Methi-Paneer Pulao (Fenugreek Leaves & Cottage Cheese Pilaf)

For Day 5 of our blogging marathon I made this quick and easy one pot rice dish. Recipe is adapted from Vidhu Mittal's Pure & Simple: Homemade Indian Vegetarian Cuisine cookbook. I had borrowed this book from the library and I was really impressed with the way the recipes were laid out and the mouthwatering pictures. I had to return the book, but I jotted down the recipes that I really wanted to try and this Methi & Paneer Pulao is one of them.

Methi-Paneer Pulao (Fenugreek Leaves & Cottage Cheese Pilaf)

Original recipe was made in a pan, but I used my pressure cooker to make it quicker. I added some carrots for added nutrition and some biryani masala for some spice. 

Methi-Paneer Pulao (Fenugreek Leaves & Cottage Cheese Pilaf)
For Day 5 of our blogging marathon I made this quick and easy one pot rice dish. Recipe is adapted from Vidhu Mittal's Pure & Simple: Homemade Indian Vegetarian Cuisine cookbook. I had borrowed this book from the library and I was really impressed with the way the recipes were laid out and the mouth...

Methi-Paneer Pulao

Summary

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  • Coursemain course
  • Cuisinenorth indian
  • Yield2~3 serving s 2~3 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time15 minutesPT0H15M
  • Total Time45 minutesPT0H45M
  • Passive Time30 minutes

Ingredients

Basmati rice
1 cup
Methi leaves - washed, drained and finely chopped
1 cup
Paneer pieces - **
1 cup
Onions - large, thinly sliced
1
Cilantro - finely chopped
½ cup
Crushed Tomato
½ cup
Carrot - small, diced (my addition)
1
Ginger + garlic paste - (my addition)
½ tsp
Biryani masala - (I use Priya brand) (my addition)
1 tsp
Red chili powder - (my addition)
1 tsp
Salt
to taste

Steps

  1. Soak basmati rice in cold water for at least 15 minutes.
  2. Heat 2tbsp oil in a pressure cooker. Add onions and sauté until golden brown, about 6-8 minutes.
  3. Add ginger + garlic paste and cook for another minute.
  4. Next add carrots, chopped methi & cilantro. Cook until the greens are slightly wilted.
  5. Add crushed tomato, biryani masala and chili powder. Cover and cook without the whistle for 3-4 minutes or until the mixture is simmering and tomatoes don't smell raw anymore.
  6. Add the rice and 1½ cups of water, season with salt and finally add the paneer pieces. Gently mix everything; lock the lid and cook for 1 whistle on medium-high flame.
  7. Let the pressure come down and then serve with potato chips and yogurt or raita.
  8. ** If you don't prefer pressure cooked paneer then sauté them in some ghee or oil and mix in to the rice after everything is cooked.
Methi-Paneer Pulao (Fenugreek Leaves & Cottage Cheese Pilaf)

Let's check out what my fellow marathoners have been cooking up for Day 5 of our BM# 7.

Methi-Paneer Pulao (Fenugreek Leaves & Cottage Cheese Pilaf)
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