Broiled Paneer Tikka Rice Bowl with Mint Raita

Name: Broiled Paneer Tikka Rice Bowl with Mint Raita
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 14 oz (400 g) paneer, patted dry, cut into 1-inch (2.5 cm) cubes; 1 large (200 g) red bell pepper, seeded, cut into 1-inch (2.5 cm) pieces; 1 medium (160 g) green bell pepper, seeded, cut into 1-inch (2.5 cm) pieces; 1 medium (150 g) red onion, cut into 1-inch (2.5 cm) pieces, layers separated; ¾ cup (180 g) full-fat plain Greek yogurt; 3 cloves (15 g) garlic, finely grated; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (30 ml) neutral oil such as avocado or canola; 2 tsp (5 g) Kashmiri chili powder; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground cumin; 1 tsp (2 g) garam masala; ½ tsp (1 g) ground turmeric; 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed between your palms (optional); 1 tsp (4 g) kosher salt; 1½ cups (300 g) basmati rice, rinsed in several changes of cold water until the water runs mostly clear; 1 tbsp (14 g) ghee or unsalted butter; 1 tsp (2 g) cumin seeds; 2¼ cups (530 ml) water; ½ tsp (2 g) kosher salt; ½ cup (120 g) full-fat plain yogurt; 1 small (100 g) Persian or small cucumber, cut into ¼-inch (6 mm) dice; 2 tbsp (6 g) fresh mint leaves, finely chopped; ¼ tsp (1 g) kosher salt; ¼ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped; 1 medium (100 g) lemon, cut into 4 wedges

From the MyKitchenBank Kitchen

Cubes of paneer and sweet peppers are coated in a spiced yogurt marinade, broiled until charred at the edges, and piled over fluffy cumin-scented basmati with cooling cucumber-mint raita. All the flavor of tandoori tikka, no grill or skewers needed.

Prep: 25 min
Cook: 30 min
Wait: 45 min
Total: 1 hr 40 min
Makes: 4 generous rice bowls

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Ingredients

4 servings

For the paneer tikka
14 oz (400 g) paneer, patted dry, cut into 1-inch (2.5 cm) cubes
1 large (200 g) red bell pepper, seeded, cut into 1-inch (2.5 cm) pieces
1 medium (160 g) green bell pepper, seeded, cut into 1-inch (2.5 cm) pieces
1 medium (150 g) red onion, cut into 1-inch (2.5 cm) pieces, layers separated
¾ cup (180 g) full-fat plain Greek yogurt
3 cloves (15 g) garlic, finely grated
1 tbsp (10 g) fresh ginger, peeled and finely grated
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) neutral oil such as avocado or canola
2 tsp (5 g) Kashmiri chili powder
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
1 tsp (2 g) garam masala
½ tsp (1 g) ground turmeric
1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed between your palms (optional)
1 tsp (4 g) kosher salt
For the rice
1½ cups (300 g) basmati rice, rinsed in several changes of cold water until the water runs mostly clear
1 tbsp (14 g) ghee or unsalted butter
1 tsp (2 g) cumin seeds
2¼ cups (530 ml) water
½ tsp (2 g) kosher salt
For the mint raita
½ cup (120 g) full-fat plain yogurt
1 small (100 g) Persian or small cucumber, cut into ¼-inch (6 mm) dice
2 tbsp (6 g) fresh mint leaves, finely chopped
¼ tsp (1 g) kosher salt
To serve
¼ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped
1 medium (100 g) lemon, cut into 4 wedges

Equipment (8)

Rimmed half-sheet pan, about 18×13 inches (46×33 cm)
Wire rack that fits inside the sheet pan (optional, for better browning)
Aluminum foil
Large mixing bowl
Medium saucepan (3-quart / 2.8 L) with a tight-fitting lid
Fine-mesh strainer
Small bowl for the raita
Tongs or a thin spatula

Steps

Before you start

Plan on at least 30 minutes of marinating; up to 4 hours in the fridge gives deeper flavor.
Check that your broiler fits a rimmed half-sheet pan (about 18×13 inches / 46×33 cm) with the rack 6 inches (15 cm) below the element, and move the rack before heating.
Pat the paneer dry with paper towels so the marinade clings and the cubes char rather than steam.
Use full-fat Greek yogurt; thin or low-fat yogurt makes a runny marinade that slides off and burns.

1
Mix the marinade
- In a large bowl, whisk together the Greek yogurt, grated garlic, grated ginger, lemon juice, oil, Kashmiri chili powder, ground coriander, ground cumin, garam masala, turmeric, crushed fenugreek leaves (if using) and 1 tsp salt until completely smooth and evenly orange-red.
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Ready when: The marinade is thick like sour cream with no streaks of dry spice.
Tip: If you can't find Kashmiri chili powder, use ½ tsp cayenne plus 1½ tsp sweet paprika.
2
Coat and marinate
- Add the dry paneer cubes, red and green pepper pieces and onion pieces to the marinade.
- Fold gently with a spatula until every piece is thickly coated, taking care not to crumble the paneer.
- Cover and refrigerate for 30 minutes (up to 4 hours).
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Ready when: No bare patches of paneer or vegetable are visible.
Tip: Don't marinate longer than 4 hours; the lemon juice and salt start to make the paneer firm and slightly rubbery.
3
Rinse and soak rice
- While the paneer marinates, put the basmati in a bowl and cover with cold water.
- Swirl with your fingers, drain, and repeat 4 to 5 times until the water is only slightly cloudy.
- Cover with fresh cold water and soak for 15 minutes, then drain well in a fine-mesh strainer.
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Ready when: Soaked grains look opaque white and the rinse water is nearly clear.
Tip: Soaking runs alongside the marinating time, so start it at least 15 minutes before the marinade is done.
4
Make the raita
- In a small bowl, stir together the plain yogurt, diced cucumber, chopped mint and ¼ tsp salt.
- Taste and add a pinch more salt if needed.
- Refrigerate until serving.
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Ready when: The raita is creamy with evenly distributed cucumber and mint.
Tip: Salt draws water from cucumber, so for the thickest raita, mix it no more than 30 minutes before serving.
5
Cook the rice
- Melt the ghee in a medium saucepan over medium heat.
- Add the cumin seeds and cook, stirring, for 30 to 45 seconds.
- Add the drained rice and stir for 1 minute to coat in the ghee.
- Pour in the water, add ½ tsp salt, and bring to a boil over high heat.
- Stir once, reduce to the lowest heat, cover with a tight lid and cook for 12 minutes without lifting the lid.
- Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.
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Ready when: Water is fully absorbed, small steam holes dot the surface, and grains are tender and separate.
Tip: Start the rice, then preheat the broiler in the next step while it simmers so everything finishes together.
6
Preheat the broilerOven 500°F / 260°C
- Position an oven rack 6 inches (15 cm) below the broiler element.
- Line the sheet pan with foil and set the wire rack on top if you have one.
- Heat the broiler on HIGH (about 500°F / 260°C) for 5 minutes.
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Ready when: The element glows bright orange-red.
Tip: Every broiler differs; if yours is very strong, move the rack down a notch to avoid burning the marinade.
7
Arrange on the pan
- Lift the paneer and vegetables from the bowl, letting excess marinade drip off but leaving a thick coating.
- Spread them in a single layer on the prepared pan with a little space between each piece.
- Spoon any remaining marinade over the paneer only.
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Ready when: Pieces are in one layer, not touching.
Tip: Crowded pieces steam instead of char, so use a second pan if needed.
8
Broil first sideOven 500°F / 260°C
- Slide the pan under the broiler and cook for 8 to 10 minutes, rotating the pan halfway through, until the tops of the paneer and the edges of the peppers and onion are spotted with dark brown and black char.
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Ready when: Paneer tops are golden-brown with charred spots; pepper edges are blistered.
Tip: Stay nearby; marinade goes from charred to burnt in under a minute.
9
Flip and finishOven 500°F / 260°C
- Remove the pan and flip each paneer cube and vegetable piece with tongs.
- Return to the broiler for 4 to 6 minutes more, until the second side is browned with charred spots and the peppers are tender but still slightly crisp.
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Ready when: Paneer is browned on both sides and the peppers are blistered and just tender when pierced.
Tip: Turn the broiler off and let the pan sit 2 minutes before serving; the paneer will firm slightly and handle better.
10
Assemble the bowls
- Fluff the rice again and divide among 4 bowls.
- Top each with a quarter of the broiled paneer and vegetables, a generous spoonful of mint raita and a scatter of chopped cilantro.
- Serve with a lemon wedge to squeeze over just before eating.
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Ready when: Bowls are hot, with rice on the bottom and charred paneer on top.
Tip: Spoon any browned bits and juices from the pan over the rice for extra flavor.

Good to know

Tips

Pat the paneer dry before marinating and don't wipe off the marinade afterward; a thick coat is what chars.
For extra smoky flavor, finish the cooked paneer with a few drops of oil on a very hot cast-iron skillet for 30 seconds.
Cut the paneer and vegetables to the same size so everything cooks and chars evenly.
Keep the lid on during the rice's simmer and rest; lifting it releases the steam needed for fluffy grains.

Make ahead

"Marinate the paneer and vegetables up to 4 hours ahead, covered in the fridge. The raita can be made 4 hours ahead (add the cucumber just before serving for the thickest texture). Rice can be cooked a day ahead and reheated."

Storage & reheating

"Store components separately in airtight containers. Refrigerate cooked paneer, vegetables and rice for up to 3 days, and raita for up to 2 days. Reheat rice with a splash of water, covered, in the microwave for 1 to 2 minutes; warm paneer and vegetables in a 400°F (200°C) oven or a skillet for 5 minutes. Not recommended at room temperature for more than 2 hours. The cooked rice freezes well for up to 1 month; paneer becomes crumbly when frozen, so freeze it only if necessary (up to 1 month)."

Substitutions

paneer → extra-firm tofu (pressed) or halloumi. Press tofu for 20 minutes; halloumi is salty, so reduce marinade salt to ½ tsp.
full-fat plain Greek yogurt → unsweetened coconut yogurt. Makes the dish dairy-free apart from the paneer; use a thick brand.
basmati rice → brown basmati rice or cauliflower rice. Brown basmati needs about 2 cups water per cup rice and 35 to 40 minutes of simmering.
Kashmiri chili powder → sweet paprika with a pinch of cayenne. Keeps the red color with less heat.