Pudina Paneer Pulao Recipe - Chenna and pudina make this pulao extremely delicious.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Basmati rice, Grated chenna

Cuisine : Fusion

Course : Rice

Pudina Paneer Pulao

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Pudina Paneer Pulao Recipe - How to make Pudina Paneer Pulao


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Basmati rice soaked in water for 15 minutes.1 1/2 cups

  • Grated chenna 1 cup

  • Fresh mint leaves 15-20

  • Oil 2 tablespoons

  • Ghee 1 tablespoon

  • Black cardamoms 2-3

  • Green cardamoms 4

  • Cloves 2-3

  • Black peppercorns 1 teaspoon

  • Bay leaves 2-3

  • Green chillies slit2

  • Ginger finely chopped1 teaspoon

  • Yogurt 1 cup

  • Salt to taste


Step 1

Heat oil in a non-stick pan. Add ghee, black cardamoms, green cardamoms, cloves, black peppercorns, bay leaves, green chillies, ginger and sauté for 1-2 minutes.

Step 2

Add basmati rice and sauté for half a minute. Add chenna, yogurt and salt and mix well.

Step 3

Add 2 cups water, mint leaves and mix. Cook on high heat, stirring continuously. When the water evaporates, lower the heat, cover and cook till the rice is completely cooked.

Step 4

Transfer into a serving plate and serve hot.

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