Paneer Tikka Pulao is a vegetarian Indian pulao recipe. It is one of the most delicious ways to use the leftover paneer tikka. Be sure to watch the video!
The word ‘Achaari’
If you are familiar with Indian cuisine – then you must have come across the word achaari often used as a prefix for certain dishes.
The Indian pickles in Hindi are called ‘ achaar ‘. And the spice mix used in making the pickles is known as achaar masala . The word ‘achaari’ describes any dish with the taste/flavor or aroma of a pickling spice mix.
This special achari paneer pulao has the flavor and aroma of an Indian pickle, making it truly tantalizing.
The Story of Tikka Pulao
Achari Paneer Tikka Pulao is one of the simplest pulao recipes. It has the underlying flavor of pickle and the tandoori paneer tikka .
Oh my god, this paneer pulao is just so delicious that you can finish the entire casserole in one go with a bowl of chilled pomegranate raita .
Last week, we hosted a few friends for a get-together. After dinner, we were left with marinated paneer and vegetables in the tikka masala. The next day, I quickly tossed the marinated vegetables and paneer with the rice. A delicious one-pot meal was ready in less than 30 minutes. Isn’t that amazing?
The rice absorbed all the flavor of marinated vegetables and turned finger-licking good more like paneer biryani. I packed it for the husband’s lunchbox as well and he too loved it.
Recipe Variation
Vegan : To make a vegan pulao you can use tofu instead of paneer along with vegetables. Or use soya chunks. Skip using ghee for cooking.
Vegetables: From colorful bell peppers, potatoes, and green peas , to zucchini , you can add any vegetable of your choice to this paneer pulao.
Rice: I always use long grain basmati rice to make paneer pulao. But you can use brown rice or any other local variety of rice available. Brown Rice makes paneer pulao a more wholesome combination of protein, fiber, and whole grains.
The best part about this pulao recipe is – you can use leftover cooked rice as well to make it.
Watch Pulao Video
Serving Suggestion
The paneer tikka pulao tastes best with a chilled, refreshing green boondi raita , kachumber salad , papadum, sliced onion, and a dollop of ghee on top.
If you are not too keen on serving raita with pulao it tastes good with plain curd or masala curd as well.
You can store the leftover pulao in an airtight container in the refrigerator for 4 – 5 days. It reheats well in a microwave. Hence, it is one of my favorite dishes for office lunch boxes , or potlucks .
More Indian Rice Recipes
- Curd Rice
- Lemon Rice
- Dal Khichdi
- Chana Pulao
- Chana Dal Pulao
- Mushroom Pulao
- Vegetable Pulao
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients for marination
- ▢ 1 Cup curd
- ▢ 1 teaspoon ginger-garlic paste ( see recipe )
- ▢ Salt to taste
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon Chaat Masala
- ▢ 1 teaspoon cumin powder
- ▢ ¼ Cup mustard oil (sarson)
- ▢ 1 tablespoon kasuri methi
Other Ingredients:
- ▢ 1 Cup uncooked basmati rice
- ▢ 200 gram paneer (cottage cheese), cut into cubes
- ▢ 1 Cup diced onion
- ▢ ¼ Cup diced capsicum
- ▢ ¼ Cup diced yellow bell pepper
- ▢ ¼ Cup diced red bell pepper
- ▢ 1 tablespoon Bengali Panch Phoran (see notes)
- ▢ 1 bay leaf (tej patta)
- ▢ 2 tablespoon ghee
Instructions
Soak Rice
- Clean, wash and soak basmati rice in water for 15 – 20 minutes.
- Cook soaked rice in 2 cups of water. Adjust the quantity of water as per your rice variety.
- Cook rice. Fluff the cooked rice using a fork. Set it aside.
Marinade Paneer:
- Combine curd, spices, ginger – garlic paste, mustard oil, and kasuri methi in a bowl. Whisk to make a smooth lump free marinade.
- Add capsicum, paneer, and bell peppers to the marinade. Mix nicely to coat each piece with the marinade. Keep in the fridge for 2 – 3 hours or overnight.
Make Pulao:
- Heat ghee in a frying pan. Add the panch phoran and bay leaf. Cook for few seconds till the aroma of spices is released.
- Add the onion. Cook till the onion turns soft. No need to brown the onion.
- Add the marinated vegetables and fry for 5 – 6 minutes. Do not cook the vegetables for too long. They should have a crunch to them. You can add the leftover marinade as well
- Add cooked rice, and mix gently. Cover and cook the pulao over low heat for 5 – 6 minutes for the rice to absorb the flavor.
- Serve Achaari Paneer Tikka Pulao warm with raita and salad.
Recipe Notes:
- Bengali Panch Phoran is a combination of nigella seeds (kalonji), fenugreek seeds (methi dana), fennel (saunf), cumin seeds (jeera), black mustard seeds (rai).
- You can add a teaspoon of achaar masala or pickle spice mix as well in the marinade.
- You can keep marinated vegetables and paneer overnight or for 2 – 3 hours in the fridge.
- Do not add too much water to cook the rice. We need fluffy rice for making the pulao.
- Fluff the pulao using a fork before serving.
Nutrition
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Paneer Tikka Pulao Recipe
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
Ingredients for marination
- 1 Cup curd
- 1 teaspoon ginger-garlic paste ( see recipe )
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon Chaat Masala
- 1 teaspoon cumin powder
- ¼ Cup mustard oil (sarson)
- 1 tablespoon kasuri methi
Other Ingredients:
- 1 Cup uncooked basmati rice
- 200 gram paneer (cottage cheese), cut into cubes
- 1 Cup diced onion
- ¼ Cup diced capsicum
- ¼ Cup diced yellow bell pepper
- ¼ Cup diced red bell pepper
- 1 tablespoon Bengali Panch Phoran (see notes)
- 1 bay leaf (tej patta)
- 2 tablespoon ghee
Instructions
Soak Rice
- Clean, wash and soak basmati rice in water for 15 - 20 minutes.
- Cook soaked rice in 2 cups of water. Adjust the quantity of water as per your rice variety.
- Cook rice. Fluff the cooked rice using a fork. Set it aside.
Marinade Paneer:
- Combine curd, spices, ginger - garlic paste, mustard oil, and kasuri methi in a bowl. Whisk to make a smooth lump free marinade.
- Add capsicum, paneer, and bell peppers to the marinade. Mix nicely to coat each piece with the marinade. Keep in the fridge for 2 - 3 hours or overnight.
Make Pulao:
- Heat ghee in a frying pan. Add the panch phoran and bay leaf. Cook for few seconds till the aroma of spices is released.
- Add the onion. Cook till the onion turns soft. No need to brown the onion.
- Add the marinated vegetables and fry for 5 - 6 minutes. Do not cook the vegetables for too long. They should have a crunch to them. You can add the leftover marinade as well
- Add cooked rice, and mix gently. Cover and cook the pulao over low heat for 5 - 6 minutes for the rice to absorb the flavor.
- Serve Achaari Paneer Tikka Pulao warm with raita and salad.
Video
Notes
- Bengali Panch Phoran is a combination of nigella seeds (kalonji), fenugreek seeds (methi dana), fennel (saunf), cumin seeds (jeera), black mustard seeds (rai).
- You can add a teaspoon of achaar masala or pickle spice mix as well in the marinade.
- You can keep marinated vegetables and paneer overnight or for 2 - 3 hours in the fridge.
- Do not add too much water to cook the rice. We need fluffy rice for making the pulao.
- Fluff the pulao using a fork before serving.
Nutrition
Crispy Corn is a crunchy, tasty vegetarian snack. Loaded with the Indian-Chinese fusion flavors these crispy corns are my favorite party snack. I thought I’d share with you my super delicious crispy corn recipe. Be sure to watch the video!
About Crispy Corn
The deep-fried, batter-coated corns became highly popular after a famous restaurant chain in India, called BBQ Nation started serving them for appetizers.
Ok, but before we get to this tasty crispy corn recipe, let’s talk for a second about how much I love it.
Few bites of this addictive snack are never good enough. I highly recommend making a big batch ( as they disappear real fast ).
Plus, they are really easy to make. All is required mixing of ingredients and deep-frying. So if you’re a corn fan, I’d say there’s pretty much no excuse for you not to try them.
BONUS: If you are looking for a vegan + vegetarian + tasty snack to feed the crowd then this crispy corn recipe is worth bookmarking.
Watch Crispy Corn Recipe Video
My Tried & Tested Tips
Corn: I use fresh corn for this crispy corn recipe. Hence, boiling is required to soften them. But if you are using frozen corn, thaw them at room temperature and mix directly with flour (no need of boiling).
Texture: Before coating corn with flour make sure they are not moist or wet. Dry them nicely using a clean kitchen towel.
Chilling: Keeping flour coated corns in the refrigerator for a few minutes make them extra crispy.
Deep-Frying: Crispy Corn are always deep-fried (not pan-fried or shallow fried). But at times, corn pop dangerously in hot oil while frying. Hence, maintain a safe distance from the pan, or lightly cover it with a lid/mesh if popping is too much.
Stir Frying: It is optional to stir fry crispy corn in Indian-Chinese fusion flavors. If you are stir-frying the crispy corn make sure to do it as fast as possible to avoid soggy corns.
Storage: I would not recommend storing the crispy corn. They turn soggy after a few hours at room temperature. It is best to consume them fresh and fast.
More Corn Recipes For You
- Corn Salsa
- Sweet Corn Soup
- Corn Besan Cheela
- Corn Paneer Tikki
- Creamy Corn Soup
- Spinach Corn Sandwich
If you try this recipe and love it, please leave a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 2 Cup sweet corn kernels (frozen/fresh)
- ▢ ¼ Cup + 2 tablespoon corn flour (corn starch)
- ▢ 2 tablespoon all-purpose flour (maida)
- ▢ 1 teaspoon black pepper powder (kali mirch)
- ▢ oil to deep-fry
Other Ingredients:
- ▢ 2 tablespoon cooking oil
- ▢ 1 tablespoon chopped garlic
- ▢ 1 tablespoon chopped ginger
- ▢ 1 medium-size onion, fine chopped
- ▢ 1 teaspoon red chili flakes
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper powder or to taste
- ▢ 1 tablespoon chopped fresh coriander
- ▢ 1 tablespoon chopped spring onion greens
Instructions
- Boil approximately 6 cups of water in a saucepan.
- Add sweet corn and cook for 5 minutes or till bit soft. Transfer to a metal colander. Drain all the water. Allow corn kernels to get dry and cool down a bit.
- In a mixing bowl, combine boiled corn, all-purpose flour, ¼ cup corn flour, salt, and pepper. Mix using your fingers.
- While mixing, gently squeeze corn kernels to remove excess liquid.
- Add remaining 2 tablespoons of corn flour and mix once again to coat corn kernels with flour. Keep in the fridge while the oil is preheated.
- Meanwhile, heat the oil in a deep-frying pan. Deep-fry the corn kernels in small batches until crisp and golden. Cover the pan with the lid while deep-frying if the corn starts popping.
- Once corn kernels turn crunchy, t ransfer to a sieve and not plate.
- Next, heat 2 tablespoon oil in a stir-fry pan. Add ginger, garlic, and finely chopped onion. Stir-fry for 2 – 3 minutes.
- Add the fried corn, red chili flakes, salt, pepper, and coriander. Mix nicely. Turn off the heat.
- Garnish with spring onion greens.
- Serve crispy corn immediately for the evening snack.
Recipe Notes:
- Make sure that corn kernels are completely dry before combing with the flour mixture.
- Be cautious while frying the corn kernels. Stay away from the gas stove as they might pop. It is best to keep a lid nearby. If required, cover the pan with the lid.
- After deep frying, do not cook the corn kernels for a long time. Else, they will become soft.
Nutrition
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