Recipe for a quick and easy butter tossed rice made with the addition of paneer and herbs. Perfect for a quick meal or to pack for lunch box.
This recipe is from my dad, who used to cook regularly at home and still does. During the 80s and even the 90s, paneer was considered a very exotic ingredient in Tamil households. My athama taught my dad how to make paneer at home. Slowly in the nineties, Nilgiris started selling packaged paneer. Every week, he would try something new, and most of the dishes he made for us were delicious. He would add a little bit of this and a little bit of that, resulting in delicious meals with minimal ingredients. This recipe is one of those. There were no names for the dishes he made. We called this butter rice. The ingredients are simple, and it comes together in just 15 minutes if you have cooked rice on hand. The combination of mint and butter mixed with rice brings back a wave of nostalgia for me. My dad has excellent knife skills, and he meticulously chopped the ingredients. For this recipe, the paneer needs to be cut into really small cubes. The only changes I’ve made to the recipe are using red chili flakes instead of broken red chilies and using Basmati rice instead of regular parboiled rice, which my dad used. I hope you like this recipe.
Here are the ingredients you can buy online for making this recipe
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
3 Liter Stainless Pressure Cooker https://amzn.to/3rxv6D4
Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Here is the video of how to make – Mint Butter Rice With Paneer | Easy 15 Minute Recipe | Perfect For Lunch BoxPrint
For cooking rice
1 cup basmati rice
1.5 cups water
1/4 teaspoon salt
For the fried rice
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 green chillies, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped capsicum
1/2 teaspoon salt
2 tablespoons finely chopped mint leaves
1/2 teaspoon chili flakes
1/2 cup paneer, cut into small cubes
1 teaspoon butter
1/4 teaspoon sugar
2 tablespoons finely chopped spring onions
Wash and soak the rice for 15 minutes. Drain the water and add it to a 3-liter pressure cooker. Add water and salt. Cook for 2 whistles (approximately 5 minutes). Remove from heat and let the pressure settle. Open the cooker and transfer the rice to a plate. Let it cool completely.
Heat oil in a pan and add minced garlic, ginger, and green chilies. Add onion, capsicum, and salt. Sauté for a couple of minutes until the onions are soft. Add the chopped mint leaves and red chili flakes. Add the cubed paneer. Cook for a couple of minutes.
Add the cooked rice, butter, and a little sugar. Toss well to combine. Finish with a generous sprinkling of spring onions.
- Prep Time: 15m
- Cook Time: 15m
Keywords: Mint Butter Rice With Paneer