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.

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
Methi-Paneer Pulao
Yum
Print Recipe
Servings Prep Time
23 serving 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
23 serving 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Methi-Paneer Pulao
Methi-Paneer Pulao
Yum
Print Recipe
Servings Prep Time
23 serving 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
23 serving 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
  • 1 cup basmati rice
  • 1 cup methi leaves - washed, drained and finely chopped
  • 1 cup paneer pieces - **
  • 1 Onions - large, thinly sliced
  • ½ cup cilantro - finely chopped
  • ½ cup tomato Crushed
  • 1 carrot - small, diced (my addition)
  • ½ tsp ginger garlic + paste - (my addition)
  • 1 tsp masala Biryani - (I use Priya brand) (my addition)
  • 1 tsp chili powder Red - (my addition)
  • to taste salt
Servings: serving
Instructions
  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.
Recipe Notes

 


 

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

 

 

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0 thoughts on “Methi-Paneer Pulao (Fenugreek Leaves & Cottage Cheese Pilaf)”

  1. lvoe methi anytime Pavani 🙂 and with Paneer combo, its sublime !Kalyani Indian Mithai Mela ending 8th Aug Dish it out- Mushroom and Onions – ending 31st July

  2. Pavani,Lovely recipe and clicks..Since I am big fan of Paneer, this dish will def be tried out soon.. bookmarked :)Happy BloggingRujutahttp://theworldaccordingtorujuta.blogspot.com/

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