Spiced Vegetable Pulao With Paneer Skewers Recipe

About this recipe

A fragrant and balanced vegetable pulao paired with marinated paneer skewers, offering a harmonious blend of Indian spices and textures for a wholesome dinner.

Ingredients

• 200 g Paneer
• 100G Cashews
• Pcs Epi Yogurt Mango
• - Lemon Juice
• 1 kg Basmati Rice
• - Frozen Mixed Vegetables
• - Onion
• 500 g Ghee
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 500 ml Water
• - Bay Leaf
• 150 Gms Green Cardamom
• 150 Gms Cloves
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt

Instructions

1. Step 1: Prepare the Paneer Marinade - Mix yogurt, turmeric, red chili powder, 0.5 tsp garam masala, salt, and lemon juice in a bowl. Add paneer cubes, coat well, and set aside for 20 minutes.
2. Step 2: Cook the Pulao Base - Heat 2 tbsp ghee in a rice cooker. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté briefly until aromatic.
3. Step 3: Add Vegetables - Add sliced onion and sauté until golden. Stir in ginger-garlic paste and cook until raw aroma fades. Add chopped tomato, cook until softened.
4. Step 4: Add Spices and Rice - Stir in turmeric, coriander powder, red chili powder, and garam masala. Add soaked rice, diced vegetables, and salt. Mix gently.
5. Step 5: Cook the Pulao - Pour in 3 cups of water. Close the rice cooker, set it to cook, and let it finish automatically.
6. Step 6: Prepare the Paneer Skewers - Thread marinated paneer cubes onto soaked skewers. Heat 1 tbsp ghee in a pan and grill the skewers, turning occasionally, until paneer is golden.
7. Step 7: Garnish and Serve - Fluff the cooked pulao, garnish with cashews fried in ghee and coriander leaves. Serve alongside the paneer skewers.