Paneer Tikka Pulao Recipe

Name: Paneer Tikka Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the panir; 1 1/2 cups panir, cut into 50 mm. (2-inch); 1/2 cup red capsicum, cut into 50 mm. (2-inch); 1/2 cup onion, cut into thick wedges; 1/2 cup thick curds; 1/2 teaspoon bengal gram flour (besan); 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 teaspoons chili powder; 1/2 teaspoon kasuri methi (dried fenugreek leaves); 1/2 teaspoon garam masala; 2 tablespoons chopped coriander; 2 tablespoons mustard oil; salt; for the rice; 1 1/2 cups long-grain rice; 1/2 teaspoon cumin seed (jeera); 2 cloves (laung); 1 bay leaf (tejpatta); 1 inch cinnamon stick (25 mm dalchini); 1 tablespoon oil; salt; 2 tablespoons oil; 1 sprig mint

Servings: persons

for the panir
1 1/2 cups panir, cut into 50 mm. (2-inch)
1/2 cup red capsicum, cut into 50 mm. (2-inch)
1/2 cup onion, cut into thick wedges
1/2 cup thick curds
1/2 teaspoon bengal gram flour (besan)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chili powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons mustard oil
salt
for the rice
1 1/2 cups long-grain rice
1/2 teaspoon cumin seed (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
1 inch cinnamon stick (25 mm dalchini)
1 tablespoon oil
salt
2 tablespoons oil
1 sprig mint

1
For the paneer tikkas:
2
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.
3
Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
4
Arrange the paneer, onions and capsicum on 4 skewer sticks.
5
Heat 1 tablespoon of oil on a non-stick tava (griddle) and saute the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
6
For the rice:
7
Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
8
Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
9
When the cumin seeds crackle, add the rice and salt and saute for 2 minutes.
10
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.
11
How to proceed:
12
Heat the oil in a non-stick pan.
13
Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
14
Garnish with the sprig of mint and serve immediately.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: for the panir, 1 1/2 cups panir, cut into 50 mm. (2-inch), 1/2 cup red capsicum, cut into 50 mm. (2-inch), 1/2 cup onion, cut into thick wedges, and more.

Yes, Paneer Tikka Pulao falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer Tikka Pulao

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