Paneer Tikka Pulao
Achari Paneer Tikka Pulao is a delicious pulao recipe packed with the goodness of paneer tikka. Learn how to make paneer pulao in a few simple steps.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup curd
- 1 teaspoon ginger-garlic paste ((see recipe))
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon Chaat Masala ()
- 1 teaspoon cumin powder
- 1/4 Cup mustard oil (sarson)
- 1 tablespoon kasuri methi
- 1 Cup uncooked basmati rice
- 200 gram paneer (cottage cheese), cut into cubes
- 1 Cup diced onion
- 1/4 Cup diced capsicum
- 1/4 Cup diced yellow bell pepper
- 1/4 Cup diced red bell pepper
- 1 tablespoon Bengali Panch Phoran (see notes)
- 1 bay leaf (tej patta)
- 2 tablespoon ghee
Instructions
- 1
Clean, wash and soak basmati rice in water for 15 - 20 minutes.
- 2
Cook soaked rice in 2 cups of water. Adjust the quantity of water as per your rice variety.
- 3
Cook rice. Fluff the cooked rice using a fork. Set it aside.
- 4
Combine curd, spices, ginger - garlic paste, mustard oil, and kasuri methi in a bowl. Whisk to make a smooth lump free marinade.
- 5
Add capsicum, paneer, and bell peppers to the marinade. Mix nicely to coat each piece with the marinade. Keep in the fridge for 2 - 3 hours or overnight.
- 6
Heat ghee in a frying pan. Add the panch phoran and bay leaf. Cook for few seconds till the aroma of spices is released.
- 7
Add the onion. Cook till the onion turns soft. No need to brown the onion.
- 8
Add the marinated vegetables and fry for 5 - 6 minutes. Do not cook the vegetables for too long. They should have a crunch to them. You can add the leftover marinade as well
- 9
Add cooked rice, and mix gently. Cover and cook the pulao over low heat for 5 - 6 minutes for the rice to absorb the flavor.
- 10
Serve Achaari Paneer Tikka Pulao warm with raita and salad.