Methi Paneer Rice/Methi Paneer Pulao – Detailed recipe with step by step photos. This healthy, simple and flavorful rice is a “one pot” recipe, this can be made in a pressure cooker, electric rice cooker or Instant pot. This methi and paneer rice is enriched with many minerals, fiber, vitamin C and protein. Ideal recipe for lunch box and dinner. Easy to make and quickly done in less than 30 mins.

I am giving instructions for all 3, Instant pot, electric rice cooker and pressure cooker.

If using fresh methi leaves, mix methi with a spoon of salt and let it sit for 15-20 mins. Then wash the leaves before using in rice. For frozen leaves, you can use them directly.

Other Rice Recipes:

How to make Methi Paneer Rice

PREP TIME: 5 MINS COOK TIME: 20-25 MINS TOTAL TIME: 25-30 MINS COURSE: MAIN COURSE CUISINE: INDIAN SERVINGS : 3

Ingredients

basmati rice – 2 cups, soaked 20 mins	turmeric – 1/4 tsp
methi leaves/fenugreek leaves – fresh 2 cups packed, or frozen – 100 gms	red chilli powder – 1/4 tsp (could go up to 1/2 tsp)
cilantro – 1 cup	coriander powder – 2 tsp
onion – 1 medium, sliced	garam masala – 1/2 tsp
tomato – 1 and 1/2, chopped	salt – 2 tsp/to taste
green chillies – 2	oil – 3 tbsp oil
carrots – 1 md, chopped	ghee – 1 tbsp
peas – 1/4 cup	cardamom – 2, cloves – 3
ginger – 2″ piece	bay leaf – 1, cinnamon stick – 2 pieces
garlic – 2 pods	shah jeera – 1 tsp, pepper corns – 5

Making Paneer

Mix 1 tbsp corn flour or besan, 1 tbsp tomato ketchup, 1 tsp red chilli powder, 1/2 tsp coriander powder, salt and little water in a mixing bowl. Mix well to form a paste.
Now add paneer cubes, gently coat the paneer well.
Shallow fry the paneer in a pan with 2 tbsp of oil. Keep aside.

Cooking in Instant Pot

Make a paste of green chillies, ginger and garlic.
Rinse and soak rice for 20 mins.
Turn on the saute mode on Instant pot. Add oil and ghee in the steel vessel.
Once the oil is hot, add cloves, cardamom, cinnamon sticks, jeera/shah jeera and bay leaf.
Add onions, saute them for 1 min, then add ground green chilli, ginger and garlic paste. Saute for a few seconds.
Add carrots, peas, methi leaves, chopped cilantro leaves and tomato. Saute for 2 mins.
Now add red chilli powder, coriander powder, turmeric, salt and garam masala. You may add a few paneer cubes at this point.
Add drained rice. Mix well and saute for 2 mins.
Add 2-2.5 cups water. Check for salt and spiciness and adjust if needed.
Close the lid and turn on the rice auto mode. when the rice is done, wait for 10 mins before opening the lid.
Add fried paneer and mix or serve paneer on top of rice. Serve hot with any raitha or papad.

Cooking in Pressure Cooker

Heat the cooker, add oil and ghee, then add jeera, cinnamon stick, cardamom, cloves and bay leaf.
Add onions, saute for 2 mins.
Add ginger+green chilli+garlic paste and saute for a few secs.
Add tomatoes, carrots, peas, methi leaves and cilantro. Mix well.
Add red chilli powder, salt, coriander powder, turmeric and garam masala. Mix well.
Add rice, saute for 2 mins, then add 2.5-3 cups water.
Close the lid and cook till 3 whistles.
Add fried paneer and mix or serve paneer on top of rice.
Serve hot with raita or papad.

Cooking in Electric Rice Cooker

Heat the vessel from electric cooker on stove top.
Add oil and ghee, then add jeera, cinnamon stick, cardamom, cloves, pepper corns and bay leaf.
Add onions, ginger+green chilli+garlic paste.
Add tomatoes, carrots, peas, methi leaves and cilantro. Mix well.
Add red chilli powder, salt, coriander powder, turmeric and garam masala. Mix well.
Add rice, saute for 2 mins, then add 3 cups water.
Transfer the vessel to the electric cooker base.
Close the lid and turn on the cook button. When the rice goes into warm mode, turn off.
Add fried paneer and mix or serve paneer on top of rice.
Serve hot with raita or papad.

Methi Paneer Rice – Step by step photo instructions

Make a paste of green chillies, ginger and garlic using a blender/mixie or mortar pestle. (or you can just use green chilli paste and ginger garlic paste).

2. Rinse and soak 2 cups rice for 20 mins.

3. Turn on the saute mode on Instant pot. Add 3 tbsp oil and 1 tbsp ghee in the steel vessel.

4. Once the oil is hot, add cloves, cardamom, cinnamon sticks, jeera/shah jeera and bay leaf (you may use any whole spices).

5. Add 1 md chopped onion, saute them for 1 min, then add ground green chilli, ginger and garlic paste. Saute for a few seconds.

6. Add carrots, peas, methi/fenugreek leaves and chopped cilantro leaves and tomato. Saute for 2 mins.

7. Now add red chilli powder, coriander powder, turmeric, salt and garam masala. Mix well. You may add few cubes of paneer at this point.

8. Add drained rice. Mix well and saute for 2 mins. Add 2-2.5 cups water. Check for salt and spiciness and adjust if needed.

9. Close the lid and turn on the rice auto mode. when the rice is done, wait for 10 mins before open the lid.

10. Mix 1 tbsp corn flour or besan, 1 tbsp tomato ketchup, 1 tsp red chilli powder, 1/2 tsp coriander powder, salt and a little water in a mixing bowl. Make a paste. (you may add ginger garlic paste and garam masala too).

11. Now add paneer cubes, gently coat the paneer well.

12. Shallow fry the paneer in a pan with 2 tbsp of oil. Keep aside.

13. Add fried paneer and mix or serve paneer on top of rice. Serve hot with any raitha or papad.

Tips

You could use frozen mixed vegetables for convenience.
You may use green chillies/paste, and ginger garlic paste separately instead of pounding/blending green chilli+ginger+garlic if you are in hurry.
For fresh methi/fenugreek leaves, mix the leaves with a spoon of salt and keep it for 15-20 mins. Then wash the leaves and use.
For frozen methi leaves, you can use them directly into rice.
Water measure varies depending on the cooking method.