Paneer Tikka Pulao Food

PANEER BUTTER PULAO

Steps:

• To make onion paste put onion, green chilly, chopped ginger, cumin seeds, coriander seed, fenugreek seeds, black pepper corns, add little water and grind it into smooth paste. Keep aside
• To roast the paneer add 2 tbsp butte and let it melt, once it melts add paneer cubes and shallow fry it on medium high flame till it becomes golden brown all around. You can also deep fry the paneer.
• Once done take out the roasted paneer pieces from the pan and keep aside
• In the same pan add 1 tbsp butter and melt it, once butter gets little hot add bay leaf, cloves and sauté it for few seconds.
• Now add grounded onion paste and sauté it on medium flame till the oil gets separated from the onion paste. It takes around 4-5 minutes.
• Once cooked adds chopped tomatoes, mix it well and cook till it becomes soft and mushy. You can also grind tomatoes and puree it.
• Once tomatoes become soft add capsicum, boiled peas and cook it for 2-3 minutes on medium flame.
• Add red chilly powder, turmeric powder, garam masala, 2 tsp salt or as per taste, mix it well and cook for further 2 minutes.
• Mixture has become dry so add 2-3 tbsp of water so that rice will get coated well with spices.
• Now lastly add left over rice, freshly chopped coriander leaves and mix it well. Mix very gently so that rice does not get break.
• Lastly add fried paneer and mix it well.
• Paneer butter masala pulao is ready to serve.

PANEER TIKKA PULAO

Steps:

• For this recipe marinate paneer cubes for 3-4 hours.
• Grill paneer cubes either in a pan or in the oven. Follow step by step directions in our paneer tikka recipe.
• Once toasted from all the sides, set them aside.
• Assemble all the ingredients required for pulao.
• Have your starch free rice ready. Follow the above link to a step by step recipe of making starch free rice.
• Peel onion and deseed a capsicum. Cut them in cubes.
• Heat oil in a pan, add bay leaves, whole red chilies, cumin seeds and black and green cardamon. Pour the left over batter of paneer tikka masala and cook. Add cinnamon powder and mix. Soon you will see curd becoming all watery and grains of curd are separated. Keep stirring.
• Stir in garam masala, salt and keep sauteing till liquid is reduced to 1/4 its quantity.
• Add cubed onions and capsicum and mix.
• Cover the pan and allow it to cook for 1 minutes. Don't cook for a longer time or else they will become soggy.
• At this point the veggies will be tender and still have a lot of crunchiness left.
• To this pan add boiled rice..
• If you prefer your pulao to be spicy add red chili flakes or you may skip this part.
• Mix and gently toss the rice with vegetables and spices.
• Mix in paneer tikka cubes and gently toss to combine.
• Adjust your seasonings. This grainy curd which curdles from the leftover marinade gives an extra flavor to this dish.
• Serve hot with pickle or green chutney.

PANEER TIKKA

Steps:

• Combine the curds,ginger-garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
• Add the paneer and capsicum and keep aside for 15-25 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
• Serve hot,sprinkled with chaat masala.

PANEER TIKKA PULAO

Steps:

• •For the paneer tikkas:.
• Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
• Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
• Arrange the paneer, onions and capsicum on 4 skewer sticks.
• Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
• •For the rice:.
• Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
• Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
• When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
• Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
• •How to proceed:.
• Heat the oil in a non-stick pan.
• Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
• Garnish with the sprig of mint and serve immediately.