A simple one-pot lunch recipe- Paneer Tikka Pulao

Paneer Tikka Pulao is a simple one pot meal that is prepared by cooking marinated and pan-roasted Paneer tikka along with rice and spices in a pressure cooker.

Paneer Tikka Pulao

Prep in: 30 minutes

Cooks in: 20 minutes

Total in: 50 minutes

Makes: 4 servings

Ingredients

• 1-1/2 cups Basmati rice
• 1 Onion
• 1 Green Chilli
• 1 teaspoon Cumin (Jeera) seeds
• 1 Cardamom (Elaichi) Pods/Seeds
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cloves (Laung)
• 1 Bay leaf (tej patta)
• 1/4 teaspoon Turmeric powder (Haldi)
• 1/4 teaspoon Garam masala powder
• 2 teaspoon Cooking oil
• Salt, as required

For the Tikka

• 200 grams Paneer (Homemade Cottage Cheese), cubed into 1 inch thick pieces
• 2 tablespoons Curd (Dahi / Yogurt)
• 3 teaspoons Gram flour (besan)
• 1 teaspoon Red chili powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 tablespoon Ginger Garlic Paste
• Coconut Oil, as required

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How to make

• To begin making Paneer Tikka Pulao, we will wash and soak basmati rice in water for 30 minutes.
• The next step is to make the marinade for the paneer. In a large bowl, combine curd, gram flour, ginger garlic paste, red chili powder, garam masala powder and a little salt.
• Mix everything together into a thick paste. Add paneer cubes to the paste and mix well so that the paste is well coated on each paneer cube. Cover and refrigerate for 30 minutes.
• Heat a griddle and add two teaspoons cooking oil, place the paneer cubes and fry until slightly golden on all sides. Remove from tawa and keep aside.
• The next step is to make the pulao. Heat a teaspoon of oil in a pressure cooker and add cumin seeds, cinnamon, cloves, cardamom and bay leaf. Saute for a minute.
• Add chopped onion and slitted green chili. Saute until the onions turn soft and translucent.
• Once the onions turn soft, add the paneer tikkas, turmeric powder, garam masala powder and mix lightly without breaking the paneer cubes.
• Drain the soaked basmati rice from water and add to the pressure cooker. Saute for a minute until the masalas coat on to the rice.
• Add 3 cups of water along with required amount of salt. Mix well and bring the water to a boil.
• Close the cooker and pressure cook for a whistle. Once the pressure releases naturally, gently fluff the rice with a fork. Garnish with coriander leaves.
• Serve Paneer Tikka Pulao along with a raita for a simple lunch