Paneer Tikka Pulao

Ingredients

• 2 cups Basmati rice, soaked for 30 minutes
• 250 grams Paneer, cut into 1-inch cubes
• 0.5 cup Thick Greek yogurt
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Garam masala
• 1.5 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. 1

   In a large bowl, whisk yogurt with ginger-garlic paste, chili powder, and garam masala to create the tikka marinade.

2. 2

   Fold the paneer cubes and bell peppers into the marinade and let them rest for at least 30 minutes.

3. 3

   Par-boil the soaked Basmati rice in salted water with whole spices until it is 70% cooked, then drain and set aside.

4. 4

   In a heavy-bottomed pan, heat ghee and sauté the marinated paneer and peppers over high heat until charred and smoky.

5. 5

   Remove half of the paneer mixture, then layer half of the par-boiled rice over the remaining paneer in the pan.

6. 6

   Add the remaining paneer mixture as a second layer, followed by the rest of the rice.

7. 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. 8

   Let the pulao rest for 10 minutes before fluffing gently with a fork to serve.