Paneer Tikka Pulao


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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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Serves 4.
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    For the paneer tikkas

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

    1. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
    2. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
    3. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
    4. 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

    1. Heat the oil in a non-stick pan.
    2. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
    3. Garnish with the sprig of mint and serve immediately.
    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!
    0 of 1 members found this review helpful

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    Helpful reviews for this recipe
    Reviewed December 29, 2010by Leena_Dhoot

    Classic dish. good recipe!

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