Chutney Pulao With Paneer And Corn

Rice cooked with green chutney, cottage cheese and corn is one of the easiest recipes that you can make on a weeknight for dinner. Ready in about 30 minutes from scratch. A complete meal when served with raita. This recipe is from FoodFood TV channel

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Chutney Pulao With Paneer And Corn
Main Ingredients Basmati Rice, Cottage Cheese
Cuisine Indian
Course Rice
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Chutney Pulao With Paneer And Corn

  • 1 1/2 cups Basmati Rice washed and soaked
  • 100 grams Cottage Cheese
  • 3 Green chillies
  • 1/2 inch piece Ginger
  • to taste Salt
  • 2 teaspoons Lemon juice
  • 1/2 cup Fresh mint leaves
  • 1 cup Fresh coriander leaves
  • 1/2 cup American corn kernels
  • 1 tablespoon Oil
  • 1-2 Bay leaves
  • 1 inch stick Cinnamon
  • 4 Cloves


  1. Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar.
  2. Add salt and lemon juice and grind to a fine chutney without adding any water.
  3. Heat oil in a deep non stick pan. Heat water in another non stick pan.
  4. Cut the paneer into small pieces. Add bay leaves, cinnamon and cloves to the oil in the pan and sauté.
  5. Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water.
  6. Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked.
  7. Serve hot.

Nutrition Info

Calories 366
Carbohydrates 63.28
Protein 10.75
Fat 9.33
Other Fiber 0.83