Methi Paneer Pulao Recipe

Posted on May 10th, 2012 by
Methi Paneer Pulao Recipe
Serves 3 people
25 minutes

Methi paneer pulao is versatile flavorsome rice preparation with appealing looks. Basmati rice cooked with chopped fenugreek leaves, paneer and whole indian spices is simply irresistible! Methi paneer pulao is a nice variation to pulao recipe. Enjoy with any Indian curry, raita or yougrt.


  1. Wash and soak rice for 15 minutes, drain water and keep aside.
  2. Heat oil in frying pan over medium heat and deep fry paneer cubes until golden brown in color.
  3. Drain on an absorbent paper or paper napkin and keep aside.
  4. Heat a non stick pan over medium heat, add oil or ghee.
  5. Add cumin seeds, wait until seeds crackle.
  6. Add cloves, cinnamon and asafoetida and give it a quick stir.
  7. Add chopped green chilies and diced tomatoes and stir fry until oil seprates.
  8. Add fenugreek leaves and saute for 2 minutes.
  9. Add rice, turmeric powder, red chili powder and salt, stir fry for 1 to 2 minutes.
  10. Add about 1 and 1/2 cups of water, and wait until it starts boiling.
  11. Add fried paneer pieces and turn heat to low.
  12. Cover the pan with lid and cook for 15 to 20 minutes on low heat, or until water evaporates.
  13. Serve hot with curry, raita or yougrt.


  • 1 Cup Long Grained Rice (Basmati Rice)
  • 2 Cups Fresh Fenugreek Leaves (Fresh Methi), chopped
  • 1/2 Cup Paneer, Small Cubes
  • 1 Small Tomato, diced
  • 2 Green Chilies, finely chopped
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 3-4 Cloves (Laving/Laung)
  • 1 Inch Piece Cinnamon (Taj/Dalchini)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chili Powder
  • A Pinch of Asafoetida (Hing)
  • 2 Tablespoons Oil or Ghee
  • Salt to Taste

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