See Recipe In हिन्दी (Hindi)
Paneer tikka pulao recipe with step-by-step pictures and a recipe video. The pulao tag in ‘Paneer tikka Masala Pulao’ might seem confusing to you and probably you have heard it for the first time, right? To be very honest, it was also new to me a few years back until I came across an amazing restaurant where they serve this exceptional pulao recipe.
Paneer pulao is also know Paneer butter pulao or rice. Some also refer this to as paneer tikka biriyani. If you prefer more pulao recipes than you can see these recipes like tawa pulao, paneer butter pulao and Gatte ka pulao.
You can learn more about paneer nutrition here.
On enquiring the chef, we found out that it’s awesome basmati rice and the authentic Paneer Butter Masala combination, where the prior is sautéed with the gravy of the latter.
New recipes obviously excite a foodie like me but what heightened it was when I discovered that this veg pulao allows for better utilization of leftover rice. Those wondering how to use leftover paneer butter masala too can take advantage of this novel recipe and create something special out of the ordinary cuisine.
Paneer Butter Masala Pulao restaurant style is not a regular dish at my house but not a single get-together or a family occasion has gone without it. I believe that the secret to a perfect aromatic pulao is definitely the gravy, spiced up with fragrant masala, which includes the specially prepared onion paste.
You will discover different types of pulao recipes on my blog page but this is something I’m proud of because it’s an exceptional dish that smugly takes up a crucial place in the leftover food recipes Indian style category. Of course, there’s no separate section with that name as such but you can definitely make out from their recipes.
You can serve this with any gravy sabzi or pair paratha
Paneer Butter Pulao
Ingredients
- 4 cups Rice left over
- 200 grams Paneer cut into cubes
- 2 Tomatoes medium sized finely chopped
- 1/2 cup Capsicum finely chopped
- 3/4 cup Green peas boiled
- Coriander leaves Freshly chopped
- Salt to taste
- 3/4 tsp turmeric powder
- 1 1/2 tsp red chilly powder
- 1 tsp garam masala
- 1 piece bay leaf
- 2 -3 pieces cloves
- 3-4 tbsp butter
To make Onion Paste:
- 2 Onions medium sized roughly chopped
- 2 pieces Green chilly
- 1 inch Ginger chopped
- 1/8 tsp fenugreek seeds
- 1/8 tsp black pepper corns
- 1 tsp coriander seed
- 1 tsp cumin seed
Instructions
- To make onion paste put onion, green chilly, chopped ginger, cumin seeds, coriander seed, fenugreek seeds, black pepper corns, add little water and grind it into smooth paste. Keep aside
- To roast the paneer add 2 tbsp butte and let it melt, once it melts add paneer cubes and shallow fry it on medium high flame till it becomes golden brown all around. You can also deep fry the paneer.
- Once done take out the roasted paneer pieces from the pan and keep aside
- In the same pan add 1 tbsp butter and melt it, once butter gets little hot add bay leaf, cloves and sauté it for few seconds.
- Now add grounded onion paste and sauté it on medium flame till the oil gets separated from the onion paste. It takes around 4-5 minutes.
- Once cooked adds chopped tomatoes, mix it well and cook till it becomes soft and mushy. You can also grind tomatoes and puree it.
- Once tomatoes become soft add capsicum, boiled peas and cook it for 2-3 minutes on medium flame.
- Add red chilly powder, turmeric powder, garam masala, 2 tsp salt or as per taste, mix it well and cook for further 2 minutes.
- Mixture has become dry so add 2-3 tbsp of water so that rice will get coated well with spices.
- Now lastly add left over rice, freshly chopped coriander leaves and mix it well. Mix very gently so that rice does not get break.
- Lastly add fried paneer and mix it well.
- Paneer butter masala pulao is ready to serve.
See Recipe Video
Nutrition
Equipments Used:
Philips Mixer, Prestige Pan, Prestige induction
How to make Paneer butter Masala Pulao:
- To make onion paste put onion, green chilly, chopped ginger, cumin seeds, coriander seed, fenugreek seeds, black pepper corns, add little water and grind it into a smooth paste. Keep aside
- To roast the paneer add 2 tbsp butte and let it melt, once it melts add paneer cubes and shallow fry it on medium high flame till it becomes golden brown all around. You can also deep fry the paneer.
- Once done take out the roasted paneer pieces from the pan and keep aside
- In the same pan add 1 tbsp butter and melt it, once butter gets little hot add bay leaf, cloves and sauté it for few seconds.
- Now add grounded onion paste and sauté it on medium flame till the oil gets separated from the onion paste. It takes around 4-5 minutes.
- Once cooked adds chopped tomatoes, mix it well and cook till it becomes soft and mushy. You can also grind tomatoes and puree it.
- Once tomatoes become soft add capsicum, boiled peas and cook it for 2-3 minutes on medium flame.
- Add red chilly powder, turmeric powder, garam masala, 2 tsp salt or as per taste, mix it well and cook for further 2 minutes.
- The mixture has become dry so add 2-3 tbsp of water so that rice will get coated well with spices.
- Now lastly add leftover rice, freshly chopped coriander leaves and mix it well. Mix very gently so that rice does not break.
- Lastly, add fried paneer and mix it well.
- Paneer butter masala pulao is ready to serve.
As always, I am sharing this remarkable recipe with you all. If you are seeking something that will provide you with some ideas on how to use leftover Paneer Butter Masala or rice, take a cue from this recipe. You can also subscribe to Mint’s Recipe YouTube page and check out the Paneer Tikka Masala Pulao video.
See Recipe In हिन्दी (Hindi)
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