How to make 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.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Basmati Rice (बासमती चावल), Cottage Cheese

Cuisine : Indian

Course : Rice

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For more recipes related to Chutney Pulao With Paneer And Corn checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like Mixed Vegetable Khichdi Pulihara (Tamarind Rice) Varai Ki Khichdi Spinach Soy Milk Pulao

Chutney Pulao With Paneer And Corn

Chutney Pulao With Paneer And Corn Recipe Card

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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.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chutney Pulao With Paneer And Corn Recipe

  • Basmati Rice washed and soaked 1 1/2 cups

  • Cottage Cheese 100 grams

  • Green chillies 3

  • Ginger 1/2 inch piece

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Fresh mint leaves 1/2 cup

  • Fresh coriander leaves 1 cup

  • American corn kernels 1/2 cup

  • Oil 1 tablespoon

  • Bay leaves 1-2

  • Cinnamon 1 inch stick

  • Cloves 4

Method

Step 1

Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar.

Step 2

Add salt and lemon juice and grind to a fine chutney without adding any water.

Step 3

Heat oil in a deep non stick pan. Heat water in another non stick pan.

Step 4

Cut the paneer into small pieces. Add bay leaves, cinnamon and cloves to the oil in the pan and sauté.

Step 5

Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water.

Step 6

Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.