Chutney Pulao With Paneer And Corn Rice cooked with green chutney, cottage cheese and corn is one of the easiest recipes that you can make on a weeknight for dinner. Ready in about 30 minutes from scratch. A complete meal when served with raita. This recipe is from FoodFood TV channel By Sanjeev Kapoor 05 Mar 2019 in Recipes Course New Update Main Ingredients Basmati Rice, Cottage Cheese Cuisine Indian Course Rice Prep Time 26-30 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Chutney Pulao With Paneer And Corn 1 1/2 cups Basmati Rice washed and soaked 100 grams Cottage Cheese 3 Green chillies 1/2 inch piece Ginger to taste Salt 2 teaspoons Lemon juice 1/2 cup Fresh mint leaves 1 cup Fresh coriander leaves 1/2 cup American corn kernels 1 tablespoon Oil 1-2 Bay leaves 1 inch stick Cinnamon 4 Cloves Method Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar. Add salt and lemon juice and grind to a fine chutney without adding any water. Heat oil in a deep non stick pan. Heat water in another non stick pan. Cut the paneer into small pieces. Add bay leaves, cinnamon and cloves to the oil in the pan and sauté. Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water. Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked. Serve hot. Nutrition Info Calories 366 Carbohydrates 63.28 Protein 10.75 Fat 9.33 Other Fiber 0.83 #American corn kernels #Bay leaves #Cinnamon #Cloves #Fresh coriander leaves #Fresh mint leaves #Ginger #Green chillies #Lemon juice #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article