Paneer Methi Pulao Recipe

About this recipe

A fragrant and nutritious Jain-friendly paneer pulao infused with fresh fenugreek leaves and mild Indian spices.

Ingredients

• 200 g Paneer
• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• 1 kg Basmati Rice
• - Fenugreek Leaves
• 200 g Green Peas
• 500 g Ghee
• 250g Green Chilli
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Heat ghee in a heavy-bottomed pot or pan over medium heat. Add cumin seeds, cloves, and bay leaf. Fry for 30 seconds until aromatic.
2. Step 2: Add chopped green chili and sauté for 1 minute.
3. Step 3: Add the chopped fenugreek leaves and cook for 2-3 minutes until wilted.
4. Step 4: Add the green peas and paneer cubes. Stir gently to avoid breaking the paneer.
5. Step 5: Add the soaked basmati rice, turmeric powder, and salt. Mix well.
6. Step 6: Add 400 ml of water and bring it to a boil.
7. Step 7: Reduce heat to low, cover with a lid, and cook for 15-20 minutes until the rice is fully cooked and water is absorbed.
8. Step 8: Turn off the heat and let the pulao rest for 5 minutes before serving.