Fragrant Paneer Pulao In Creamy Coconut Methi Recipe

About this recipe

A fragrant, flavorful rice dish paired with creamy coconut curry, ideal for Jain dietary requirements and optimized for weight gain.

Ingredients

• 200 g Paneer
• 250 ml Coconut Milk
• 100G Cashews
• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• 1 kg Basmati Rice
• 500 g Methi
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 500 g Ghee
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100 g Black Pepper Powder
• 10G Salt
• 500 G Sugar

Instructions

1. Step 1: Heat 2 tablespoons of ghee in a deep pan. Add cumin seeds, cloves, cinnamon stick, and bay leaf. Sauté until aromatic.
2. Step 2: Add the slit green chilies and chopped methi leaves. Stir-fry for 2-3 minutes until the methi leaves wilt slightly.
3. Step 3: Add the soaked rice to the pan. Mix gently to coat the rice with the spices and methi.
4. Step 4: Pour in 300 ml of water, turmeric powder, coriander powder, black pepper powder, and salt. Cover and cook on low heat for 15-20 minutes until the rice is fluffy and cooked.
5. Step 5: While the rice cooks, prepare the coconut curry. Heat 1 tablespoon of ghee in another pan and add the cashew paste. Sauté for 2 minutes.
6. Step 6: Pour in the coconut milk and 100 ml of water. Add sugar, salt, and a pinch of black pepper powder. Simmer on low heat for 5-7 minutes until the curry thickens slightly.
7. Step 7: Lightly pan-fry the paneer cubes in a separate pan with 1 teaspoon of ghee until golden. Add them to the coconut curry and stir gently.
8. Step 8: Serve the fragrant paneer methi pulao alongside the creamy coconut curry. Garnish with fresh coriander leaves if desired.