Paneer Tikka Pulao

For the paneer tikkas
1½ cups paneer, cut into 50 mm. (2") cubes
½ cup capsicum, cut into 50 mm. (2") pieces
½ cup onions, cut into thick wedges
½ cup thick curds
½ tsp Bengal gram flour (besan)
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
2 tbsp chopped coriander
2 tbsp mustard oil
salt to taste
For the rice
1½ cups long grained rice
½ tsp cumin seeds (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
25 mm. (1") stick cinnamon (dalchini)
1 tbsp oil
salt to taste
Other ingredients
2 tbsp oil
For the garnish
a sprig of mint


For the paneer tikkas
1.Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2.Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3.Arrange the paneer, onions and capsicum on 4 skewer sticks.
4.Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
For the rice
1.Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
2.Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
3.When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
4.Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
How to proceed
1.Heat the oil in a non-stick pan.
2.Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
3.Garnish with the sprig of mint and serve immediately.