Paneer Tikka Pulao Recipe
Paneer Tikka Pulao Recipe is a flavourful one pot rice dish with Paneer Tikka adding the flavour to the rice. It makes for a perfect sunday meal that can be carried over for your lunch box the next day with raita of your choice.
Paneer Tikka Pulao is a simple one pot meal that is prepared by cooking marinated and pan roasted Paneer tikka along with rice and spices in a pressure cooker.
If you have left over paneer tikka from previous day, you can just make this quick rice dish by mixing them together. It makes a brilliant lunch box recipe that can be prepared overnight and carried over for next day's lunch.
If you like this recipe, here are a few more easy and homemade Paneer recipes:
- 1-1/2 cups Basmati rice
- 1 Onion
- 1 Green Chilli
- 1 teaspoon Cumin seeds (Jeera)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Garam masala powder
- 2 teaspoon Sunflower Oil
- Salt , as required For the Tikka
- 200 grams Paneer (Homemade Cottage Cheese) , cubed into 1 inch thick pieces
- 2 tablespoons Curd (Dahi / Yogurt)
- 3 teaspoons Gram flour (besan)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 tablespoon Ginger Garlic Paste
- Coconut Oil , as required
How to make Paneer Tikka Pulao Recipe
To begin making Paneer Tikka Pulao, we will wash and soak basmati rice in water for 30 minutes.
The next step is to make the marinade for the paneer. In a large bowl, combine curd, gram flour, ginger garlic paste, red chilli powder, garam masala powder and little salt.
Mix everything together into thick paste. Add paneer cubes to the paste and mix well so that the paste is well coated on each paneer cube. Cover and refrigerate for 30 minutes.
Heat a griddle and add two teaspoons cooking oil, place the paneer cubes and fry until slightly golden on all sides. Remove from tawa and keep aside.
The next step is to make the pulao. Heat a teaspoon of oil in a pressure cooker and add cumin seeds, cinnamon, cloves, cardamom and bay leaf. Saute for a minute.
Add chopped onion and slitted green chilli. Saute until the onions turn soft and translucent.
Once the onions turn soft, add the paneer tikkas, turmeric powder, garam masala powder and mix lightly without breaking the paneer cubes.
Drain the soaked basmati rice from water and add to the pressure cooker. Saute for a minute until the masalas coat on to the rice.
Add 3 cups of water along with required amount of salt. Mix well and bring the water to a boil.
Close the cooker and pressure cook for a whistle. Once the pressure releases naturally, gently fluff the rice with a fork. Garnish with coriander leaves.