Mint paneer rice



  • 2 cups Mint Leaves
  • Paneer cubed - 1 cup
  • 2 tablespoon Whole Urad Dal
  • 1 Green Chili
  • ¼ tsp Tamarind Paste
  • 1 tablespoon Cooking Oil

  • 1 tsp Cooking Oil

  • Onion - 1 chopped

    Tomato - 1 chopped

    Bay leaf - 1

    Cinnamon stick - 2 

    Cardamom - 2

    Cloves - 2

    Garlic - 5

    Ginger - 2 inch

    Star anise - 1

    Ghee 


  • Soak 1 cup raw rice in 1 cup of water for 30 minutes. Drain the water and keep it aside. Rinse the Pudhina leaves(Mint Leaves) and coriander leaves well in water and drain the water and keep the leaves aside. Heat oil in a pan. 
  • To that add the rinsed Pudhina(Mint Leaves) leaves and coriander leaves and fry for sometime till its raw smell goes off
  • Grind these in a mixer along with salt, tamarind paste and grind it without adding water. Grind ginger (2 inch) garlic(5)  paste. Cut onion tomato in to cubes and slit green chillies(2).
  • In a pressure cooker, add 1 tbsp oil or ghee. Add bay leaves(1), cinnamon sticks(1), star anise(1), cardamom(2), clove (1). Then add the onions. Once it is transparent, add tomatoes. Add 1 tsp salt, turmeric and 1 tbsp chillie powder. Add ginger garlic paste. Mix well. 

  • Add soaked raw rice. Add 2 cups of water and add the grinded pudhina mixture. Add 1 tsp salt and 1 tbsp ghee. Close the lid and pressure cook for 2 whistles. Heat a pain. Add 1 tsp Ghee. Fry the cashew nuts. Add the cashew nuts to the rice. Add the paneer cubes. Mix without mashing the paneer and rice. Hot aromatic mint paneer rice is ready to serve. 



 

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