4 servings - 35 min to make - 20 min prep
1 1/2 cups panir, cut into 50 mm. (2-inch) [panir can be replaced with cottage cheese]
1/2 cup red capsicums, chopped
1/2 cup onions, chopped
1/2 cup yogurt
1/2 teaspoon gram flour (besan)
1 tablespoon ginger/garlic paste
2 teaspoons chili powder
1/2 teaspoon powdered fenugreek leaves (kasuri methi)
1/2 teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons oil
1 1/2 cups long-grain rice
1/2 teaspoon cumin seeds (zeera)
2 cloves (laung)
1 bay leaf (tezpath)
1 inch cinnamon sticks (25 mm darchini)
3 tablespoon oil
1 sprig mint
Paneer tikka preparation:
- Combine the yogurt, gram flour, ginger-garlic paste, chilli powder, fenugreek powder, garam masala, coriander, salt and 1 tablespoon of oil and mix well to prepare a marinade.
- Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
- Arrange the paneer 4 skewer sticks.
- Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas and the onions and capsicum, till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
- Clean, wash and soak the rice. Drain and keep aside.
- Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
- When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
- Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes or until the rice is cooked. The rice is done when each grain can be separated with a fork.
- Add the paneer tikkas with the vegetables, and cook till the rice is hot.
- Garnish with the sprig of mint and serve immediately.
Maria, Let me know how it turns out :)