Have you wondered what the white coloured paneer tikka in restaurants is? It’s called Malai Paneer Tikka – a luxurious, elegant appetiser made with a rich marinade of cream, yogurt, and aromatic spices.
We absolutely love cooking with paneer in our kitchen – its versatility makes it perfect for both everyday meals and savoury and sweet indulgent dishes. Whether it’s a creamy Shahi Paneer , a festive Mango Paneer Kheer , or today’s Malai Paneer Tikka, there’s something so comforting and luxurious about paneer-based recipes.
While Tandoori Paneer Tikka is the familiar, boldly spiced version you’ll find at most restaurants and BBQs, this creamy version is its more indulgent cousin.
It’s milder, richer, and feels more luxurious – thanks to the addition of double cream, subtle warming spices, and saffron. For me, it reflects the rich flavours associated with Indian sweets and indulgent savoury dishes.
I often make the tandoori version for casual dinners or BBQs. But when I want something a little more elegant like a Diwali dinner menu or family gatherings this creamy version always gets compliments. It’s soft, mellow, and beautifully balanced without overpowering spice.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer – The star of the dish! I always use store-bought firm paneer so it holds its shape when skewered and grilled. Softer homemade paneer tends to crumble during marination.
Vegetables – I prefer the bitterness of green capsicum to cut through the creaminess. You can use yellow, orange or red too but I find they are a bit sweet.
The Creamy Marinade
Yogurt – this is the base of the marinade. I always use hung curd or full-fat Greek yogurt. Anything watery will thin the mixture and won’t cling to the paneer properly. The thicker, the better for that luscious coating.
Double cream (aka heavy cream) – the creaminess comes from this! It adds body and rounds out the tanginess of the yogurt. I’ve tested with single cream too which works well. It’s a bit thinner so you may need a little extra besan to thicken it.
Ginger & garlic paste – to brings warmth and aroma. I always use freshly crushed paste for the best flavour—it’s what gives that classic North Indian taste.
Besan – Don’t skip this—it acts as a thickener and helps bind the marinade to the paneer. I dry roast it until fragrant and nutty, which takes away the rawness
Oil or butter – as the flavours in this paneer tikka are mild, I recommend using a neutral oil so there is no interference of flavours. Ghee will give restaurant flavours. I brush the skewers again with the oil or butter to give a lovely gloss.
The spices
Exotic Spices – along with world’s most expensive spice saffron , you’ll require cardamom powder and shahi jeera (caraway seeds). If you don’t have shahi jeera, simply leave it out or use normal cumin seeds.
Basic Spices – cracked fennel seeds, coriander seeds and black pepper. You’ll also need white pepper powder, amchur powder (dry mango powder), chaat masala and lemon juice.
These are my signature additions for a warm, earthy backbone. Coarsely ground spices give a bit of texture and an extra layer of depth—something you don’t always get in store-bought masalas.
White pepper adds a soft heat that doesn’t overpower, while amchur gives a subtle tang that complements the cream.
Kasoori methi – the one secret ingredient pretty much all restaurants use. I always crush it between my fingers before adding to release its aroma.
Serving Ideas
Malai paneer tikka is most commonly served as a starter in Indian restaurants.
Once the malai tikka is beautifully cooked and lightly charred, gently slide the pieces off the skewers onto a serving platter. Sprinkle over a little chaat masala or a squeeze of fresh lemon juice to really lift and brighten the flavours.
I serve it with a side of Indian mint yogurt dip or spicy green mint coriander chutney . I love adding a crisp, thinly sliced Indian onion salad (soaked in ice water for 30 minutes to mellow), lemon wedges, and a simple fresh salad for the perfect finishing touch.
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Malai Paneer Tikka
Equipment
- Grill Pan or Tawa
- Pastry brush
- Skewers If using wooden, soak them in the water for at least half an hour.
Ingredients
- 500 gram paneer
- 1 green capsicum
- 4 tablespoon oil or melted butter or ghee
Creamy Marinade
- ¼ cup Greek yogurt
- 1 cup double cream
- 1 tablespoon ginger-garlic paste
- pinch saffron
- pinch cardamom powder
- salt
- 1 tablespoon fennel seeds, shahi jeera, black pepper and coriander seeds combined
- 1 teaspoon amchoor powder dry mango powder
- 1 teaspoon white pepper powder
- ¼ teaspoon kasoori methi dry fenugreek leaves
- 2 tablespoon roasted besan
Instructions
- Cut the paneer and capsicum into equal cubes and set aside.
Marinade
- First grind fennel, coriander, shahi jeera and black pepper seeds in a grinder to make a coarse powder.
- In a big bowl add yogurt, cream, salt, saffron, cardamom powder, amchoor powder, white pepper powder and freshly ground spice powders.
- Add kasoori methi and besan.
- Mix well.
- Add the paneer and capsicum, mix well and make sure all the cubes are well coated with the marinade.
- Cover tightly with the cling film and place in the fridge to marinate for 1 hour minimum. The longer the better.
Grill
- Thread paneer and capsicum alternating between each onto the soaked wooden or metal skewers.
- Heat the grill pan on medium heat..
- Lightly brush the pan with the oil or melted butter.
- Place the tikka skewers on the hot pan and allow to cook and char for a couple of minutes on each side. Apply extra oil or butter if needed.
- You can also cook the tikka directly over the open flame until the edges are charred.
- Remove from the heat once darkened all over. Spread over more oil/butter/ghee and serve.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Malai Paneer Tikka
Equipment
- Grill Pan or Tawa
- Pastry brush
- Skewers If using wooden, soak them in the water for at least half an hour.
Ingredients
- 500 gram paneer
- 1 green capsicum
- 4 tablespoon oil or melted butter or ghee
Creamy Marinade
- ¼ cup Greek yogurt
- 1 cup double cream
- 1 tablespoon ginger-garlic paste
- pinch saffron
- pinch cardamom powder
- salt
- 1 tablespoon fennel seeds, shahi jeera, black pepper and coriander seeds combined
- 1 teaspoon amchoor powder dry mango powder
- 1 teaspoon white pepper powder
- ¼ teaspoon kasoori methi dry fenugreek leaves
- 2 tablespoon roasted besan
Instructions
- Cut the paneer and capsicum into equal cubes and set aside.
Marinade
- First grind fennel, coriander, shahi jeera and black pepper seeds in a grinder to make a coarse powder.
- In a big bowl add yogurt, cream, salt, saffron, cardamom powder, amchoor powder, white pepper powder and freshly ground spice powders.
- Add kasoori methi and besan.
- Mix well.
- Add the paneer and capsicum, mix well and make sure all the cubes are well coated with the marinade.
- Cover tightly with the cling film and place in the fridge to marinate for 1 hour minimum. The longer the better.
Grill
- Thread paneer and capsicum alternating between each onto the soaked wooden or metal skewers.
- Heat the grill pan on medium heat..
- Lightly brush the pan with the oil or melted butter.
- Place the tikka skewers on the hot pan and allow to cook and char for a couple of minutes on each side. Apply extra oil or butter if needed.
- You can also cook the tikka directly over the open flame until the edges are charred.
- Remove from the heat once darkened all over. Spread over more oil/butter/ghee and serve.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Ghee Rice is an irresistibly delicious, quick, and straightforward classic Indian rice dish which is flavoured with Indian clarified butter, Ghee .
A super side dish that is made with a handful of ingredients and pairs well with any spicy Indian meal. Whether you prepare on stovetop, Indian pressure cooker or Instant Pot , you’ll have perfect fluffiest cooked Ghee rice every time.
GHEE RICE | GHEE BHAT | NEY CHORU | NEI CHORU
This fluffy, every grain separated and delicately flavoured Ghee rice pairs so well with Chana Masala ,(aka Chole too) Poori , Aloo Matar and Mixed Fruit and Nut Raita.
Rice dishes are my favourite since my childhood, a bowl of good flavoured rice I have always enjoyed on its own or when it served with delicious curry, daal or raita, for me it is the “ cherry on the cake” of an Indian thali!
Rice preparation is a staple in almost every Indian kitchen and definitely is in mine. However, humble recipes like this often get overlooked with stronger rice recipes.
Luckily , as part of the food bloggers recipe swap , I had to make rice recipe and I chose this rice recipe as I thought it would complement a curry I was planning on making!
WHAT IS GHEE RICE?
Ghee (clarified butter ) rice is a traditional and popular rice dish that hails from South Indian Cuisine . However, it is very familiar throughout India and around the world and is usually reserved for celebrations, occasions and feast.
This aromatic and one pot ghee rice is prepared with basmati rice, whole spices and nuts that do not require MasterChef skills to cook in your home.
According to many South Indian bloggers , this rice dish can’t be lived without and it goes so well with coconut based curry s uch as Chickpea and Coconut or Cauliflower Korma curry in Instant Pot.
This rice dish is also known as Ghee Bhat and in Kerala , it is called Malabar ghee rice , Neychoru or Nei Choru.
Although this dish is flavoured with nuts and spices , it’s quite milder in taste thus it is advisable to serve with stronger flavoured curries, daal or Korma recipes.
INGREDIENTS FOR GHEE RICE
Ghee and Rice are the most important of this delicious side dish. Homemade desi ghee is recommended for this recipe to bring out the richness, but store bought works well too.
To get the perfect fluffy rice, I strongly recommend good quality basmati rice which yields separate grain and non-sticky rice rather than other varieties.
Whole Spices – They add an extensive amount of flavours to rice dishes and a must for this dish. I have used cinnamon and cloves but you can add bay leaf, cardamom or whole black pepper.
Nuts – A rich and the dish prepared for a special occasion, I can’t imagine without any nuts. For any Indian, to show off the food, it is prepared with rich and expensive ingredients such as nuts and dry fruits. I have used cashews but again you can add raisins or sultanas too.
Onion and Green Chillies – I love green chilli flavours in rice dishes, they lend little heat but same time adds fresh spicy flavours too. With onions, I go with my moods and situation and add or omit totally.
Fresh Coriander – Any Indian dish, finish it off with fresh coriander leaves. I love to add/garnish my dishes with fresh coriander, they not ONLY make the dish appealing but adds great flavours and health benefits to the dish.
TIPS TO MAKE THE BEST GHEE RICE IN YOUR KITCHEN
Never get afraid to make or don’t think to make the best fluffiest rice at home is a tedious job.
Some of my simple tricks, tips and secrets will help you to go through this recipe, but not to forget that practise makes perfect !
Great rice dishes bring the best texture and flavours with a good quality of rice. If you want your rice to be fluffy and each grain separated always choose long grain basmati rice and not the sticky ones.
Do not cook rice straight away (unless a recipe suggests) always wash rice in running water until water comes out clear and soak rice in cold water for 20-30 minutes.
How much water for rice? The ratio of rice and water is important, but again the quality of rice and brands make a lot of difference how you cook your rice.
It is very important that you know your rice so well, but usually soaked rice is cooked with a ratio of 1: 2 (rice: water) but I would like to cook my flavoured rice, pulao or Biryani with the ratio of 1:1 1/2.
Always add well-drained soaked rice in boiling hot water or top it up with boiling hot water. If you add cold water while rice is cooking, the temperature of the water will change and disrupt to the cooking process.
Add a good amount of ghee, or fat such as oil to keeps rice grains separate and smooth.
Tips for Fluffy Rice
My mum’s secret for fluffiest rice , she always adds a tablespoon of ghee, pinch of salt and a few drops of lemon juice in our everyday rice preparation. Lemon juice helps in getting whiter rice.
While rice is cooking, do not stir the rice frequently as it can break the rice and will turn into a mushy mess.
Try to use a big spoon that has no sharp edges that can break your rice such as rice paddle spoon , wooden or stainless steel.
Fry nuts for this recipe on a low heat and make sure you don’t burn them to avoid bitter taste in them.
Allow all the rice dishes to sit (covered with a lid) for 5-7 minutes after the rice finished cooking. This procedure called ‘ DUM ‘ which means that letting the rice breathe in its own aroma or liquid to make it more flavourful.
I am sure now that you have these simple but important tips for best and fluffiest ghee rice, you want to make the dish..let’s see how to make ghee rice, it’s variations and methods or ways without further ado.
GHEE RICE VARIATIONS
This extremely delicious and gluten-free Ghee Rice recipe can be twisted with a little bit of touch of other ingredients or suit your needs.
Coconut ghee rice – For a Ghee rice recipe with coconut milk, add grated coconut or coconut milk along with rice.
Vegetable ghee rice – add frozen vegetables such as green peas, carrots, french beans or sweet corn and broccoli.
Dry Fruit and Nuts Ghee Rice – add the double amount of dry fruit and nuts such as cashews, almonds, raisins or dried apricots.
Fresh fruit ghee rice – garnish the ghee rice with fresh fruits with pomegranate arils, fresh mango or pineapple slices.
GHEE RICE PREPARATIONS OR METHODS
Rice is one kind of dish that can be done in different ways and methods yet you have great results.
Ghee rice can be made over the stovetop which is the traditional method, in a rice cooker, Indian pressure cooker or in an Instant Pot which is currently talk of the town .
You can achieve great results, whichever tool you use but keep in mind that the ratio of the water and cooking time can vary.
Another popular method of making ghee rice that is similar to fried rice, where you stir fry cooked rice in desi ghee using spices and nuts. This method is to come to handy and best when you have leftover or unused plain cooked rice .
Just heat ghee in a wok or kadai, fry the spices, green chillies and nuts and add cooked rice. Stir well and garnish it with the freshly chopped coriander. You may fry onion along with the whole spices.
HOW TO PREPARE GHEE RICE IN INSTANT POT?
First clean, wash and soak basmati rice for 20-30 minutes in tap cold water. After draining all the water and leave it aside. Turn on the instant pot and select SAUTE mode. Once the ‘HOT’ display appears on the panel, add ghee. When ghee is hot enough add cashew nuts and quickly fry them without burning. Remove it quickly.
IF YOU ARE USING ONION, Add now and saute until light pink. remove half of the quantity to use later. ( I did not use onions)
Then add whole spices and let it crackle. Now add the slit or chopped green chillies and drained rice, stir the rice for 40-50 seconds.
Pour boiling or hot water, salt and mix well. Cancel the SAUTE mode and close the lid. Pressure cook the rice for 1 minute HIGH PRESSURE, 3 MINUTES NPR then release the steam manually. Open the lid and Carefully mix the rice with the fork, toss the fried cashews and onion and mix the rice. Serve in a serving plate and garnish it with the freshly chopped coriander.
HOW TO COOK THE PERFECT AND FLUFFY GHEE RICE?
By now you know how easy is it to cook perfect ghee rice in your own kitchen.
Go out and get a good quality long grain basmati rice . Place a cup full of rice in a big bowl, wash the rice under the running water until water runs clear, soak the rice in plenty of cold water for 20-30 minutes.
Now get ready for the aroma of homemade desi ghee and whole spices tease your senses !
Stovetop method Heat ghee in a heavy bottom pan or kadai Add cashew nuts, and quickly fry them without burning. You really need be quick or cashews would burn and tastes bitter too, also does not look as appetising. Remove it, add whole spices and allow them to crackle. Add green chillies and drained rice, gently stir with rice paddle spoon for 40-50 seconds. Now, add hot water and salt. Mix once again, and allow the water to come to the first boil, cover the pan or kadai with the lid. Let the rice simmer on low heat until all the water evaporates. Turn off the heat and let the rice sit for 5-7 minutes ( DUM) to absorb all the flavours and liquid. Open the lid, very gently fluff the rice with the fork. Top it up with fried cashews and onions and garnish it with the generous amount of freshly chopped coriander. Serve this aromatic rice along with curry, daal, paratha, raita and salad for a satisfying lunch or dinner.
Other Rice Recipes
Coconut milk pulao rice
Takeaway style pilau rice
Instant pot Mexican rice
Burnt garlic and tofu rice
Baby potato pulao
Carrot and coconut pulao
Instant pot cranberry and saffron rice
Corn and red kidney beans pulao
Instant Pot pineapple Thai fried rice
Chickpea pulao rice (Instant Pot)
HAVE YOU MADE OUR GHEE RICE?
Excellent! Glad you liked our recipe, I hope you have taken a quick pics of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey. We are thrilled to see a recreation of this easy and delicious rice preparation.
Ghee Rice (stovetop and Instant Pot method)
Equipment
- Big bowl
- Heavy bottom pan or kadai with the lid
- Rice paddle spoon
- Fork
- Instant pot
Ingredients
- 1 cup basmati rice
- 2 tablespoon ghee
- 1 tablespoon whole spices cloves, cinnamon, bay leaves
- salt
- 1 green chilli slit or chopped
- 3 tablespoon raw cashews
- 1 small onion thinly sliced – optional
- 2 tablespoon cilantro /coriande
Instructions
- Clean, wash and soak basmati rice in cold water for 20-30 minutes. 1 cup basmati rice
- Drain all the water.
- Turn on the instant pot and select SAUTE mode.
- Once the ‘HOT’ display appears on the panel, add ghee. 2 tablespoon ghee
- When ghee is hot enough add cashew nuts and quickly fry them without burning. Remove it quickly. 3 tablespoon raw cashews
- IF YOU ARE USING ONION, Add now and saute until light pink. remove half of the quantity to use later. ( I did not use onions) 1 small onion
- Then add whole spices and let it crackle. 1 tablespoon whole spices
- Now add the slit or chopped green chillies and drained rice, stir the rice for 40-50 seconds. 1 green chilli
- Pour 1 cup boiling or hot water, salt and mix well. salt
- Cancel the SAUTE mode and close the lid.
- Pressure cook the rice for 1 minute HIGH PRESSURE, 3 MINUTES NPR then release the steam manually.
- Open the lid and Carefully mix the rice with the fork, toss the fried cashews and onion and mix the rice. 2 tablespoon cilantro
- Serve in a serving plate and garnish it with the freshly chopped coriander.
STOVETOP METHOD ABOVE IN THE MAIN POST
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
