Paneer Tikka Pulao
Basmati rice layered with marinated paneer cubes and smoked bell peppers.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Basmati rice, soaked for 30 minutes
- 250 grams Paneer, cut into 1-inch cubes
- 1/2 cup Thick Greek yogurt
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam masala
- 1 1/2 cups Bell peppers (mixed colors), diced
- 3 tablespoons Ghee or clarified butter
- 1 set Whole spices (Cinnamon, Cardamom, Cloves)
- 1 pinch Saffron strands soaked in warm milk(optional)
Instructions
- 1
In a large bowl, whisk yogurt with ginger-garlic paste, chili powder, and garam masala to create the tikka marinade.
- 2
Fold the paneer cubes and bell peppers into the marinade and let them rest for at least 30 minutes.
- 3
Par-boil the soaked Basmati rice in salted water with whole spices until it is 70% cooked, then drain and set aside.
- 4
In a heavy-bottomed pan, heat ghee and sauté the marinated paneer and peppers over high heat until charred and smoky.
- 5
Remove half of the paneer mixture, then layer half of the par-boiled rice over the remaining paneer in the pan.
- 6
Add the remaining paneer mixture as a second layer, followed by the rest of the rice.
- 7
Drizzle saffron milk over the top, seal the lid tightly with dough or foil, and cook on low heat (Dum) for 15 minutes.
- 8
Let the pulao rest for 10 minutes before fluffing gently with a fork to serve.
Ratings & Reviews
No ratings yet
