Rice, a favorite food of India. Be it a daily routine, a get-together or a festival, a rice dish is a must in an Indian household. There are more than 100 varieties of rice available and each variety has its own feature which tempts a person every now and then.
This time, on Diwali, I decided to create a fusion rice dish in which there is a fusion of two Indian way of cooking – Tandoori and Steamed. Have a look on the recipe below and share your feedback.
Preparation time: 30 mins + Overnight marination
Cooking time: 20 mins
- Star anise – 2
- Black cardamom – 2
- Cloves – 4
- Peppercorns – 6
- Mace- 2
- Bay leaves – 2
- Rice – 2 cups
- Peas – 1 cup
- Salt – According to taste
For Paneer Tikka
- Paneer cubes – diced – 15
- Red / Yellow Capsicums – diced – 15
- Onions – diced – 15
- Curd – 100 gms
- Turmeric powder – 1tsp
- Shaan tandoori powder – 2 tsp
- Mint powder – ½ tsp
- Saunf powder – ½ tsp
- Ginger – Garlic paste 2 tsp
For Paneer Tikka Gravy
- Tomatoes – 2
- Onion – 1
- Garlic pods – 4
- Ginger – ½ inch
- Green chili – 1
- Garam Masala – 1tsp
- Kashmiri Mirch – 1 tsp
Mix all the tikka items in a bowl and keep them marinated for overnight. When required,add salt and put them in skewers and roast it till done.
For Tikka Masala
Boil tomatoes, onion, garlic pods and ginger together. Churn it finely.
Fry them in olive oil along with all the spices. Fry till oil separates. Gravy is ready.
Boil rice along with all the spices. Drain the extra water.
Put some olive oil. Fry onions and peas together. Fry the rice along with them. Sprinkle coriander leaves. Rice is ready!
Now it’s time to arrange the exciting platter.
Take a borosil bowl and put a layer of Paneer Tikka gravy. Arrange a layer of rice over it. Now again arrange a layer of Paneer Tikka gravy alternately with rice.
Now arrange the tikkas upon the rice and serve with a smile!
Your Tikka Peas Pulao is ready!