Paneer Tikka Pulao
by Tarla Dalal
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This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy.
- Combine the thick curds, besan, ginger paste, garlic paste, chilli powder, dried fenugreek leaves, garam masala, coriander,salt and 1 tbsp of oil in a bowl and mix well to prepare a marinade.
- Add the paneer, capsicum and onions to it, mix gently and keep aside tomarinate for 10 to 15 minutes.
- Arrange the paneer, onions and capsicum on 4 skewer sticks.
- Heat the remaining 1 tbsp of oil on a non-stick tava (griddle)and cook the paneer tikkas for 4 to 5 minutes or till they are lightly browned from all the sides. Remove from the skewers and keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, bayleaf and cinnamon and sauté on a medium flame for a few seconds.
- When the cumin seeds crackle, add the rice and salt and sauté on a medium flame for 2 minutes.
- Add 3 cups of hot water, cover with a lid and cook on a slow flame for 10 to 15 minutes or till the rice is cooked, while stirring occasionally.
- Separate each grain of rice very lightly with a fork and keep aside.
- Heat the oil in a broad non-stick pan, add the paneer tikkas and rice, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately garnished with a sprig of mint.
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