Paneer Tikka Pulao

Name: Paneer Tikka Pulao
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup Basmati Rice (1-1/2 cups Basmati rice); 1 piece Yellow Onion (1 Onion); 1 piece Green Chili (1 Green Chilli); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 piece Cardamom (1 Cardamom (Elaichi) Pods/Seeds); 1 pinch Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ¾ tsp Garam Masala (1/4 teaspoon Garam masala powder + 1/2 teaspoon Garam masala powder); 2 tsp Vegetable Oil (2 teaspoon Oil); 0 pieces Table Salt (Salt as required); 200 g Paneer (200 grams Paneer (Homemade Cottage Cheese) cubed into 1 inch thick pieces); 2 tbsp Yogurt (2 tablespoons Curd (Dahi / Yogurt)); 3 tsp Gram Flour (3 teaspoons Gram flour (besan)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Dried Fenugreek Leaves (1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)); 1 tbsp Ginger Garlic Paste (1 tablespoon Ginger Garlic Paste); 0 pieces Coconut Oil (Coconut Oil as required)

A North Indian rice dish featuring spiced, yogurt-marinated paneer cubes cooked with basmati rice and aromatic whole spices in a pressure cooker.

50 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Basmati Rice1 cup · 1-1/2 cups Basmati rice
Yellow Onion1 piece · 1 Onion
Green Chili1 piece · 1 Green Chilli
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Cardamom1 piece · 1 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 pinch · 1 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Garam Masala¾ tsp · 1/4 teaspoon Garam masala powder + 1/2 teaspoon Garam masala powder
Vegetable Oil2 tsp · 2 teaspoon Oil
Table Salt0 pieces · Salt as required
Paneer200 g · 200 grams Paneer (Homemade Cottage Cheese) cubed into 1 inch thick pieces
Yogurt2 tbsp · 2 tablespoons Curd (Dahi / Yogurt)
Gram Flour3 tsp · 3 teaspoons Gram flour (besan)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Dried Fenugreek Leaves½ tsp · 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
Ginger Garlic Paste1 tbsp · 1 tablespoon Ginger Garlic Paste
Coconut Oil0 pieces · Coconut Oil as required

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Steps

1Wash and soak basmati rice in water for 30 minutes.
2In a large bowl, combine plain yogurt, gram flour, ginger garlic paste, red chili powder, garam masala powder and little salt.
3Mix everything together into a thick paste. Add paneer cubes to the paste and mix well so that the paste is well coated on each paneer cube. Cover and refrigerate for 30 minutes.
4Heat a griddle and add two teaspoons vegetable oil, place the paneer cubes and fry until slightly golden on all sides. Remove from tawa and keep aside.
5Heat a teaspoon of coconut oil in a pressure cooker and add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. Saute for a minute.
6Add chopped onion and slitted green chili. Saute until the onions turn soft and translucent.
7Once the onions turn soft, add the paneer tikkas, turmeric powder, garam masala powder and mix lightly without breaking the paneer cubes.
8Drain the soaked basmati rice from water and add to the pressure cooker. Saute for a minute until the masalas coat on to the rice.
9Add 3 cups of water along with required amount of salt. Mix well and bring the water to a boil.
10Close the cooker and pressure cook for a whistle. Once the pressure releases naturally, gently fluff the rice with a fork. Garnish with coriander leaves.