Cook's Hideout: Paneer Pudina Pulao (Paneer-Mint Pilaf)

July 11, 2012

Paneer Pudina Pulao (Paneer-Mint Pilaf)

I hope you noticed the alliteration in the post title, the actual title for this post should have been Paneer-Pudina-Potato-Peas-Pulao. That seemed too long, so I took just the 2 main ingredients for the title.

I wanted to put my bounty of mint plant to a good use, so I used a lot of mint (as you can tell from the pictures), but the quantity can be easily reduced if you don’t like the pronounced mint flavor. For this dish I cooked the rice separately and added it to the mint masala mix (another alliteration). Other vegetables or beans like carrots, green beans, cauliflower or chickpeas etc. can also be added. 

Rice – 1½ cups, rinsed and soaked in cold water for 30 minutes 
Onion – 1 large, thinly sliced 
Potatoes – 2 medium, diced 
Peas – 1 cup (fresh or frozen) 
Paneer – ½ of 14oz. slab (about 2 cups diced) 
Mint leaves – 3 cups 
Green chilies – 3 
Ginger + garlic paste – 2tsp 
Biryani masala – 1tbsp (I use MTR biryani masala or just add some garam masala) 
Red chili powder – 1tsp (or more to taste) 
Turmeric – ½tsp
Lemon juice – 2tbsp 
Salt – to taste 

Dry Spices:
Bay leaves - 1
Cinnamon - 1" piece
Cloves - 4
Cardamom - 3 pods
Shah jeera - 1tsp

  • Cook rice making sure that the grains are separate. Set aside to cool; spreading on a wide plate definitely helps. I generally skip this step as I'm too lazy too wash another dish. 
  • Fry the paneer in 2tsp oil until golden brown on all sides (this step is optional, but gives paneer good flavor). Drain on paper towels and set aide.
  • Heat 1tsp oil in a large saute pan, add the mint leaves and the green chilies and cook until wilted, about 3-5 minutes. When cool enough to handle, grind this into a smooth paste and set aside.
  • Heat 2tbsp oil, add the dry spices and once they start smelling fragrant; add the onions and saute until lightly browned around the edges. Add the ginger +garlic paste and cook for about 1 minute.
  • Next add the potatoes and cook covered until tender, about 6-8  minutes. 
  • Add the peas, mint paste, turmeric, biryani masala, garam masala and salt. Mix well and cook for 5 minutes.
  • Add the (fried) paneer and cook for another 2 minutes.
  • Finally add the cooked rice and mix well gently. Squeeze the lemon juice and mix to incorporate. Serve with raita and some crunchy chips on the side.
Lets check out what my fellow marathoners have cooked for BM# 18.



  1. Pulao looks damn delicious :) Drooling.

    I just posted a different version of it yesterday :)

  2. nice and colorful...looks so good

  3. Love your presentation as well as the pulao. I love mint flavor especially in rice dishes and this one looks fab. Jayanthi(

  4. Wish to have this super flavourful pulao for my lunch rite now. Full of flavours.

  5. I am lazy to wash an extra dish. I don't spread the rice in a wide plate or bowl to cool the rice. Biryani looks very flavorful & delicious!

  6. Awesome....i can feel aroma of spices and mint

  7. flavorful pulao! love fresh mint in all the pulaos!

  8. Nice flavor full pulao pavani looks so inviting..

  9. Oh my the entire presentation looks so beautiful Pavani..and yes I won't have minded reading that long winding title as well..would have sound good..:) your fresh mint leaves, as I have noticed we don't get that variety of mint in pretty it looks..

    1. Thank you Valli. I didn't realize the mint that we get here is different from the one in India. mmmmmm interesting.


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips