Paneer Tikka Pulao Recipe
Paneer Tikka Pulao is a delightful fusion dish that brings together the aromatic, spiced flavors of classic paneer tikka and the fragrant, fluffy rice of a traditional pulao. This North Indian recipe is perfect for a wholesome lunch or dinner, offering a balanced combination of protein-rich paneer and aromatic basmati rice. Paired with a tangy raita, this dish makes for an unforgettable meal. Whether you’re making it for a family gathering or packing it for a weekday lunch box, this easy-to-make recipe will surely impress.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Basmati rice | 1-1/2 cups |
| Onion | 1, finely chopped |
| Green Chilli | 1, slitted |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 |
| Bay leaf (Tej Patta) | 1 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Sunflower oil | 2 teaspoons |
| Salt | As required |
| Paneer (Homemade Cottage Cheese) | 200 grams, cubed into 1-inch pieces |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Gram flour (Besan) | 3 teaspoons |
| Red Chilli powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| Ginger garlic paste | 1 tablespoon |
| Coconut oil | As required for frying |
Nutritional Information (Approx. per serving):
| Nutrient | Value (Per Serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | 450 mg |
| Vitamin A | 10% DV |
| Vitamin C | 8% DV |
| Calcium | 15% DV |
| Iron | 12% DV |
Instructions:
Step 1: Preparing the Rice
- Wash and Soak the Rice: Begin by washing the basmati rice under cold running water. Once the rice is clean, soak it in water for 30 minutes to ensure that the grains cook up fluffy and separate. After soaking, drain the water and set aside.
Step 2: Marinating the Paneer
- Make the Marinade: In a large mixing bowl, combine 2 tablespoons of curd (yogurt), 3 teaspoons of gram flour (besan), 1 tablespoon ginger garlic paste, 1 teaspoon red chilli powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon kasuri methi (dried fenugreek leaves), and salt to taste. Mix everything thoroughly into a thick, smooth paste.
- Coat the Paneer: Add the cubed paneer pieces to the marinade. Gently toss the paneer so that the marinade coats each cube evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and marinate.
Step 3: Cooking the Paneer
- Fry the Paneer Tikkas: Heat 2 teaspoons of sunflower oil in a griddle or flat pan over medium heat. Once hot, place the marinated paneer cubes in the pan, ensuring they don’t touch each other. Fry the paneer until golden and slightly crispy on all sides, about 5-7 minutes. Remove from the pan and set aside.
Step 4: Making the Pulao
- Tempering the Spices: Heat 1 teaspoon of oil in a pressure cooker. Add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for about 30 seconds until the spices release their fragrance.
- Cook the Onions and Green Chilli: Add the finely chopped onion and slitted green chilli to the cooker. Sauté for 3-4 minutes, until the onions soften and turn translucent.
- Add the Paneer Tikkas and Spices: Gently add the fried paneer tikkas to the cooked onions. Sprinkle in the turmeric powder, garam masala powder, and stir everything together carefully to avoid breaking the paneer cubes.
- Add the Rice: Add the drained basmati rice to the pressure cooker. Gently sauté for a minute, ensuring that the rice is coated with the spices and paneer.
- Cook the Pulao: Pour 3 cups of water into the cooker along with salt to taste. Stir to combine and bring the mixture to a boil. Once it reaches a boil, close the lid of the pressure cooker, and cook on medium heat for 1 whistle. After the pressure is released naturally, open the lid and gently fluff the rice with a fork to separate the grains.
Step 5: Garnishing and Serving
- Garnish: Garnish the Paneer Tikka Pulao with freshly chopped coriander leaves for an added burst of color and flavor.
- Serve: Serve hot with a side of cooling tomato onion raita or tangy tadka raita for a well-rounded meal. This dish is perfect for a simple Sunday lunch, a family gathering, or even as a packed lunch for work or school.
Tips for the Perfect Paneer Tikka Pulao:
- Rice Texture: For the best texture, soak the rice for at least 30 minutes to ensure it cooks perfectly.
- Paneer: Homemade paneer works best for this dish, as it retains a soft texture while grilling and frying. You can also use store-bought paneer, but make sure to use fresh paneer for the best results.
- Spice Adjustments: Adjust the level of heat by adding more or less red chilli powder based on your preference. The balance of spices will give the dish its signature flavor, so feel free to play around with the spices according to your taste.
- For a Smoky Flavor: If you enjoy the smoky aroma of tandoori food, consider using a charcoal smoking method to infuse a smoky flavor into the paneer before adding it to the rice.
Why You’ll Love This Recipe:
Paneer Tikka Pulao combines the best of two beloved Indian dishes: Paneer Tikka and Pulao. The spiced, slightly crispy paneer tikkas give a rich texture and depth of flavor to the rice, making it a one-pot meal that is both hearty and aromatic. The addition of spices like garam masala, turmeric, and kasuri methi enhances the flavor profile, giving this dish a traditional North Indian touch. It’s perfect for special occasions, casual meals, or even as a lunch box treat. So, why wait? Bring the flavors of India to your kitchen with this vibrant and delicious Paneer Tikka Pulao!
Serving Suggestions:
- Pair with Tomato Onion Raita or Tadka Raita for a complete and satisfying meal.
- Can be served with a side of salads or pickles for a refreshing contrast to the rich flavors of the pulao.
Enjoy your flavorful, aromatic, and vibrant Paneer Tikka Pulao!
