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.

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Paneer Tikka Pulao recipe - How to make Paneer Tikka Pulao

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Soaking time: 15 minutes Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 55 mins Makes 6 servings
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Ingredients

For The Paneer Tikkas
1 1/2 cups paneer (cottage cheese) , cut into 50 mm. (2”) cubes
1/2 cup capsicum , cut into 50 mm. (2”) cubes
1/2 cup onions , cut into 50 mm. (2”) cubes
1/2 cup thick curds (dahi)
1/2 tsp besan (bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
salt to taste
2 tbsp oil

For The Rice
1 1/2 cups long grained rice (basmati) , soaked for 15 minutes and drained
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
25 mm (1”) stick cinnamon (dalchini)
salt to taste

Other Ingredients
1 tbsp oil

For The Garnish
a sprig of mint (phudina)

Method
For the paneer tikkas

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.

For the rice

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.

How to proceed

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.

Accompaniments

Beetroot Cucumber and Tomato Raita
Boondi and Pomegranate Raita
Cooling Cucumber Raita
Mint Raita

Nutrient values (Abbrv) per serving

Energy	374 cal
Protein	8.9 g
Carbohydrates	39.6 g
Fiber	2.2 g
Fat	19.7 g
Cholesterol	2.7 mg
Sodium	7.9 mg

Click here to view calories for Paneer Tikka Pulao

RECIPE SOURCE : Chawal

Reviews

anony

on 17 Apr 16 02:54 PM

My mfav dish Even many a times i just cook panir tikka with this recipe Variation i bring like i added mushroom pieces instead capsicums I dont use skewers as i dont have so i just fry on nonstick tava and cook two sides of stuffs

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Tarla Dalal Hi Anony , we are delighted you loved the Paneer Tikka Pulao recipe and it came out perfectly. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

18 Apr 16 11:08 AM

Leena_Dhoot

on 29 Dec 10 11:49 PM

Classic dish. good recipe!

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Paneer Tikka Pulao

Paneer Tikka Pulao recipe - How to make Paneer Tikka Pulao

Tags

Beetroot Cucumber and Tomato Raita Boondi and Pomegranate Raita Cooling Cucumber Raita Mint Raita

Beetroot Cucumber and Tomato Raita
Boondi and Pomegranate Raita
Cooling Cucumber Raita
Mint Raita