Pre COVID I used to order lunch from FreshMenu, that was the first time I had this dish. The taste was amazing and it had good amount of protein through the paneer. The taste was amazing and it was perfect with the vegetable raita that came along with it. I’ve made this recipe a few times, minus the paneer. This is the perfect meal to carry to work, everything is in 1 bowl, no difficulty in carrying more boxes!
I like using Mother Dairy’s Malai Paneer, it cooks well without becoming chewy. Paneer at times tends to overcook when if it is cooked for longer durations. Interesting fact, though it is called Pudina Pulao, it has only 1 cup of fresh pudina or mint in it, the main ingredient really is the 2 cups of fresh coriander. The stalk or shoot always needs to be used in recipes. The taste is the best with the shoot.
I like preparing easy and quick recipes, this is one of them. I keep the mint, coriander, chilli and ginger paste in my fridge most of the time. I use the same combo for some dals as well.
This dish is best eaten with fresh Raita, did you know I have a shorts recipe for 4 of them? Take a look 👀
Pudina Paneer Pulao
Ingredients
- 1 measure Basmati Rice
- 1 cup fresh Pudina
- 2 cups fresh Coriander
- 2 green chillies
- 2 inch ginger
- 200 grams Mother Dairy's Malai Paneer
- 20 beans
- 2 carrots
- 1 tablespoon Oil to stir fry paneer
- 2 tablespoons Ghee
- 1 tablespoon Jeera or cumin
- 2 bay leaves
- 5 lavanga or cloves
- 1 star anise
- 6 green cardamom
- 1 inch 1 inch cinnamon
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon and cloves powder
- 1 teaspoon saunf or fennel
- 2 teaspoons Kasuri Methi
- Fresh Coriander and Pudina for Garnishing
Instructions
- Soak 1 measure of basmati rice for 30 minutes
- In a mixer jar add 1 cup of pudina or mint
- Add 2 green chillies
- Add 2 inch ginger
- Add a splash of water
- Transfer to a bowl
- Add ginger again
- Cut 2 cups fresh coriander
- Coriander shoot has the most taste!
- Blend in a mixer jar, add a little water
- Cut 20 haricot beans
- Cut 2 carrots
- I have used Mother Dairy Malai Paneer
- Cut the paneer into 2 halves
- Cut 1 half into cubes
- Crumble the other half of paneer
- Stir fry cut paneer in 1 tablespoon oil,
- Stir fry till golden brown, keep aside
- In a deep kadai or pot add 2 tablespoons ghee
- Add 1 tablespoon Jeera or cumin
- Add 2 bay leaves
- Add 5 lavanga or cloves
- Add 1 star anise
- Add 6 green cardamom
- Add 1 inch cinnamon
- Add cut beans and carrot, stir fry it
- Add 1 teaspoon sugar
- Add 1 teaspoon salt
- Add 1 teaspoon cinnamon and cloves powder, mix well
- Add 1 teaspoon saunf or fennel
- Add the pudina and coriander paste
- Put the lid and cook for 4 minutes to remove rawness
- Add the soaked drained rice
- Stir fry for 5 minutes
- Add the crumbled paneer, stir fry
- Add 2 measures water
- Add some more salt per taste
- Mix well
- Cover and cook stir occasionally
- After about 5 minutes, reduce the heat and let it cook
- Add 2 teaspoons Kasuri Methi
- Garnish with Fresh Coriander and Mint
- When it is about done add the fried paneer and mix
- Serve hot with Raita!
