Paneer Tikka Pulao

Name: Paneer Tikka Pulao
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 cup panir; 0.5 cup red capsicum; 0.5 cup onion; 0.5 cup thick curds; 0.5 tsp bengal gram flour; 1 tsp ginger paste; 1 tsp garlic paste; 2 tsp chili powder; 0.5 tsp kasuri methi; 0.5 tsp garam masala; 2 tbsp chopped coriander; 2 tbsp mustard oil; salt; 1.5 cup long-grain rice; 0.5 tsp cumin seed; 2 clove (laung); 1 bay leaf; 1 inch cinnamon stick; 1 tbsp oil; salt; 2 tbsp oil; 1 sprig mint

Panir, red capsicum and curds come together in this South Asian pilaf, fragrant with ginger and chilli and grilled. Finish with sprig of mint.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
•For the paneer tikkas:. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2
Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes. Arrange the paneer, onions and capsicum on 4 skewer sticks.
15 min
3
Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
5 min
4
•For the rice:. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
15 min
5
Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
6
When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes. Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
7
•How to proceed:. Heat the oil in a non-stick pan. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
8
Garnish with the sprig of mint and serve immediately.