Soak rice Saute paneer Ingredients Recipe with step-by-step pictures Methi pulao Video recipe
HOW LONG SHOULD I SOAK RICE?
If you are planning to cook pulao in the pan, soak for 30 minutes. For instant pot and pressure cooker pulao, soak rice for about 5 minutes. Adjust the soaking time according to the variety of rice you use
CAN I COOK methi MATAR PANEER PULAO IN THE PRESSURE COOKER?
Yes, for the pressure cooker methi rice, soak the rice for 10 minutes. Add a 1:2 rice to water ratio. Bring to boil and cook for 2 whistles and do natural pressure release.
CAN I COOK methi PANEER PULAO IN THE instant pot?
Yes, for the instant pot methi pulav soak the rice for 5 minutes. Add 1:1 1/2, rice to water ratio. Bring to boil and cook for 5 minutes and do natural pressure release.
SHOULD I CHOP FENUGREEK LEAVES FOR Indian methi pilaf?
no, it is optional. You can finely chop the leaves or add roughly chopped or whole methi leaves.
CAN I COOK methi paneer rice IN OIL?
Yes, using Ghee is optional but it gives a good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma.
CAN I SKIP SAUTEEING PANEER?
I would recommend doing this step. It gives a good flavor to the rice and makes the paneer soft
CAN I COOK methi peas PULAO IN WATER?
Cooking fenugreek leaves rice in thin coconut milk gives the best taste so I would recommend that.
ALTERNATE FOR SHAHI PANEER MASALA?
You can use add masala powders like red chilli powder, kitchen king masala, and garam masala instead of shahi paneer pulao. Adjust the masala according to your spice.
SPICE LEVEL?
I have made it less spicy for kids-friendly lunch. Adjust according to your taste
For the Methi rice video recipe
Vendhaya keerai recipes
Ingredients
Soak rice
basmati rice 1 cup Enough water to soak
Saute paneer
paneer 1 cup Ghee 1 tbsp
Pulao
Bay leaf 1 Cardamom 1 Clove 1 Onion 1/2 cup Ginger garlic paste 1/2 tbsp Green chilli 2 Kitchen king masala 1/2 tsp Garam masala 1/2 tsp Sushi paneer masala 3/4 tsp Turmeric powder 1/4 tsp Required salt water 2 cups Thin coconut milk 1/2 cup Methi leaves 1 bunch -cleaned, chopped Sesame oil 1/4 tsp Sugar 1/8 tsp
How to make Methi pulao with step-by-step pictures
Soak rice
Firstly wash and soak basmati rice for 30 mins
Prepare methi leaves
pluck methi leaves from the stems Add methi leaves, water, and turmeric powder and rinse well Transfer to a colander and wash well till the water turns clear; drain the water completely Chop and keep aside
Roast paneer
Add ghee and saute paneer till they turn golden brown; transfer and keep aside
Prepare pulao
Retain the ghee and add bay leaf, cardamom, and clove
add onion, green chilli, ginger garlic paste; saute till onions turn translucent
Add all the masala powders, and turmeric powder; saute for 2 mins
Furthermore, add peas and the required salt
Pour water, and coconut milk and bring to boil
Add soaked rice, methi leaves, sugar, and sesame oil; mix well
Cover and cook for 5 minutes. Avoid opening the lid in between
After 5 minutes mix gently; cover and cook for 2 more mins
Add paneer and mix gently; open and cook for 2 mins or until rice is ready
Fluff the rice and serve
