Chestnut Pulao with Paneer Tikka Masala


  • For the chestnut Pulao

  • For the Paneer Tikka Masala

  • For the Paneer Tikka Marinade

  • For the Tikka Masala Gravy


This delicious recipe is by Sandhya Hariharan.

Pulao Rice sounds simple, but it often finds a place as a celebratory dish on the dining table. This christmas we have given this humble dish, a festive twist along with chestnut and pomegranate. Serve them along with Paneer Tikka Masala. Every grain of Pulao rice is rich, flavoursome cooked along with whole spices.




How to cook the Chestnut

Wash the chestnut and slice it into half. Place them in a pyrex bowl with little water until just moist.

Microwave High for 1 minute. Check if the skin can be removed easily. If not, microwave for another 30 seconds.

Remove the skin when its still hot. Just put the top and it should easily come out. Cut them into half and set it aside.


How to make Pulao Rice

Place Butter, bayleaf, cumin seeds, cinnamon stick, cloves, cardamom and red chilli in large pyrex casserole. Microwave on HIGH for 2 minutes.

Stir in Rice, Green Peas. Cook on the base of the oven on STEAM 1+ LOW Microwave for 4 minutes.

Add water, salt, pepper, turmeric powder. Cook on the base of the oven on STEAM 1+ LOW Microwave for 15 minutes. Half way through the cooking time, add the halved chestnut and stir.

Season, garnish with coriander leaves and serve.


How to make Paneer Tikka Marinade

Whisk all the ingredients for Paneer Tikka marinade until smooth. Stir in Paneer cubes and mix well.

Allow the marinade to rest for at least 1 hour or preferably overnight.

Lightly oil the Square Pancrunch Pan and place the marinated paneer cubes separated.

Place the Pancrunch Pan in the upper shelf position. Cook on GRILL + STEAM 1 for 10 minutes.

Turn the Paneer Cubes and cook on GRILL + STEAM 1 for another 7-9 minutes.


How to make Paneer Tikka Gravy

Place Onion, Ginger Garlic and Oil in a medium Pyrex Bowl.

Place on the base of the oven and cook on MICROWAVE HIGH for 2 minutes until softened.

Stir in Can of Chopped Tomato and MICROWAVE HIGH for 15 minutes. At half way through, stir in between and continue cooking.

Transfer the onion tomato mixture to a blender and blitz them smooth.

Add turmeric powder, chilli powder, curry powder, cumin powder, sugar and salt and mix well .

Add Greek yogurt and stir well again.

MICROWAVE HIGH the Tikka Masala Gravy for 6 minutes . At intervals of 2 minutes, stir in between.


How to make Paneer Tikka Masala

Stir in the prepared Paneer Tikka into the Tikka Masala Gravy. STEAM + LOW MICROWAVE for 2 minutes.

Garnish with coriander leaves and serve Paneer Tikka Masala with Chestnut Pulao Rice.


Chestnut Pulao with Paneer Tikka Masala

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Adjust Servings:
For the chestnut Pulao
2 Bayleaf
1 Red Chillies
1 tsp Cumin seeds
1 Cinnamon Stick
3 Cloves
2 Cardamom
1 tbsp Unsalted Butter
1/2 tsp Turmeric Powder
1 cup Basmati Rice
1 1/2 cup Water
To Taste Salt
1 tsp Black Pepper Powder
For the Paneer Tikka Masala
250g Cubed Paneer
For the Paneer Tikka Marinade
4 tbsp Greek yoghurt
1/2 tsp Chilli Powder
1 tsp Paprika Powder
1 tsp Garlic Powder
1/2 tsp Garam Masala
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Lemon Juice
To Taste Salt and Pepper
For the Tikka Masala Gravy
2 tsp Oil
1 Large Onion Roughly Chopped
3 Garlic Cloves Crushed
1 inch garlic Chopped
1 Can of Chopped Tomatoes
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
2 tsp Garam Masala
1 tsp Cumin Powder
1/2 tsp Sugar
To Taste Salt
2 tbsp Greek yoghurt
3/4 Cup Water

Sandhya Hariharan

Sandhya Hariharan

Hi, I am Sandhya - a London based Food photographer, Recipe Developer, Art Director and a Stirring mummy combating in her daily routine.

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