Paneer Tikka Pulao Recipe

4 servings - 35 min to make - 20 min prep

Panir
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
salt

Rice:
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
salt
1 sprig mint

Paneer tikka preparation:

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

Pulao rice preparation:

1. Clean, wash and soak the rice. 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 or until the rice is cooked. The rice is done when each grain can be separated with a fork.

Final steps:

1. Add the paneer tikkas with the vegetables, and cook till the rice is hot.
2. Garnish with the sprig of mint and serve immediately.

Maria, Let me know how it turns out :)