Paneer Tikka Rice

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup thick dahi (yogurt)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 tablespoon kasturi methi
• 1 tablespoon besan
• 1 tablespoon oil (for marinade)
• 2-3 tablespoons oil or ghee (for sautéing)
• 1 tablespoon ginger-garlic paste
• 1/2 cup chopped red onion
• 1 cup diced green, yellow, and orange bell peppers
• 1 cup cubed paneer
• 2 cups pre-boiled basmati rice
• Juice from half a lemon
• A handful chopped coriander leaves

1. 1In a bowl, combine thick dahi with red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasturi methi, and 1 tablespoon oil.
2. 2Whisk the mixture thoroughly until smooth, then add besan and whisk again to form a consistent, thick marinade.
3. 3Heat 2-3 tablespoons oil or ghee in a non-stick frying pan.
4. 4Sauté ginger-garlic paste until aromatic, then add chopped red onions and cook until translucent.
5. 5Add diced colorful bell peppers and sauté until slightly tender-crisp.
6. 6Introduce cubed paneer to the pan.
7. 7Pour the prepared tikka marinade over the paneer and vegetables, and stir well on medium heat, allowing them to absorb flavors and the marinade to thicken.
8. 8Add pre-boiled white rice to the pan and mix thoroughly with the paneer tikka mixture.
9. 9Squeeze fresh lemon juice over the entire dish and sprinkle with chopped coriander leaves.
10. 10Perform a final mix to integrate the lemon juice and coriander.

These instructions are our analysis of the original video. Watch on YouTube →