Fresh mint leaves
Fresh coriander leaves
1/2 inch piece
Basmati rice, soaked
1 1/2 cup
Paneer (cottage cheese)
American corn kernels
1 inch stick
Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar.
Add salt and lemon juice and grind to a fine chutney without adding any water.
Heat oil in a deep non stick pan. Heat water in another non stick pan.
Cut the paneer into small pieces. Add bay leaves, cinnamon and cloves to the oil in the pan and sauté.
Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water.
Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked.