Paneer Rice Recipe – Authentic Indian Peas & Mint Flavored Delight

Last Updated on 6 months ago by Neha Deshmukh

Paneer Rice Recipe – Authentic Indian Peas & Mint Flavored Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take forever to make. This Paneer Rice is exactly that – a beautiful blend of fragrant basmati, soft paneer, sweet peas, and a whole lot of fresh mint. I first made this when I was craving something cozy and home-style, and it’s been a family favorite ever since. It’s surprisingly easy, and the aroma while it’s cooking? Absolutely divine!

Why You’ll Love This Recipe

This Paneer Rice isn’t just delicious; it’s a complete meal in one pot! It’s perfect for a quick weeknight dinner, a light lunch, or even a special occasion. The combination of flavors – the creamy paneer, the sweetness of the peas, and the zing of mint – is just irresistible. Plus, it’s a fantastic way to use up any leftover paneer you might have.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup Basmati rice
• ¾ cup Paneer cubes
• ¼ cup Green peas
• 1 whole Onion
• ½ whole Tomato
• 1 small piece Ginger
• 3 whole Garlic pods
• 1 whole Green chili
• ½ tsp Cumin powder
• ½ tsp Coriander powder
• 2 pinches Garam masala
• 3 tsp Butter
• 1 tsp Oil
• Few Mint leaves
• 1 pinch Kasoori methi

Ingredient Notes

Let’s talk ingredients – a few little things that can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually go for the extra-long grain variety. About 150g of rice is perfect for this recipe.

Paneer: Fresh vs. Store-Bought & Quality Considerations
Fresh paneer is always best, if you can get it! It has a softer, more delicate texture. But good quality store-bought paneer works wonderfully too. Aim for paneer that feels firm but not rubbery. Around 150g of paneer is ideal.

Kasoori Methi: The Secret to Authentic Flavor
Don’t skip the Kasoori methi (dried fenugreek leaves)! It adds a unique, slightly bitter, and incredibly fragrant flavor that’s essential to authentic Indian cuisine. It’s a game changer. You only need a tiny pinch – about 1-2 grams.

Regional Variations in Spice Blends

While this recipe is a great base, spice blends can vary across India. Some families add a pinch of turmeric for color, or a dash of red chili powder for extra heat. Feel free to experiment and make it your own! My grandmother always added a tiny bit of amchur (dried mango powder) for a tangy twist.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s prep. Grind the ginger, garlic, and green chili into a smooth paste. Finely chop the mint leaves, onions, and tomatoes.

Heat the oil in a pan and gently sauté the paneer cubes until they’re lightly golden. Don’t overcrowd the pan! Once golden, soak them in hot water for about 10 minutes – this keeps them soft.

While the paneer soaks, rinse the basmati rice under cold water until the water runs clear. Then, soak it in ¾ cup of water for about 15 minutes. This helps the rice cook up fluffy.

Now, in a cooker or a heavy-bottomed pan, melt the butter over medium heat. Sauté the chopped onions until they become translucent and lovely. Add the ginger-garlic-chili paste and cook on low heat for a minute or two, until fragrant.

Add the chopped tomatoes and cook until they become soft and mushy. Stir in the mint leaves, cumin powder, coriander powder, garam masala, and salt. Cook for another minute, letting the spices bloom.

Time to bring it all together! Add the green peas, soaked rice (drained), and the drained paneer cubes to the pan. Pour in ¾ cup of water.

If using a pressure cooker, close the lid and cook for one whistle. Then, simmer on low heat for about 5 minutes, and turn off the flame. If using a pan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.

Finally, fluff the rice gently with a fork before serving. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving Fluffy Rice Every Time
Soaking the rice is crucial! It helps the grains cook evenly and prevents them from sticking together. Also, avoid stirring the rice too much while it’s cooking.

Perfectly Golden Paneer – Avoiding Rubberiness
Don’t overcook the paneer when sautéing it. You just want a light golden color. Soaking it in hot water afterwards is key to keeping it soft.

Balancing the Spice Levels
Adjust the amount of green chili to your liking. If you prefer a milder flavor, remove the seeds from the chili.

Variations

Vegan Paneer Rice
Swap the paneer for tofu! Press the tofu to remove excess water, then cube and sauté it until golden.

Gluten-Free Adaptations
This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Use ½ a green chili or omit it altogether.
* Medium: Use 1 green chili.
* Hot: Use 2 green chilies and a pinch of red chili powder.

Festival Adaptations (e.g., Navratri-friendly)
During Navratri, you can skip the onions and garlic for a satvik version of this dish.

Serving Suggestions

This Paneer Rice is delicious on its own, but it’s even better with a side of raita (yogurt dip) and a simple salad. A dollop of ghee on top adds a lovely richness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for Paneer Rice?
Basmati rice is the best choice! Its long grains and fragrant aroma complement the other flavors perfectly.

Can I make this recipe with frozen peas?
Absolutely! Just add the frozen peas directly to the pan along with the rice and water.

How can I adjust the spice level to suit my preference?
Adjust the amount of green chili used. Removing the seeds from the chili will also reduce the heat.

What is Kasoori Methi and can I substitute it?
Kasoori methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it really does add a unique flavor.

How do I prevent the rice from sticking to the bottom of the cooker/pan?
Make sure to use a heavy-bottomed pan or cooker. Also, avoid stirring the rice too much while it’s cooking.

Can this be made ahead of time?
You can prep the ingredients (chop vegetables, grind paste) ahead of time. However, it’s best to cook the rice just before serving for the best texture.