Paneer Tikka Pulao

by Tarla Dalal

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This festive season surprise your loved ones with this exotic Indian rice. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tawa, and finally tossed in with the rice to make a finger-lickin delicacy. Seasons Greetings!

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Preparation Time: 15 mins.
Cooking Time : 20 mins.
Serves 4.

Ingredients

For the paneer tikkas
1½ cups paneer, cut into 50 mm. (2") cubes
1/2 cup capsicum pieces (2") each
1/2 cup thick onion wedges
1/2 cup thick curds (dahi)
1/2 tsp besan (Bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp garlic (lahsun) paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
2 tbsp mustard oil
salt to taste

For the rice
1 1/2 cups long grained rice (basmati)
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
25 mm. (1") stick cinnamon (dalchini)
1 tbsp oil
salt to taste

Other ingredients
2 tbsp oil

For the garnish
a mint sprig

Method

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.
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.
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.

For the rice

Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
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.

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.
Garnish with the sprig of mint and serve immediately.

RECIPE SOURCE : Chawal