How to make Pudina Paneer Pulao Recipe - Basmati rice cooked with mint leaves and cottage cheese- simply delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice ( बासमती चावल ) , Fresh mint leaves ( ताज़े पुदीने के पत्ते )

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 Card

Pudina Paneer Pulao
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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Pudina Paneer Pulao

  • Basmati rice 1 3/4 cups

  • Fresh mint leaves chopped 1 bunch

  • Paneer (cottage cheese) 1 inch cubes 100 grams

  • Oil for frying

  • Ghee 3 tablespoons

  • Bay leaves 2

  • Green cardamoms 4-6

  • Cloves 4-6

  • Black cardamoms 2-3

  • Black peppercorns 8-10

  • Ginger ground 2 inch piece

  • Yogurt whisked 3/4 cup

  • Salt to taste

Method

Step 1

Soak basmati rice in three cups of water for half an hour. Heat sufficient oil in a kadai and deep-fry paneer to a golden colour. Drain onto an absorbent kitchen towel. Heat ghee in a thick-bottomed pan.

Step 2

Add bay leaves, green cardamoms, cloves, black cardamoms and peppercorns. When they begin to crackle, add ginger paste. Mix well and stir in yogurt and cook for two to three minutes. Add two and three fourth cups of water and bring to a boil. Add salt. Drain and add rice.

Step 3

Bring to a boil. Add half the chopped mint leaves and mix lightly. Cover pan and cook on low heat for about eight to ten minutes or till rice is completely cooked. Mix in fried paneer pieces and serve hot garnished with the remaining mint leaves.

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