Paneer Tikka Pulao - cooking recipe

Ingredients

for the panir
1 1/2 cups panir, cut into 50 mm. (2-inch)
1/2 cup red capsicum, cut into 50 mm. (2-inch)
1/2 cup onion, cut into thick wedges
1/2 cup thick curds
1/2 teaspoon bengal gram flour (besan)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chili powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons mustard oil
salt
for the rice
1 1/2 cups long-grain rice
1/2 teaspoon cumin seed (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
1 inch cinnamon stick (25 mm dalchini)
1 tablespoon oil
salt
2 tablespoons oil
1 sprig mint

Preparation

For the paneer tikkas:
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.
Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
Arrange the paneer, onions and capsicum on 4 skewer sticks.
Heat 1 tablespoon of oil on a non-stick tava (griddle) and saute 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:
Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
When the cumin seeds crackle, add the rice and salt and saute for 2 minutes.
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:
Heat the oil in a non-stick pan.
Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
Garnish with the sprig of mint and serve immediately.