Paneer Tikka Pulao

Submitted by webcontacts

"Rice with cottage cheese cubes"

 

• Ready In: 35mins
• Ingredients: 22
• Serves: 4

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

directions

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 sauté 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 sauté 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.