Paneer Tikka Pulao

INGREDIENTS
FOR PANEER TIKKA

• 1 1/2 cups paneer (cottage cheese), cut into 2" cubes
• 1/2 cup capsicum  cut into 2” cubes
• 1/2 cup onions, cut into 2” cubes
• Poonjiaji’s Tikka Marinade
• 2 tbsp oil

FOR RICE

• 1 1/2 cups basmati, soaked for 15 minutes and drained
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 2 cloves (laung / lavang)
• 1 bayleaf (tejpatta)
• 1 stick cinnamon (dalchini)
• salt to taste
• 1 tbsp oil
• a sprig of mint (phudina)

METHOD
FOR PANEER TIKKA

1. In a bowl, take Poonjiaji’s Tikka Marinade and add the paneer, capsicum and onions to it, mix gently and keep aside tomarinate for 10 to 15 minutes.
2. Arrange the paneer, onions and capsicum on 4 skewer sticks.
3. Heat the remaining 1 tbsp of oil on a non-stick tava (griddle)and cook the paneer tikkas for 4 to 5 minutes or till they are lightly browned from all the sides. Remove from the skewers and keep aside.

FOR RICE

1. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, bayleaf and cinnamon and sauté on a medium flame for a few seconds.
2. When the cumin seeds crackle, add the rice and salt and sauté on a medium flame for 2 minutes.
3. Add 3 cups of hot water, cover with a lid and cook on a slow flame for 10 to 15 minutes or till the rice is cooked, while stirring occasionally.
4. Separate each grain of rice very lightly with a fork and keep aside.

HOW TO ASSEMBLE

1. Heat the oil in a broad non-stick pan, add the paneer tikkas and rice, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
2. Serve immediately garnished with a sprig of mint.