Paneer Tikka Rice Bowl Recipe

Indian cuisine · 407 calories

Paneer Tikka Rice Bowl recipe

About this recipe

Paneer Tikka Rice Bowl is a vibrant and wholesome Indian dish perfect for lunch. This recipe combines the smoky flavors of grilled paneer tikka with the satisfying fluffiness of basmati rice and the nutritional goodness of fresh vegetables. The marinade, featuring yogurt and aromatic spices like turmeric and garam masala, infuses the paneer with rich, bold flavors. Cooking this dish is a delightful process, from preparing the marinade to grilling the paneer and assembling the bowl. The final touch of fresh coriander leaves adds an irresistible aroma and freshness to the dish. With its high protein and balanced macros, this bowl is ideal for fitness enthusiasts and anyone craving a comforting yet nutritious meal. Perfect for a family lunch or meal prep, the Paneer Tikka Rice Bowl is sure to become a household favorite.

Ingredients

  • 200 g Paneer
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Frozen Mixed Vegetables
  • 90 g French Yogurt - Lychee
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • - Rock Salt
  • 250 ml Keya Lemon Juice
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 100 g Catch Garlic Paste

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. In a mixing bowl, combine yogurt, ginger powder, garlic paste, turmeric, red chili powder, coriander powder, garam masala, rock salt, and lemon juice to make the marinade.
  3. 3. Cut the paneer into cubes and coat them evenly with the prepared marinade. Let it rest for 15 minutes.
  4. 4. Heat oil in a pan and grill the marinated paneer cubes on medium heat until golden brown and slightly crispy on all sides.
  5. 5. Drain the soaked rice and cook it in a pot with 300 ml of water and a pinch of rock salt until fully cooked and fluffy.
  6. 6. In a separate pan, sauté the frozen mixed vegetables with a dash of turmeric and rock salt until tender and fragrant.
  7. 7. Layer the cooked rice in serving bowls, followed by the sautéed vegetables and grilled paneer tikka.
  8. 8. Garnish the bowl with freshly chopped coriander leaves for added freshness and aroma.