Paneer Tikka Pulao

Rice with cottage cheese cubes

• Ready In: 35 mins
• 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.