Achari Paneer Tikka Pulao is a delicious, flavorsome pulao recipe packed with the goodness of paneer tikka. It is a gluten-free, vegetarian meal that you can serve for lunch or dinner with a bowl of chilled raita and salad on the side.
The word ‘achaari’…
If you are familiar with the Indian cuisine – then you must have come across the word achaari often used as a prefix for certain dishes.
The pickles in Hindi are called ‘achaar‘. And the spice mix used in making the pickles is known as achaar masala. The word ‘achaari’ is used to describe any dish with the taste/flavor or aroma of a pickling spice mix.
This special paneer pulao has the flavor and aroma of Indian pickle, making it truly tantalizing.
Achaari Paneer Tikka Pulao…
Achari Paneer Pulao is one of the simplest pulao recipes. It has the underlying flavor of pickle and the tandoori paneer tikka.
Oh my god, this pulao is just so delicious that you can finish the entire casserole in one go with a bowl of chilled pomegranate raita.
Last week, we hosted a few friends for a get-together. After dinner, we were left with marinated paneer and vegetables in the tikka masala. The next day, I quickly tossed the marinated vegetables and paneer with the rice. A delicious one-pot meal was ready in less than 30 minutes. Isn’t that amazing?
The best part about this pulao recipe is – you can use leftover boiled rice as well to make it. And if you want to keep it healthy, use brown rice instead of the regular white rice. With the addition of brown rice, it will turn into a wholesome combination of protein, fiber, and whole grains.
The rice absorbed all the flavor of marinated vegetables and turned finger-licking good more like paneer biryani. We packed it for the husband’s lunchbox as well and he too loved it.
Recipe Variations…
Vegan: To make a vegan pulao you can use tofu instead of paneer along with vegetables. Or use soya chunks. Skip adding ghee.
Vegetables: From colorful bell peppers, potato, green peas, to zuchinni, you can add any vegetable of you choice in this paneer pulao.
Rice: I always use long grain basmati rice to make paneer pulao. But you can use brown rice or any other local variety of rice available.
Watch Paneer Tikka Pulao Recipe:
More Indian Rice Recipes For You:
For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Achari Paneer Tikka Pulao
Ingredients
Ingredients for marination
Other Ingredients:
- 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
Soak Rice
- Clean, wash and soak basmati rice in water for 15 – 20 minutes.
- Cook soaked rice in 2 cups of water. Adjust the quantity of water as per your rice variety.
- Cook rice. Fluff the cooked rice using a fork. Set it aside.
Marinade Paneer:
- Combine curd, spices, ginger – garlic paste, mustard oil, and kasuri methi in a bowl. Whisk to make a smooth lump free marinade.
- 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.
Make Pulao:
- Heat ghee in a frying pan. Add the panch phoran and bay leaf. Cook for few seconds till the aroma of spices is released.
- Add the onion. Cook till the onion turns soft. No need to brown the onion.
- 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
- 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.
- Serve Achaari Paneer Tikka Pulao warm with raita and salad.
Recipe Notes:
- Bengali Panch Phoran is a combination of nigella seeds (kalonji), fenugreek seeds (methi dana), fennel (saunf), cumin seeds (jeera), black mustard seeds (rai).
- You can add a teaspoon of achaar masala or pickle spice mix as well in the marinade.
- You can keep marinated vegetables and paneer overnight or for 2 – 3 hours in the fridge.
- Do not add too much water to cook the rice. We need fluffy rice for making the pulao.
- Fluff the pulao using a fork before serving.
7 comments
Thank you, this was one recipe I was looking for 🙂
Dear I have nominated you for an award ; congratulations and collect it at WordPress Family Award;
Bless ya have a good day dear love Monu Teena
Hey this looks so delicious..!!
it surely looks yummy Hina, I am planning to try this over the week and let you know how it went 🙂
Looks yummy, want some
Looks delicious!
∞ tanvii.com ∞
looks very tempting. will sure make it for the next party.
would be glad to see you at my blog sometime