Looking for an easy pulao recipe? Then try this spicy one-pot Paneer pudina pulao. Fresh mint, cilantro and whole spices add tons of flavor to every bite of the pulao.
Instant pot or pressure cooker makes it a perfect weeknight dish. I have also included stove top instructions. Serve as is or with raita for a delicious meal.
About the Recipe
Paneer is a protein-rich ingredient that I try to incorporate into my family's diet at least once a week. I use it to make paneer lasagna or as a filling for dosa and even make paneer fried rice.
This paneer pulao with pudina is one of my favorite quick and easy meals. Idea for this mint rice recipe came when I had a ton of mint leaves to use up. It has become a family favorite ever since.
Th best part of this pulao recipe is how easy it is to make. All of the whole spices and herbs are ground together to make a spice paste. Rice is then cooked in this spicy broth. This adds a ton of flavor to every bite of the pulao.
I add fresh cilantro leaves along with pudina to make this mint coriander rice. But you can adjust the amount of either herbs to suit your taste preferences.
Also feel free to add chopped vegetables to this pudina rice recipe to make this a complete meal. Serve with raita and tomato pickle for a delicious meal.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this pudina paneer pulao recipe:
- Paneer - either store bought or homemade.
- Rice - I recommend using basmati rice for its aroma and texture. But feel free to use any medium or long grain rice you have on hand.
- Herbs - Fresh mint and cilantro/ coriander leaves
- Whole spices - cumin seeds, cardamom, cloves, cinnamon stick
- Garam masala
- Green chilies, ginger, garlic and onions
- Lime/ lemon juice
In addition, feel free to add chopped vegetables like potato, carrot, green beans, green peas etc.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make this delicious Instant Pot pulao recipe with mint and paneer:
Combine rice and water in a bowl. Soak for at least 20 minutes.
In a blender or food processor, combine ginger, garlic, green chilies, cumin seeds, cardamom pods, cloves, cinnamon stick and herbs. Blend to a coarse paste consistency. Add just enough water, if needed, for the blades to move. Set aside.
Select 'Sauté' and when the pot is hot, melt the ghee/ unsalted butter/ oil. Add onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 2~3 minutes or until it smells aromatic.
Add the turmeric, garam masala, salt, lemon juice, paneer and soaked rice along with the soaking water. Stir to combine. Make sure to scrape the bottom of the pot to loosen any browned stuck bits.
Place the lid on, lock it, and close the steam valve. Turn off Sauté mode and select 'Manual/ High-Pressure' and set the timer for 5 minutes.
When the timer sounds, natural release the steam for 10 minutes, quick release the remainder. Open the pressure cooker and gently fluff the rice. Serve hot.
Expert Tips
- I recommend using basmati rice to make this pulao. But you can also make it with other medium or long grain rice. Just make sure to adjust the water in the recipe accordingly.
- If you are not a big fan of mint, then add more cilantro or completely omit mint.
- To make this a more wholesome dish, add 2 cups of chopped vegetables along with paneer. Potato, carrot, green beans, green peas etc. are all amazing in this pulao.
- To make this vegan pulao, you can substitute paneer with tofu and sub oil for ghee.
- Substitute paneer with cooked beans like chickpeas or black-eyed peas for another delicious twist to this mint pulao recipe.
- If making the recipe on the stove top, resist the urge to open the lid to peek in while the rice is cooking.
You might also like
Here are a few more paneer recipes that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Instant Pot Paneer Pulao
Ingredients
- 1½ cups Basmati Rice, rinsed and drained
- 1¾ cups Water (use 2 cups of water if cooking on stove top)
- 1" Ginger piece, coarsely chopped
- 3 Garlic cloves
- 3~4 Green chilies, adjust as per your taste preference
- 1 teaspoon Cumin seeds
- 3 Cardamom pods
- 1" Cinnamon stick
- 4 Whole Cloves
- 2 cups Fresh Mint leaves, packed
- ½ cup Fresh Cilantro, packed
- 3 tablespoons Ghee or Unsalted butter or Canola Oil
- 1 Medium Onion, thinly sliced
- ½ teaspoon Turmeric
- 2 teaspoons Garam masala or Pulao/ Biryani masala
- To taste Salt
- 2 tablespoons Lime/ Lemon juice
- 2 cups Cubed Paneer
Instructions
- Combine rice and water in a bowl. Soak for at least 20 minutes.
- In a blender or food processor, combine ginger, garlic, green chilies, cumin seeds, cardamom pods, cloves, cinnamon stick and herbs. Blend to a coarse paste consistency. Add just enough water, if needed, for the blades to move. Set aside.
Instant Pot Method:
- Select 'Sauté' and when the pot is hot, melt the ghee/ unsalted butter/ oil. Add onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 2~3 minutes or until it smells aromatic. Add the turmeric, garam masala, salt, lemon juice, paneer and soaked rice along with the soaking water. Stir to combine. Make sure to scrape the bottom of the pot to loosen any browned stuck bits.
- Place the lid on, lock it, and close the steam valve. Turn off Sauté mode and select 'Manual/ High-Pressure' and set the timer for 5 minutes.
- When the timer sounds, natural release the steam for 10 minutes, quick release the remainder. Open the pressure cooker and gently fluff the rice. Serve hot.
Stove-top Method:
- Heat a medium size pan on medium heat. Melt ghee/ unsalted butter/ oil. Add onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 2~3 minutes or until it smells aromatic. Add the turmeric, garam masala, salt, lemon juice, paneer and soaked rice along with the soaking water. Stir to combine.
- Bring the mixture to a boil on medium-high heat. Then lower the heat to medium-low, cover the pan and cook till all of the water is evaporated. This takes about 12~15 minutes.*
- Leave it covered for 5~10 minutes. Then gently fluff the rice. Serve hot.
Video
Notes
- I recommend using basmati rice to make this pulao. But you can also make it with other medium or long grain rice. Just make sure to adjust the water in the recipe accordingly.
- If you are not a big fan of mint, then add more cilantro or completely omit mint.
- To make this a more wholesome dish, add 2 cups of chopped vegetables along with paneer. Potato, carrot, green beans, green peas etc. are all amazing in this pulao.
- To make this vegan pulao, you can substitute paneer with tofu and sub oil for ghee.
- Substitute paneer with cooked beans like chickpeas or black-eyed peas for another delicious twist.
- If making the recipe on the stove top, resist the urge to open the lid to peek in while the rice is cooking.
Seema Sriram
This is a delightful recipe to trim up my mint patch that is overgrown. With the paneer in it, my kids will love it.