Pudina Paneer Pulao(Mint and home made chenna Pulao)

sapna dhyani devrani
sapna dhyani devrani|
Last updated on Jan 18th
My husband and I are big-time rice eaters. So, Pulao is a favourite in my home. Whenever there is surplus milk in the house, I make paneer or chhena with it and use it in different dishes. Here, It transforms a simple pudina -rice dish into a delicious Pulao! There is plenty of pudina used as there was a lot of supply from my backyard. But for a milder flavour, you can reduce the quantity.
  • Prep Time5Minutes
  • Cooking Time25Minutes
  • Serves4people

Recipe Ingredients

  • 1 and 3/4 cups Basmati rice ( soaked in water for 30 minutes)
  • 1 cup pudina (mint) leaves- chopped finely
  • 1 cup chhena or paneer
  • 3/4 cup curd- whisked
  • 3 onions – sliced
  • 1 bay leaf, 3 green cardamoms, 3 cloves, 2 black cardamoms, 6 black peppercorns
  • 1 inch ginger piece ,3 garlic cloves and 1 green chilly – crushed
  • ghee or oil – 4 tbsp
  • Salt to taste
  • 1/4 tsp turmeric for colour ( optional )

Recipe Preparation

  1. Heat ghee in a thick bottomed pan. Add the bay leaf, cloves, green cardamoms, black cardamoms and peppercorns and let them crackle.
  2. Add the sliced onion and fry till golden brown. To this, add the crushed ginger, garlic and green chilly. Saute for 10-15 seconds.
  3. Add the paneer ( chhena ) and the curd. Cook for 2-3 minutes on a low flame.
  4. Add salt , 2 cups of water and bring to a boil. Tip in the drained rice and half of the chopped pudina.
  5. Cover and cook for 8-10 minutes or till the rice is done.
  6. Sprinkle the rest of the pudina over the pulao and serve hot.
My Tip: In place of the homemade paneer or Chhena, you can use store bought paneer and crumble it when using.