Paneer Tikka Pulao Recipe
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.
Servings: 4
Calories: 581kcal
Equipment
Ingredients
Ingredients for marination
- 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
- ¼ 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
- ¼ Cup diced capsicum
- ¼ Cup diced yellow bell pepper
- ¼ 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.
Video
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.
Nutrition
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