Methi Paneer Pulao is a perfectly balanced full meal for any time of the day. Pair it with a raita for a gastronomic indulgence. Here is how to make it.
Pulao is a seasoned dish cooked in a form of a broth. As Pulao is made using rice which is cooked along with veggies and spices, it gets fresh, slightly brownish colour that is worth relishing till the last morsel.
Now, I totally understand why Pulao is considered to be the national dish of Afghani, Bangladeshi cuisine. In order to bring more innovation to the table, I use different ingredients to make a variation of Pilaf every now and then.
Paneer Methi Pilaf is one of those recipes that I keep visiting and crafting often! Be it because of my love for paneer or methi, but Methi Paneer Pulao never disappoints me, instead I feel nourished and rejoiced after relishing this yummy dish.
It is a one pot meal which is perfectly balanced in terms of both nutrients and flavours. It is a delicious way to sneak in some greens into your children’s tummy without them complaining. The recipe is fairly easy to make and can be churned up in less than an hour.
Serve Methi Paneer Pulao with creamy Boondi Ka Raita and have an awesome family time with all your loved ones. Here’s my pretty simple recipe for preparing it, do note it down and share it with your friends as well:
Methi Paneer Pulao
Methi Paneer Pilaf
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Bay leaf - 2
- Cloves - 3-4
- Cinnamon - 1 inch piece
- Garlic - 2 tsp Chopped
- Green Chili - 2 slit into halves
- Tomato puree - 3 tbsp
- Curd - 4 tbsp
- Golden fried onions - 1/2 cup Crushed Recipe Here
- Salt to taste
- Garam masala powder - 1/2 tsp
- Black pepper powder - 1/4 tsp
- Lemon juice - 2 tsp + 1 tsp
- Methi / Fenuugreek Leaves - 2 cups Chopped
- Paneer - 200 g cut into cubes
- Rice - 2 cups
- Wash the rice and soak for 20 minutes.
- Heat 7-8 cups of water in a pan and let it come to a boil.
- Add rice, 1 tsp lemon juice and 2 tsp salt in the water and cook the rice till 90% done.
- Drain the rice and keep aside.
- Cut paneer into cubes and shallow fry them in a pan till slightly browned.
- Keep aside.
- Heat oil and ghee in a pan.
- Once it is hot, add bay leaves, cloves and cinnamon and fry for a few seconds.
- Add garlic and green chilies and fry till garlic is slightly browned.
- Add tomato puree and curd and fry for a minute.
- Add crushed onions and fry for a minute.
- Add salt, garam masala powder, black pepper powder and lemon juice and mix well.
- Add methi and paneer pieces and cook for 2-3 minutes.
- In a heavy bottom pan, layer half of the rice.
- Top it with the methi and paneer masala and finally cover with the remaining rice.
- Cover the pan and cook on very low heat for 10-15 minutes.
- Gently mix with a fork.
- Garnish with fresh coriander and golden fried onions.
- Serve hot with raita.