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Cooking Time : 20 mins.
Preparation Time : 15 mins.

Serves 4. 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.


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