Indian
Indian - Biryani and Rice
Paneer Tikka Paneer Pulao
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups basmati rice
- • 300g paneer, cubed
- • 1 cup yogurt
- • 2 tbsp tikka masala
- • 1 large onion, fried crisp
- • 1/2 cup mint leaves
- • 1 tsp saffron, soaked in warm milk
- • 2 tbsp ghee
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Coat the paneer in yogurt and tikka masala and rest for 30 minutes.
2
Phase 2
Grill the paneer until charred at the edges.
3
Phase 3
Parboil the basmati with salt and a few whole spices.
4
Phase 4
Layer the paneer, rice, fried onions, and mint in a heavy pot.
5
Phase 5
Seal the pot and cook on low heat for 20 minutes.
6
Phase 6
Drizzle with saffron milk and ghee, fluff, and serve.