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Chestnut Pulao with Paneer Tikka Masala

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Ingredients

For the Chestnut Pulao
15 Chestnuts
2 Bayleaf
1 Red Chilli
1 tsp Cumin seeds
1 Cinnamon Stick
3 Cloves
2 Cardamom
1 tsp Unsalted Butter
1/2 tsp Turmeric
1 cup Basmati Rice
1 1/2 cup Water
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 Ground Coriander
1/2 tsp Cumin Powder
1 tsp Lemon Juice
Salt and Pepper
For the Tikka Masala Gravy
2 tsp Oil
1 Large Onion Roughly Chopped
3 Garlic Cloves Crushed
1 Can of Chopped Tomatoes 400g
1/2 tsp Ground Turmeric
1/2 tsp Chilli Powder
2 tsp Curry Powder
1 tsp Cumin Powder
1/2 tsp Sugar
Salt to taste
2 tbsp Greek yoghurt
3/4 Cup Water

Chestnut Pulao with Paneer Tikka Masala

Features:
  • Vegetarian
  • Medium

Ingredients

  • For the Chestnut Pulao

  • For the Paneer Tikka Masala

  • For the Paneer Tikka Marinade

  • For the Tikka Masala Gravy

Directions

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This delicious recipe is by Sandhya Hariharan, find her on Instagram @SandhyasKitchen

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.

Steps

1
Done

How to cook chestnuts

1.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.

2.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.

2
Done

How to make Pulao rice

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

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

3. 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.

4. Season, garnish with coriander leaves and serve.

3
Done

How to make Paneer Tikka Marinade

1. 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.

2. Lightly oil the Square Pancrunch Pan and place the marinated paneer cubes separated. Place the Pancrunch Pan in the upper shelf position.

3. Cook on GRILL + STEAM 1 for 10 minutes. Turn the Paneer Cubes and cook on GRILL + STEAM 1 for another 7-9 minutes.

4
Done

How to make Tikka Masala Gravy

1. 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.

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

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

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

5. Add Greek yogurt and stir well again.

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

5
Done

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.

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