauté onions. Keep some of the onion aside to be used later in the recipe.
  3. Add tomatoes and sauté until mushy.
  4. Add red chilli powder, coriander (dhaniya) powder, dry mango (amchur) powder, salt, jaggery and mix well.
  5. Add cooked rice, sauteed paneer, capsicum, rest of the onion slices, mix well and cook for around 5 min. Garnish with fresh coriander leaves and serve hot.


Vegan alternatives

  1. Butter – Coconut or Olive oil
  2. Paneer – Tofu