Paneer Corn Chutney Pulao
by sbhatter05
23 Jul 2014
This recipe has been viewed 5246 times
Pulao with Indian colours i.e. orange white and green.
Paneer Corn Chutney Pulao recipe - How to make Paneer Corn Chutney Pulao
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
1/2 cup chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
3 green chillies
1 tbsp chopped ginger (adrak)
salt to taste
2 tsp lemon juice
1/2 cup basmati rice (chawal) , soaked
100 gms paneer (cottage cheese)
1/2 cup sweet corn kernels (makai ke dane)
1 tbsp oil
2 bay leaf
1 stick cinnamon (dalchini)
4 cloves (laung / lavang)
Method
- Method
- Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar.
- Add salt and lemon juice and grind to a fine chutney without adding any water. Keep aside.
- Heat oil in a deep non stick pan.
- Heat water in another non stick pan.
- Cut the paneer into small pieces.
- Add bay leaves, cinnamon and cloves to the oil in the pan and sauté.
- Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water.
- Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked.
- Serve hot.
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