How to make Pudina Paneer Pulao - Basmati rice cooked with mint leaves and cottage cheese- simply delicious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Mint Leaves (पुदीने के पत्ते )
Cuisine : Indian
Course : Rice
Pudina Paneer Pulao Recipe Card
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.
For more recipes related to Pudina Paneer Pulao checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Clay Pot Rice, Chholay Biryani, Herbed Spring Onion Rice, Crab Rice.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pudina Paneer Pulao Recipe
Rice 1 3/4 cups
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.
