Paneer Methi Pulao ~ Basmati Rice scented with Spices, Fenugreek Leaves and Paneer
By: Manju
Published: Monday, September 15, 2014 - 12:30am

Ingredients




Basmati rice - 1 cup
Water - 2 cups
Canola oil - 1 tbsp.
Spice Mix - 1 green cardamom pod, 2 cloves, 1/2 inch piece cinnamon, 1 bay leaf - crushed roughly
Red Onion - 1/2 , sliced into thin strips
Ginger Garlic paste - 1/2 tsp
Paneer, cut into 1/2 inch cubes - 1 cup
Turmeric powder - 1/2 tsp
Thai Green Chilli, slit lengthwise - 1, optional
Salt - to taste
Dried Methi leaves (Kasuri methi) - 2 tbsp. (soaked in water for 10 mins and drained)

Preparation

1 Wash the rice well in water, drain and keep aside. 2 Heat the oil in a heavy bottomed pan. On medium heat, add the spice mix and roast them till fragrant. 3 Add the onion and ginger garlic paste and sauté till onions are translucent. 4 Throw in the turmeric powder and green chilli (optional) and mix well. 5 Add paneer, salt and methi leaves and mix again. 6 Add the rice and water and cook with the pot open till bubbles form on top of the rice. Switch off heat and keep the pot covered for another 10-15 mins or so. 7 Do not mix the rice as it will break and become mushy. 8 Fluff the rice lightly with a fork and check for doneness. 9 Serve with any favorite raita and Indian pickle