Paneer Tikka Pulao Recipe
Paneer Tikka Pulao is a delightful and aromatic one-pot dish that blends the succulent flavors of marinated and pan-roasted paneer tikka with fluffy basmati rice and a mix of fragrant spices. This dish is a perfect choice for a hearty lunch or a quick weeknight dinner. The rich spices and soft cubes of paneer bring a comforting warmth to your meal, making it a favorite among vegetarians and those seeking a satisfying, flavorful rice dish.
This recipe offers a perfect balance of tender, grilled paneer and spiced rice, cooked together in a pressure cooker, making it incredibly easy and quick to prepare. Whether you’re cooking for your family or looking to pack a delicious lunch, Paneer Tikka Pulao is an ideal dish to enjoy any time of the day.
Ingredients for Paneer Tikka Pulao
For the Pulao:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 ½ cups |
| Onion | 1 medium, finely chopped |
| Green Chilli | 1, slit |
| Cumin seeds (Jeera) | 1 tsp |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Bay leaf (Tej Patta) | 1 |
| Turmeric powder (Haldi) | ¼ tsp |
| Garam masala powder | ¼ tsp |
| Oil | 2 tsp |
| Salt | As required |
For the Paneer Tikka Marinade:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams, cubed into 1-inch thick pieces |
| Curd (Dahi/Yogurt) | 2 tbsp |
| Gram flour (Besan) | 3 tsp |
| Red Chilli powder | 1 tsp |
| Garam masala powder | ½ tsp |
| Kasuri Methi (Dried Fenugreek Leaves) | ½ tsp |
| Ginger Garlic Paste | 1 tbsp |
| Coconut oil | As required |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4-5
Instructions for Preparing Paneer Tikka Pulao
Step 1: Prepare the Rice and Paneer Marinade
-
Soak the Rice: Begin by washing the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 30 minutes to ensure it cooks perfectly without breaking.
-
Make the Marinade for the Paneer:
In a mixing bowl, combine the curd (yogurt), gram flour (besan), red chili powder, garam masala powder, kasuri methi, ginger garlic paste, and salt. Stir everything together until you form a thick marinade.
Add the paneer cubes to the marinade and coat them well with the mixture. Cover the bowl and refrigerate the marinated paneer for at least 30 minutes to allow the flavors to infuse.
Step 2: Prepare the Paneer Tikka
- Grill the Paneer:
Heat a tawa (griddle) or a non-stick pan over medium heat and add about 2 teaspoons of oil. Once the oil is hot, add the marinated paneer cubes.
Fry the paneer cubes on all sides until they are golden and slightly crisp. This should take about 5-7 minutes. Once done, remove the paneer from the pan and set aside.
Step 3: Cooking the Pulao
-
Temper the Spices:
In a pressure cooker, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add cumin seeds, cardamom, cinnamon stick, cloves, and bay leaf. Sauté for about 1 minute until the spices release their aroma. -
Sauté the Onions and Green Chilli:
Add the finely chopped onions and slit green chili to the cooker. Sauté until the onions become soft and translucent, stirring occasionally to avoid burning. -
Add the Paneer and Spices:
Now, add the fried paneer cubes to the cooker along with turmeric powder and garam masala powder. Stir gently to coat the paneer with the spices, being careful not to break the cubes. -
Cook the Rice:
Drain the soaked rice and add it to the cooker. Sauté the rice for about a minute to allow the spices to coat the grains.
Add 3 cups of water along with salt to taste. Stir everything together and bring the mixture to a boil.
Step 4: Pressure Cook the Pulao
- Once the water comes to a boil, close the pressure cooker lid and cook for 1 whistle on medium heat.
After the first whistle, lower the heat and let the cooker sit for 5-6 minutes. Then, turn off the heat and let the pressure release naturally.
Step 5: Fluff and Serve
- Once the pressure has been released, open the lid and gently fluff the rice with a fork to separate the grains.
- Garnish the Paneer Tikka Pulao with freshly chopped coriander leaves for added freshness and flavor.
Step 6: Serving Suggestions
- Serve your delicious Paneer Tikka Pulao with a side of Tomato Onion Raita or Tadka Raita to balance out the spices and add a cooling effect to the dish.
- This pulao also pairs well with a simple green salad or a tangy pickle for extra zest.
Tips and Variations:
- Paneer: If you prefer a lighter version, you can opt to use low-fat paneer or even tofu as a substitute for paneer.
- Spices: Feel free to adjust the quantity of garam masala or red chili powder to suit your spice preference. You can also add a pinch of saffron or rose water for a royal touch.
- Veggies: You can add vegetables like peas, carrots, or beans to the pulao for a more wholesome meal.
- Rice Alternatives: If you don’t have basmati rice, you can use any long-grain rice, though the fragrance and texture may differ.
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | 290 kcal |
| Protein | 8g |
| Carbohydrates | 40g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 250mg |
| Calcium | 150mg |
| Iron | 2mg |
Paneer Tikka Pulao is a flavorful, hearty, and satisfying dish that combines the smoky goodness of paneer tikka with aromatic basmati rice and a medley of spices. This easy-to-make dish brings the best of North Indian cuisine to your plate in just under an hour, making it perfect for a special weekend lunch or even a quick dinner. Whether you serve it with a side of raita or enjoy it on its own, this pulao will surely become a favorite in your home.
