Paneer Tikka Pulao


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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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Soaking time:  15 minutes
Preparation Time: 
Cooking Time: 
Makes 6 servings


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

  1. 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.
  2. Add the paneer, capsicum and onions to it, mix gently and keep aside tomarinate for 10 to 15 minutes.
  3. Arrange the paneer, onions and capsicum on 4 skewer sticks.
  4. 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

  1. 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.
  2. When the cumin seeds crackle, add the rice and salt and sauté on a medium flame for 2 minutes.
  3. 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.
  4. Separate each grain of rice very lightly with a fork and keep aside.

How to proceed

  1. 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.
  2. Serve immediately garnished with a sprig of mint.
RECIPE SOURCE : ChawalBuy this cookbook
1 review received for Paneer Tikka Pulao
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 Reviewed By
Leena_DhootDecember 29, 2010

Classic dish. good recipe!
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Reviewed December 29, 2010by Leena_Dhoot

Classic dish. good recipe!

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