In a hurry to cook Something for the guests, then Paneer Tikka Pulao is fun

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If rice is left or guests are coming to the house or if you do not have the heart to spend a lot of time in the kitchen on Sundays, then the recipe of Paneer Tikka Pulao is the best in every way.

For how many people : 3

Material :

For marination
Curd – 1 cup, Ginger-garlic paste – 1 tsp, Salt – as per taste, Red chilli powder – 1 tsp, Turmeric powder – 1 tsp, Chaat masala – 1 tsp, Cumin powder – 1 tsp, Mustard oil – 1/4 cup, Kasuri Methi – 1 tbsp
other things
Basmati rice – 1 cup, Paneer (cut into cubes) – 200 grams, Chopped onions – 1 cup, Chopped capsicum – 1/4 cup, Chopped yellow capsicum – 1/4 cup, Chopped red capsicum – 1/4 cup, Panchphoran – 1 tbsp, Bay leaves – 1, Ghee – 2 tbsp

Method :

Wash basmati rice thoroughly with water and soak it for 15-20 minutes. After that cook the rice.
Marinate Method
In a bowl add curd, ginger-garlic paste, mustard oil, all spices and kasoori methi and mix well.
After this, add all three types of capsicum and paneer in it. Mix with light hands in such a way that the paste is applied on the paneer and capsicum and then keep it in the fridge for 2-3 hours.
Now heat ghee in a pan. Add tempering of Panchphoran, bay leaves to it. Then add chopped onion and fry it till it becomes golden. After this, it is the turn to add the marinated vegetables, which is to be cooked for 5-6 minutes. Not more than this otherwise the texture of the casserole may get spoiled. Mix the remaining paste of the marination with the spices. Now mix cooked rice in it. Mix the rice well. Keep it covered for 4-5 minutes, after that turn off the gas…. After 2-3 minutes, serve hot.

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