Pudina Paneer Pulao Basmati rice cooked with mint leaves and cottage cheese- simply delicious. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Dec 2015 in Recipes Course New Update Main Ingredients Rice, Mint Leaves Cuisine Indian Course Rice Prep Time 31-40 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Pudina Paneer Pulao 1 3/4 cups Rice 1 bunch Mint Leaves chopped 100 grams Paneer (cottage cheese) 1 inch cubes for frying Oil 3 tablespoons Ghee 2 Bay leaves 4-6 Green cardamoms 4-6 Cloves 2-3 Black cardamoms 8-10 Black peppercorns 2 inch piece Ginger ground 3/4 cup Yogurt whisked to taste Salt Method 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. 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. 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. Nutrition Info Calories 2223 Carbohydrates 282.8 Protein 56.4 Fat 96.2 #Rice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article