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.
- 1½ 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
- 1 Bay leaves
- 1 Cinnamon " - piece
- 4 Cloves
- 3 pods Cardamom
- 1 tsp jeera Shah
- 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.
- 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.
- 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.
- 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.
- Next add the potatoes and cook covered until tender, about 6-8 minutes.
- Add the peas, mint paste, turmeric, biryani masala, garam masala and salt. Mix well and cook for 5 minutes.
- Add the (fried) paneer and cook for another 2 minutes.
- 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.