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PANEER TIKKA PULAO Recipe
|Paneer||1 1⁄2 Cup (24 tbs), cut into cubes|
|Onions||1⁄2 Cup (8 tbs), cut into wedges|
|Curds||1⁄2 Cup (8 tbs)|
|Bengal gram||1⁄2 Teaspoon|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Chilli powder||2 Teaspoon|
|Methi leaves||1⁄2 Teaspoon, dried|
|Garam masala||1⁄2 Teaspoon|
|Coriander||2 Tablespoon, chopped|
|Mustard oil||2 Tablespoon|
|Long rice||1 1⁄2 Cup (24 tbs)|
|Cumin seeds||1 Teaspoon|
|Cinnamon stick||1 Inch|
|Mint sprig||3 (For the garnish)|
Calories 546 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 12.1 mg
Sodium 450.9 mg18.8%
Total Carbohydrates 67 g22.3%
Dietary Fiber 3.5 g14%
Sugars 6.2 g
Protein 17 g34.9%
Vitamin A 30.4% Vitamin C 35.3%
Calcium 18.3% Iron 13.4%
*Based on a 2000 Calorie diet
Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
Arrange the paneer, onions and capsicum on 4 skewer sticks.
Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
For the rice
Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
How to proceed
Heat the oil in a non-stick pan.
Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
Garnish with the sprig of mint and serve immediately.