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 |
Advertisment
