Paneer Tikka Pulav

I love this dish because it is a combination of two of my favorite dishes Paneer Tikka and Pulav. This is the ultimate flavor combo. Usually, pulavs and biryanis, have potato balls made with paneer and other spices, and they are deep fried. To make this dish a little healthy, one can use fat-free cooking spray to cook marinated paneer. Even paneer can be replaced with tofu, for extra health consciousness. This pulav goes wonderfully well with Raita, but my personal favorite is Gujarati Kadhi.

Ingredients:-

-- For Paneer Tikka Marinade

• 1 cup Paneer, diced small
  
• 1/2 cup Yogurt
  
• 3 Garlic, grated
  
• 1/2 tsp Ginger, grated
  
• 1 tsp Red Chili Powder
  
• 1/2 tsp Dhania-Jeera Powder
  
• 1/2 tsp Tandoori Masala
  
• 1 tsp Olive Oil
  
• 1 tbsp Lemon Juice
  
• 1/2 tsp Rice Flour
  
• Salt to taste
  

-- For Pulav

• 1 -1/2 cup Basamati Rice
  
• 2 Cinnamon Stick
  
• 3-4 Cloves
  
• 3 Bay Leaves
  
• 3-4 Cardamom
  
• 3 Green Chili, chopped
  
• 1-1/2 tsp Biryani/Pulav Masala
  
• 1 tsp Dhania-Jeera powder
  
• 4 Garlic Cloves, chopped
  
• 1 tsp Ginger Grated
  
• 3/4 cup Mix Vegetable, boiled
  
• 1/4 cup Mix Red, Yellow, and Green Bell Pepper, chopped
  
• 1 small Onion, sliced
  
• 3 tbsp Olive Oil
  
• 2 tbsp Lemon Juice
  
• Salt to taste
  

Method:-

-- For Paneer Tikka

1. Mix paneer and lemon juice and keep them aside for 10 minutes.

2. In the mean time, mix yogurt, red chili, dhania-jeera powder, tandoori masala, garlic, ginger, olive oil, rice flour, and salt in a bowl.

3. Add lemon-juice-coated paneer into the marinade bowl and mix well.

4. Pour the entire mixture into the Ziploc, and let it marinate for 5-6 hours in refrigerator.

5. After 5-6 hours, apply cooking spray into non-stick skillet.

6. Cook paneer cubes until cooked and all sides are golden brown.

-- For Pulav

1. Soak rice for 30 minutes. Then wash well.

2. Cook rice into the boiling water with 1 tbsp oil and lemon juice, until they are Al dente. Drain well.

3. Heat rest of oil in pan. Add bay leaves, cloves, cardamom, and cinnamon. Toast them for 1-2 minutes.

4. Add onion and cook until its translucent.

5. Add garlic, ginger, bell peppers, vegetables (peas, carrot, corn, lima beans etc), biryani/pulav masala, dhania-jeera, green chili, and salt.

6. Mix well and cook for 4-5 minutes on medium-low heat.

7. Add rice, paneer tikka, and 1 tbsp marinade yogurt, mix well. Cover pan with lid and cook for 4-5 minutes on low heat.

8. Sprinkle chopped mint and serve hot with raita or kadhi.

Enjoy...


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite



This is my entry to Easy Craft's Mixed Rice Varieties Event.