For this recipe marinate paneer cubes for 3-4 hours.

Grill paneer cubes either in a pan or in the oven. Follow step by step directions in our paneer tikka recipe.

Once toasted from all the sides, set them aside.

Assemble: all the ingredients required for pulao.

Have your starch free rice ready. Follow the above link to a step by step recipe of making starch free rice.

Peel onion and deseed a capsicum. Cut them in cubes.

Heat oil in a pan, add bay leaves, whole red chilies, cumin seeds and black and green cardamon. Pour the left over batter of paneer tikka masala and cook. Add cinnamon powder and mix. Soon you will see curd becoming all watery and grains of curd are separated. Keep stirring.

Stir in garam masala, salt and keep sauteing till liquid is reduced to 1/4 its quantity.

Add cubed onions and capsicum and mix.

Cover the pan and allow it to cook for 1 minutes. Don't cook for a longer time or else they will become soggy.

At this point the veggies will be tender and still have a lot of crunchiness left.

To this pan add boiled rice..

If you prefer your pulao to be spicy add red chili flakes or you may skip this part.

Mix and gently toss the rice with vegetables and spices.

Mix in paneer tikka cubes and gently toss to combine.

Adjust your seasonings. This grainy curd which curdles from the leftover marinade gives an extra flavor to this dish.

Serve hot with pickle or green chutney.