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I hope you noticed the alliteration in the post title, the actual title for this post should have been Paneer-Pudina-Potato-Peas-Pulao. That seemed too long, so I took just the 2 main ingredients for the title.

I wanted to put my bounty of mint plant to a good use, so I used a lot of mint (as you can tell from the pictures), but the quantity can be easily reduced if you don’t like the pronounced mint flavor. For this dish I cooked the rice separately and added it to the mint masala mix (another alliteration). Other vegetables or beans like carrots, green beans, cauliflower or chickpeas etc. can also be added. 

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Paneer Pudina Pulao Yum
Paneer Pudina Pulao
Course main course
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • cups Rice water – rinsed and soaked in cold for 30 minutes
  • 1 Onion – large, thinly sliced
  • 2 Potatoes – medium, diced
  • 1 cup Peas – (fresh or frozen)
  • ½ of 14 oz Paneer . slab of (about 2 cups diced)
  • 3 cups Mint leaves
  • 3 chilies Green
  • 2 tsps Ginger garlic + paste
  • 1 tbsp masala Biryani (I use MTR biryani or just add some garam )
  • 1 tsp chili powder Red (or more to taste)
  • ½ tsp Turmeric
  • 2 tbsps Lemon juice
  • to taste Salt
Dry Spices:
  • 1 Bay leaves
  • 1 Cinnamon " - piece
  • 4 Cloves
  • 3 pods Cardamom
  • 1 tsp jeera Shah
Course main course
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • cups Rice water – rinsed and soaked in cold for 30 minutes
  • 1 Onion – large, thinly sliced
  • 2 Potatoes – medium, diced
  • 1 cup Peas – (fresh or frozen)
  • ½ of 14 oz Paneer . slab of (about 2 cups diced)
  • 3 cups Mint leaves
  • 3 chilies Green
  • 2 tsps Ginger garlic + paste
  • 1 tbsp masala Biryani (I use MTR biryani or just add some garam )
  • 1 tsp chili powder Red (or more to taste)
  • ½ tsp Turmeric
  • 2 tbsps Lemon juice
  • to taste Salt
Dry Spices:
  • 1 Bay leaves
  • 1 Cinnamon " - piece
  • 4 Cloves
  • 3 pods Cardamom
  • 1 tsp jeera Shah
Paneer Pudina Pulao
Instructions
  1. Cook rice making sure that the grains are separate. Set aside to cool; spreading on a wide plate definitely helps. I generally skip this step as I'm too lazy too wash another dish.
  2. Fry the paneer in 2tsp oil until golden brown on all sides (this step is optional, but gives paneer good flavor). Drain on paper towels and set aide.
  3. Heat 1tsp oil in a large saute pan, add the mint leaves and the green chilies and cook until wilted, about 3-5 minutes. When cool enough to handle, grind this into a smooth paste and set aside.
  4. Heat 2tbsp oil, add the dry spices and once they start smelling fragrant; add the onions and saute until lightly browned around the edges. Add the ginger +garlic paste and cook for about 1 minute.
  5. Next add the potatoes and cook covered until tender, about 6-8  minutes.
  6. Add the peas, mint paste, turmeric, biryani masala, garam masala and salt. Mix well and cook for 5 minutes.
  7. Add the (fried) paneer and cook for another 2 minutes.
  8. Finally add the cooked rice and mix well gently. Squeeze the lemon juice and mix to incorporate. Serve with raita and some crunchy chips on the side.
Recipe Notes

Lets check out what my fellow marathoners have cooked for BM# 18.

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16 thoughts on “Paneer Pudina Pulao (Paneer-Mint Pilaf)”

  1. Delicious and flavorful pulao.Divya’s Culinary JourneyShowcase- FUN IN THE SUNBake along challenge # 4 – Peanut Butter

  2. Love your presentation as well as the pulao. I love mint flavor especially in rice dishes and this one looks fab. Jayanthi(www.sizzlingveggies.com)

  3. I am lazy to wash an extra dish. I don’t spread the rice in a wide plate or bowl to cool the rice. Biryani looks very flavorful & delicious!

  4. Oh my the entire presentation looks so beautiful Pavani..and yes I won’t have minded reading that long winding title as well..would have sound good..:)..love your fresh mint leaves, as I have noticed we don’t get that variety of mint in india..so pretty it looks..

  5. Thank you Valli. I didn’t realize the mint that we get here is different from the one in India. mmmmmm interesting.

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