Winter is so synonymous with Methi. We love to try different things with it. This time is was a rice. On weekends atleast once I like to make a flavored rice, it has a certain festiveness to it. Psst...it is quick to make it too when I have lazed around and suddenly realize it is meal time and food has to be put on the table. I love that pressure cooking allows me to fry the papads and put together a raita to go with it.
This Methi Paneer Boti Pulao just happend on one such lazy day.
Ingredients
1 cup Basmati rice
1 cup methi leaves chopped and packed
a handful of cashew nuts
8 long strips of Paneer
1/2 teaspoon garam masala
1 green chili
1 big onion sliced
1 tablespoon oil
salt to taste
2 tablespoons Curd
Heat oil in a pressure cooker. Fry the cashew nuts and save.
Fry the Paneer till golden in the remaining oil. These are your Paneer Botis or strips. Keep moving the spoon to avoid sticking of the paneer to the bottom.
Now add the sliced onion and fry till golden. Add the chopped Methi leaves and green chili. Stir once. Add the garam masala and washed rice. Top up with a 1 glass of water. Add salt, close the cooker with the lid. Allow 1 whistle. Put off the heat and allow to cool.
Open the cooker and stir in the 2 tablespoons of curd and the fried cashews. Do it with a light hand to avoid breaking the Paneer botis.
Serve hot with raita and papad.
This Methi Paneer Boti Pulao just happend on one such lazy day.
Ingredients
1 cup Basmati rice
1 cup methi leaves chopped and packed
a handful of cashew nuts
8 long strips of Paneer
1/2 teaspoon garam masala
1 green chili
1 big onion sliced
1 tablespoon oil
salt to taste
2 tablespoons Curd
Heat oil in a pressure cooker. Fry the cashew nuts and save.
Fry the Paneer till golden in the remaining oil. These are your Paneer Botis or strips. Keep moving the spoon to avoid sticking of the paneer to the bottom.
Now add the sliced onion and fry till golden. Add the chopped Methi leaves and green chili. Stir once. Add the garam masala and washed rice. Top up with a 1 glass of water. Add salt, close the cooker with the lid. Allow 1 whistle. Put off the heat and allow to cool.
Open the cooker and stir in the 2 tablespoons of curd and the fried cashews. Do it with a light hand to avoid breaking the Paneer botis.
Serve hot with raita and papad.
Sounds really warm and comforting, Anjali. Had I been in B'lore right now, I'd have invited myself over rather shamelessly! :)
ReplyDeleteCome on over Saee :)
ReplyDeleteWinter for us is frozen everything outside! :D
ReplyDeleteLucky you, Pulao looks delicious.
Asha yes I know. You reminded me of a Norwegian friend who found it funny celebrating christmas in tropical climate when she visited Mumbai, she said something like you, that christmas is supposed to be white!
ReplyDeleteunique and delicious looking
ReplyDeleteTry it and lemme know TS
ReplyDeleteDarn! I wish I had seen this yesterday, I had methi leaves then.I am definitely trying this soon.
ReplyDelete:)Susvaad yes you must when you buy again!
ReplyDeleteWow, sounds awesome, I will make it this weekend! Paneer marinate kela ka?
ReplyDeleteSonia it is very favorful, methi keeps its word. Nahi Paneer marinate nahi kela just golden fried! I think you will like it.
ReplyDelete