Paneer Rice Recipe – Mint & Spice Flavored Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Paneer Rice Recipe – Mint & Spice Flavored Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take ages to make. This Paneer Rice is exactly that – a fragrant, subtly spiced dish that’s become a real favorite in my kitchen. I first made this when I was craving something a little different from the usual dal-chawal, and it’s been a regular ever since! It’s perfect for a quick weeknight dinner or a cozy weekend lunch.

Why You’ll Love This Recipe

This Paneer Rice isn’t just delicious; it’s incredibly satisfying. The fluffy basmati rice soaks up all the wonderful flavors from the mint-ginger-garlic paste and aromatic spices. Plus, the soft paneer adds a lovely texture. It’s a complete meal in one pot, and honestly, who doesn’t love that?

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 cup Basmati Rice
• 2 medium Onion
• 10 pieces Paneer cubes
• 1 bunch Fresh Mint Leaves
• 3-4 Green Chilli (adjust to your spice preference!)
• 1 inch Ginger
• 3 cloves Garlic
• 1 tbsp Oil
• 3 Cloves
• 1 inch Cinnamon

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice for the best flavor and fluffiness. I usually go for the extra-long grain variety. About 1 cup of dry basmati rice is roughly 180-200g.

Paneer: Fresh vs. Store-Bought
Fresh paneer is always best! It has a softer, more delicate texture. But good quality store-bought paneer works perfectly well too. If using store-bought, you might want to soak it in warm water for 10-15 minutes to soften it up.

Mint Leaves: Freshness and Flavor
Seriously, use fresh mint! It makes all the difference. About 1 bunch is around 30-40g. Dried mint just doesn’t compare.

Spices: The Aroma of Cloves and Cinnamon
These spices add such a lovely warmth. Don’t be shy with them! Whole spices are preferable for releasing maximum flavor.

Regional Variations in Mint-Paneer Dishes

You’ll find variations of mint and paneer dishes all over India. In some regions, they add a touch of yogurt to the masala for a creamier texture. Others might include peas or other vegetables. This recipe is a fairly classic take, but feel free to experiment! My friend’s grandmother always adds a pinch of turmeric for color and extra health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your basmati rice a good rinse under cold water. Then, soak it in water for about 20 minutes. This helps it cook up nice and fluffy.
2. While the rice is soaking, let’s make the mint paste. Roughly chop the mint leaves, green chilies, ginger, and garlic. Pop them into a blender or food processor and grind until you have a smooth, vibrant green paste.
3. Now, heat the oil in a pan over medium heat. Add the cloves and cinnamon stick and let them sizzle for a few seconds until they become fragrant. This is where your kitchen starts to smell amazing!
4. Add the chopped onions and cook until they turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
5. Time for the magic! Add the mint paste to the pan and fry it for 3-4 minutes, stirring constantly. You’ll know it’s ready when the oil starts to separate from the masala.
6. Drain the soaked rice and add it to the pan along with 2 cups of boiling water. Gently stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and the water is absorbed.
7. Finally, gently fold in the paneer cubes. Be careful not to break them! Cook for another 2-3 minutes to warm the paneer through.

Expert Tips

A few little things to help you nail this recipe:

Achieving Fluffy Rice
Soaking the rice is crucial! And don’t overstir it while it’s cooking.

Perfecting the Mint-Ginger-Garlic Paste
Adding a splash of water or a little oil while grinding the paste helps it come together smoothly.

Frying the Masala for Maximum Flavor
Don’t rush this step! Frying the masala properly is what develops all those lovely flavors.

Gentle Mixing to Avoid Breaking the Paneer
Seriously, be gentle! No one likes broken paneer.

Variations

Want to switch things up? Here are a few ideas:

Vegan Paneer Rice (Tofu Substitution)
Swap the paneer for firm or extra-firm tofu, cubed and lightly fried.

Gluten-Free Paneer Rice
This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Hot)
Adjust the number of green chilies to your liking. Remove the seeds for a milder flavor.

Festival Adaptations (Navratri/Ramadan)
This dish is a great option for Navratri (if you’re avoiding onion and garlic, you’ll need to adjust the recipe accordingly) or a light and flavorful meal during Ramadan.

Serving Suggestions

Serve this Paneer Rice hot, straight from the pan! It’s fantastic on its own, but even better with:

• A side of raita (yogurt dip)
• Crispy papadums
• A simple potato fry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for this Paneer Rice recipe?
Basmati rice is the way to go! Its long grains and delicate flavor complement the spices beautifully.

Can I make the mint paste ahead of time? How should I store it?
Yes, you can! Store the mint paste in an airtight container in the refrigerator for up to 2 days. A little lemon juice added to the paste will help keep it from browning.

What is the best way to prevent the paneer from becoming rubbery?
Don’t overcook it! Gently fold it in at the end and just warm it through. Soaking it in warm water beforehand also helps.

Can I use a different oil for this recipe? What are the alternatives?
You can! Sunflower oil, vegetable oil, or even ghee (clarified butter) would all work well. Ghee adds a lovely richness.

Is this dish suitable for meal prepping? How long will it stay fresh?
Yes, it’s great for meal prepping! It will stay fresh in the refrigerator for up to 2 days. The rice might absorb some of the moisture upon reheating, so you might want to add a splash of water.