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Forget everything you thought you knew about your weeknight rice dish. We’re taking the smoky, fiery punch of classic Tandoori Paneer, pairing it with fluffy, fragrant Basmati, and then tucking the whole masterpiece into the oven. This isn't just another casserole; it’s an absolute flavor bomb. Get ready for Baked Tandoori Paneer Rice—a one-pan wonder that delivers all the intense spices of a traditional tandoor with zero fuss, making it your new favorite way to bring Indian restaurant magic right to your kitchen table.
This recipe for Baked Tandoori Paneer Rice takes the intense, marinated deliciousness of paneer tikka and transforms it into the ultimate easy one-pot meal. It’s comfort food with a serious spice kick—perfect for a busy weeknight yet impressive enough for company—and the oven does most of the heavy lifting.
You get a dish that will redefine your definition of fusion cuisine. I’m talking about Baked Tandoori Paneer Rice, where cubes of soft paneer are coated in a vibrant tandoori spice blend, layered over rice, and baked until the flavors are incredibly deep and the texture is just right. It’s the kind of inventive, palate-pleasing meal that will have everyone asking for the recipe before they’ve even finished their first bite.
The best part about this Baked Tandoori Paneer Rice? It brings the deep, complex flavors of your favorite Indian restaurant dish into a simple, one-pan format perfect for your own kitchen. No tandoor oven required! Whether you’re serving this up for a cozy weeknight or dazzling guests at a dinner party, it’s a guaranteed hit. Don't forget to garnish with fresh cilantro and a squeeze of lime to really make the flavors pop. Give it a try this weekend, and let me know in the comments below how you enjoyed this baked twist on a classic!
This Baked Tandoori Paneer Rice is more than just dinner; it’s an invitation to step outside the usual and explore how familiar flavors can be transformed. It's a taste of the subcontinent baked into cozy comfort food. Happy cooking, everyone—now go preheat that oven! Enjoy cooking 🔪 😊😋
Preparation time - 20 minutes
Marination time - 20 minutes
Soaking time - 15 minutes
Cooking time - 30 minutes
Baking time - 5 to 7 minutes
Ingredients to make The One-Pan Baked Tandoori Paneer Rice:
For flavoured rice:
1/2 cup basmati rice
1 bay leaf
1 small piece cinnamon
2 to 3 cloves
Salt to taste
1 teaspoon oil
1 teaspoon lemon juice
For tadka of flavoured rice:
1 teaspoon oil
1 teaspoon ghee
1 teaspoon cumin seeds
1 teaspoon kasuri methi
1 tablespoon finely chopped coriander leaves
For tandoori paneer:
1/2 cup paneer cubes
1/2 cup chopped onion
1/2 cup chopped capsicum
For marination:
3 tablespoon curd
1 tablespoon gram flour
Salt to taste
1 teaspoon kashmiri red chilli powder
1/4 teaspoon turmeric powder
1/8 teaspoon kasuri methi
1/2 teaspoon oil
1 teaspoon tandoori masala (opt)
For dum:
1 teaspoon ghee
1 burning coal
For Creamy gravy:
2 teaspoon oil
2 teaspoon ghee
1/4 teaspoon cumin seeds
1 onion chopped
1 tomato chopped
5 to 6 cloves garlic
1 small piece ginger
8 to 10 cashews
1 tablespoon melon seeds
Salt to taste
1 tablespoon kashmiri red chilli powder
1 teaspoon turmeric powder
2 teaspoon cumin coriander powder
1 teaspoon kasuri methi
1 tablespoon oil
For assembling:
2 cubes grated cheese
Method to make The One-Pan Baked Tandoori Paneer Rice:
For flavoured rice:
- Gently wash and soak rice for 15 minutes. Add salt, bay leaf, clove, cinnamon, oil and lemon juice in it.
- After 15 minutes boil it to cook and drain. Wash carefully with normal water and drain properly.
- Drain a side for 10 minutes.
- Heat oil and ghee in a pan. Add cumin seeds in it. When they crackles add rice, kasuri methi and coriander leaves to it.
- Mix well carefully and keep a side.
For tandoori paneer:
- First of all place a big coal on flame & let it burn.
- In a bowl add all ingredients of marination and mix well.
- Add paneer and all vegetables to it. Mix well properly.
- Keep a side for minimum 20 minutes.
- Now put a small bowl in vegetable bowl and place burning coal in it. Pour ghee over it and immediately close it with lid.
- Keep it in same position for 5 to 7 minutes.
- Heat oil in a pan add marinated paneer and vegetables to it. Cook for 2 minutes.
For gravy:
- Heat oil and ghee in a pan.
- Add cumin seeds in it and let them crackle.
- Add onion, ginger and garlic to it. Mix well and cook at medium flame fir 3 to 4 minutes.
- Add cashews and melon seeds, again cook. At last add tomatoes and cook until tomatos are soft.
- Add all dry spices to it and mix well. Add 1/4 cup water to avoid burning of spices.
- Cook well. When ready cool at room temperature and then churn to smooth paste.
How to assemble The One-Pan Baked Tandoori Paneer Rice:
- In a glass baking dish, first spread ready gravy and later make a layer of flavoured rice.
- Make a thin layer of grated cheese over it.
- Now make a layer of dum paneer and vegetables.
- Top with remaining grated cheese at last.
- Bake in preheated oven ( otg) for 10 minutes or until cheese melts at 250 degree centegrade with both upper and lower grill on.
Tips:
- You can use mozzarella cheese instead of process cheese for the top layer.
- You can add or omit your choice of vegetables for tandoori paneer.
