Paneer Pudina Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.