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Methi-Paneer Pulao

Author: Pavani
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: north indian
Servings: 23 serving

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

Instructions

  • Soak basmati rice in cold water for at least 15 minutes.
  • Heat 2tbsp oil in a pressure cooker. Add onions and sauté until golden brown, about 6-8 minutes.
  • Add ginger + garlic paste and cook for another minute.
  • Next add carrots, chopped methi & cilantro. Cook until the greens are slightly wilted.
  • 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.
  • 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.
  • Let the pressure come down and then serve with potato chips and yogurt or raita.
  • ** 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.

Notes

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