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Chutney Pulao With Paneer And Corn

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Rice cooked with green chutney, cottage cheese and corn.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Chutney Pulao With Paneer And Corn

Main Ingredients

Fresh mint leaves, Fresh coriander leaves

Cuisine

Fusion

Course

Rice

Level Of Cooking

Easy

Calories

366

Carbohydrates

63.28

Protein

10.75

Fat

9.33

Fibers

0.83

Ingredients

  • Fresh mint leaves
    1/2 cup
  • Fresh coriander leaves
    1 cup
  • Green chillies
    3
  • Ginger
    1/2 inch piece
  • Salt
    to taste
  • Lemon juice
    2 teaspoons
  • Basmati rice, soaked
    1 1/2 cup
  • Paneer (cottage cheese)
    100 grams
  • American corn kernels
    1/2 cup
  • Oil
    1 tablespoon
  • Bay leaves
    1-2
  • Cinnamon
    1 inch stick
  • Cloves
    4

Method

Step 1


Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar.

Step 2


Add salt and lemon juice and grind to a fine chutney without adding any water.

Step 3


Heat oil in a deep non stick pan. Heat water in another non stick pan.

Step 4


Cut the paneer into small pieces. Add bay leaves, cinnamon and cloves to the oil in the pan and sauté.

Step 5


Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water.

Step 6


Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked.

Step 7


Serve hot.

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