Receta Pudina Paneer Tikka Rice | Mint Paneer Tikka Rice
Ingredients
- For The Rice
- 1 Tbsp Ghee | Clarified butter
- 1 tsp Cumin seeds
- 1 Cup Rice
- For the Paneer Tikka
- 250 gms Paneer, Cubed or triangled
- 1 Medium sized Onions, cubed
- 1 Medium sized Capsicum, Cubed
- 2-3 no's green chilies (based on your spice level)
- 1 Cup Loosely packed Mint leaves
- Few Coriander leaves
- ~2 Tbsp Lime Juice
- Salt to taste
- 1/2 Cup Thick Curd | Yoghurt
- ~2 Tbsp Oil
Instructions
Cook the rice and keep aside to cool. Heat a Kadai | Pan on medium high heat. Add 2 Tbsp of Ghee and once it gets hot, add the cumin seeds and let it sizzle. Take it off the flame.
Now pour the cumin flavoured ghee on top of the cooled rice. Add salt to taste and mix well. Keep aside.
Meanwhile, Grind mint leaves, coriander leaves and green chillies to a fine paste by adding little water.
To the ground mixture, add salt, yoghurt and mix well.
Add the cubed paneer, onions and capsicum to this marinade and toss well until it is coated thoroughly. Rest it for an hour minimum. You can also refrigerate it overnight.
Preheat oven to 400F. Drizzle some oil over and keep it at 400F for about 10 minutes in baking sheet.
Do not make this as dry as Paneer Tikka. Some texture and crunch for the veggies is sufficient.
Now mix the rice and the veggies together. Adjust for salt and sprinkle with coriander leaves and lime juice.