Zesty Paneer Tikka Pulao: A Flavorful Indian Rice Delight

Paneer Tikka Pulao Recipe

Embark on a culinary journey with this delightful Paneer Tikka Pulao, a splendid fusion of aromatic spices and tender paneer, perfect for a hearty lunch. This North Indian classic is sure to impress both family and guests, combining the richness of marinated paneer with the comforting goodness of pulao.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

| Number of Servings | 4 |

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Instructions

1. Prepare the Rice: Begin by washing the rice thoroughly under cold water until the water runs clear to remove excess starch. Soak the rice in enough water for approximately 30 minutes to achieve optimal fluffiness when cooked.

2. Marinate the Paneer: In a mixing bowl, combine the yogurt, gram flour, ginger-garlic paste, red chili powder, garam masala powder, and salt. Whisk these ingredients until well blended, creating a rich marinade. Gently fold in the paneer cubes, ensuring they are fully coated. Allow the mixture to rest for 30 minutes, letting the flavors meld beautifully.

3. Cook the Paneer: Heat a griddle or frying pan over medium heat and add a drizzle of oil. Once the oil is hot, carefully place the marinated paneer cubes in the pan. Cook until golden brown on all sides, ensuring they are crisp yet tender. Remove the paneer from the heat and set aside.

4. Sauté the Spices: In a heavy-bottomed kadhai or pot, heat a tablespoon of oil. Once hot, add the cumin seeds, cinnamon stick, cloves, cardamom, and bay leaf. Sauté the spices for about a minute until fragrant, allowing their essential oils to release into the oil.

5. Cook the Onions and Chilies: Add the sliced onion and chopped green chili to the pot. Sauté until the onions are translucent and soft, which should take about 3-4 minutes. This step is crucial for building the foundational flavor of the pulao.

6. Combine Ingredients: Once the onions are cooked, gently fold in the prepared paneer tikka, along with turmeric powder and the remaining garam masala powder. Mix well to ensure the spices coat the paneer and onions evenly.

7. Add Rice and Water: Drain the soaked rice and add it to the pot, followed by salt to taste. Stir gently to combine, being careful not to break the rice grains. Pour in 3 cups of water, which will cook the rice to perfection.

8. Cook Under Pressure: Cover the pot with a lid and bring it to a boil. Once boiling, reduce the heat to low and let it cook for 2-3 whistles if using a pressure cooker. If using a traditional pot, cook until the rice is tender and the water has been absorbed, stirring occasionally.

9. Release Pressure and Garnish: Once cooked, turn off the heat and let the pressure release naturally if using a pressure cooker. Once the steam has escaped, open the lid and gently fluff the rice with a fork to separate the grains. Garnish the pulao with chopped fresh coriander for a burst of color and flavor.

10. Serve: Plate the delicious Paneer Tikka Pulao and serve it alongside refreshing sides such as Boondi Raita or Bhindi Raita, as well as crispy papad. This flavorful dish is perfect for any meal, transforming your dining experience into a delightful feast.

Indulge in this exquisite Paneer Tikka Pulao, a dish that not only satisfies the palate but also warms the heart, embodying the true essence of Indian cuisine. Enjoy the delightful medley of spices, textures, and flavors that make each bite a celebration of culinary craftsmanship!