Ingredients

• 200 g - paneer, cut into 1 cm cubes
• 2 cup - basmati rice
• 2 cups - water
• 1 cup - mint leaves, packed
• 1 cup - onion, thinly sliced
• 2 tsp - fennel seeds (saunf)
• 3 tbsp - ghee or oil
• 4 - cloves
• 2 to 3 pieces - cinnamon, 2 cm long
• 4 - cardamom
• salt to taste

How to Make Paneer Pudina Pulao

• Wash the rice, drain completely.
• Add 2 cups of water and leave aside to soak.
• Meanwhile take 2 cups of water, add mint leaves and fennel seeds.
• Heat until it boils.
• Lower the heat and simmer for 2-3 mins.
• Strain and measure the liquid.
• Add enough water if needed to make it 2 cups.
• Heat the ghee or oil in a thick pan, preferably non-stick.
• Add cloves, cinnamon and cardamom.
• Add onion and fry till golden brown.
• Add the rice with the soaking water.
• Add the mint liquid and salt.
• Add paneer.
• When the liquid begins to boil, cover the pan with a lid and lower the heat.
• Leave undisturbed till the liquid is evaporated and the rice is cooked (you will notice there is no more steam escaping from the lid).
• To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula.
• There should be no liquid at the bottom of the pan.
• Switch off the heat.
• After 10 minutes, gently stir the rice without breaking the grains and serve hot with a kurma/ curry/ and/or raitha.