1. •For the paneer tikkas: 2. 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. 3. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes. 4. Arrange the paneer, onions and capsicum on 4 skewer sticks. 5. 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. 6. •For the rice: 7. Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside. 8. Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir. 9. When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes. 10. 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. 11. •How to proceed: 12. Heat the oil in a non-stick pan. 13. Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot. 14. Garnish with the sprig of mint and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
