Sanjeev Kapoor

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Pudina Paneer Pulao  Recipe

Basmati rice cooked with mint leaves and cottage cheese- simply delicious.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Pudina Paneer Pulao

Main Ingredients

Basmati rice, Fresh mint leaves





Level Of Cooking



  • 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
  • Green cardamoms
  • Cloves
  • Black cardamoms
  • Black peppercorns
  • Ginger ground
    2 inch piece
  • Yogurt whisked
    3/4 cup
  • Salt
    to taste


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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