Tandoori Rice Platter


Preparation Time: 15 minutes      

Serves: 4-6                    

Cooking Time: 30 minutes

  • 1 cup pearl pishori rice, soaked for 30 minutes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp dry fenugreek leaves (kasoori methi)
  • 1 onion – sliced thinly
  • 1 piece ginger – cut into thin juliennes
  • ¾ tsp salt, ½ tsp red chill powder
  • 1 tsp coriander powder


Tandoori vegetables and panner

  • 250 gm panner (cottage cheese) cut into 1 ½ cubes
  • 8 mushrooms
  • 8 small baby corns
  • Cubes of 1 green bell pepper or 8 florets of broccoli
  • 1 onion – cut into fours & separated
  • 8 cherry tomatoes


  • 1 cup thick yogurt, hang for 30 minutes to get about ½ cup hung yogurt
  • 2 tbsp oil
  • 2 tbsp cornstarch
  • 1 tbsp thick ginger, garlic paste
  • a fewdrops of orange food colour
  • 2 tsp tandoori or barbecue seasoning
  • ¾ tsp salt to taste        
  • 2 cloves (laung) crushed

To serve

  • ½ cup BBQ sauce
  • 2 tbsp tomato ketchup


  1. To prepare the pearl pishori rice, heat oil in heavy bottomed pan.
  2. Reduce flame. Add cumin seeds and dry fenugreek leaves.
  3. When cumin turns golden add the sliced onion. Stir fry till onions turn golden. Add ginger juliennes and stir for a few seconds. Add salt, red chill and corriander powder. Stir fry for 1-2 minutes till onions take on a rich brown colour. Drain and add pearl pishori rice. Mix gently. Add 2 cups water. Bring to a boil. Cover with a well-fitting lid. Cook on a low heat for 10-12 minutes till water is absorbed. Keep aside.
  4. Mix all ingredients for the marinade. Add all vegetables and paneer. Skewer the marinated ingredients on wooden skewers. Place skewers under a hot grill/broil 10-12 minutes till yogurt dries up or till brown patches appear.
  5. To serve, put some hot pearl pishori rice on a serving plate. Arrange grilled vegetables on skewers on the pearl pishori rice.
  6. Mix BBQ sauce with tomato ketchup. Warm the sauce in a microwave and pour over the vegetables and pearl pishori rice.