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Aerial shot of paneer pulao in a ceramic cream color serving bowl.
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Achari 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 Time10 mins
Cook Time15 mins
Marinade Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 adults
Calories: 581kcal
Author: Hina Gujral


Ingredients for marination

  • 1 Cup curd
  • 1 teaspoon ginger-garlic paste
  • 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

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


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.



  • 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.


Serving: 1serving | Calories: 581kcal | Carbohydrates: 46g | Protein: 17g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 30mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 39mg | Calcium: 344mg | Iron: 2mg