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Paneer Tikka Pulao Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Paneer tikka pulao

Paneer tikka pulao

Paneer tikka pulao is a classic Indian dish of rice (pulao) and a type of Indian cheese (paneer) that has been marinated in a delicious yoghurt spice mix (tikka).

This dish pairs well with any raita. One of my favourites is boondi ka raita.

Do try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour

1 hour 20 min

4 servings

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For marinating the paneer:

  • 200 grams paneer (Indian cottage cheese)
  • 3 tbsp hung curd, to make hung curd hang yoghurt in a cotton cloth for 10 minutes only to drain out the whey
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp deghi mirch (red chilli powder)
  • 1/2 tsp coriander powder
  • 1 1/2 tbsp sattu ka atta (roasted gram flour)
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 1 tsp ginger-garlic paste

For stir-frying the marinated paneer:

  • 4 tbsp vegetable oil

For stir-frying the vegetables and spices:

  • oil remaining after stir-frying the marinated paneer
  • 1 tsp jeera (cumin seeds)
  • 1 inch piece of dalchini (cinnamon)
  • 1 tej patta (bay leaf)
  • 3 lavang (cloves)
  • 1 medium onion, cut into wedges
  • 1 tsp ginger-garlic paste
  • 1 green chilli, chopped
  • 1 medium bell pepper, cut into wedges
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder


  1. Add all of the marinating spices to the hung curd and stir until well combined. Add this mixture to the paneer cubes and mix until they are well coated. Cover the paneer and let it marinate for 30 minutes.
  2. While the paneer is marinating, boil the rice. Put the soaked rice in a wok. Add the water, salt and oil and stir a few times. Keep the heat on medium and let the water come to a boil then reduce the heat to low and cover with a lid. Cook the rice until it is 80% cooked (about 10 minutes). Strain out the water, transfer the rice to a bowl and set aside.
  3. Shallow-fry the marinated paneer. To a pan add 4 tbsp oil. Keep the heat on medium heat and let the oil get hot. Reduce the heat to low-medium, put the marinated paneer cubes in the hot oil and stir-fry until it turns a light brown colour. Transfer to a plate, keeping the remaining oil in the pan.
  4. Keep the pan on the gas stove on low heat, add the jeera, cloves, bay leaf and cinnamon. Saute until the jeera crackles.
  5. Add the diced onion, raise the heat to low-medium and saute for 1 minute. Add put in the ginger-garlic paste and chopped green chilli. Saute for 1 to 2 minutes. Add the diced bell pepper, salt, red chilli powder and coriander powder. Mix well and stir-cook the bell pepper for 1 to 2 minutes, ensuring the bell pepper remains crunchy.
  6. Keep a wok on low heat. Add in the stir-fried veggies. Add the boiled rice then the stir-fried paneer. Mix well and cover with a lid. Cook for 4 to 5 minutes on low heat.
  7. The paneer tikka pulao is ready. Serve with boondi ka raita or any raita of your choice.

Paneer Tikka Pulao Recipe

© 2021 Rajan Singh Jolly

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