Chutney Pulao With Paneer And Corn Recipe

Chutney Pulao With Paneer And Corn Recipe 

 

Chutney Pulao With Paneer And Corn Recipe

Today I’m progressing to share one among my favorite cook Sanjeev Kapoor recipes on my journal who is an Indian chef and entrepreneur. The dish is really easy to cook and preparation procedure is a smaller amount time intense. Thus I feel this might be the classic dish for bachelors who wont to depend upon others to cook food. I even have hooked up the nutrition values of this Innovative and engaging dish. 

        Ingredients

• Fresh mint leaves 1/2 cup
• Fresh coriander leaves 1 cup
• Green chilies 3
• Ginger 1/2 inch piece
• Salt to taste
• Lemon juice 2 teaspoons
• Basmati rice soaked 1 1/2 cup
• Paneer (cottage cheese) 100 grams
• American corn kernels 1/2 cup
• Oil 1 tablespoon
• Bay leaves 1-2
• Cinnamon 1 inch stick
• Cloves 4 
  
  
  

   Method

  1. Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar.
  2. Add salt and lemon juice and grind to a fine chutney without adding any water.
  3. Heat oil in a deep non stick pan. Heat water in another non stick pan.
  4. Cut the paneer into small pieces. Add bay leaves, cinnamon and cloves to the oil in the pan and sauté.
  5. Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water.
  6. Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked.
  7. Serve hot.
  
  

  Nutrition Info

  Calories : 366

  Carbohydrates : 63.28
  Protein : 10.75
  Fat : 9.33
  Other : 0.83