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Paneer Tikka Biryani

Overview
Paneer Tikka Biryani

A rich and elaborate Mughlai rice dish that’s well worth it because of its wonderful textures and spices.

Preparation Time 20 minutes
Cooking Time 30 minutes
Serves 2-3
Ingredients

To Marinate Paneer :

  • 10-12 paneer cubes (Indian Cottage Cheese)
  • 3/4 cup curd / yogurt
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp onion seeds
  • 1 tsp cumin seeds
  • salt to taste
  • 1 tsp mustard seeds
  • 1 tbsp. mustard oil

For Biryani :

  • 2 and 1/2 cup Aeroplane Basmati Rice - washed & soaked in water for 20 mins
  • 1/4 cup sliced onion
  • 1/4 cup mint leaves
  • 1/4 cup chopped coriander
  • 1 tsp fennel seeds
  • salt to taste
  • 2 cloves
  • 1 cinnamon stick
  • 1 tsp lemon juice

Ground Paste :

  • 1 medium sized onion
  • 1 big tomato
  • 1/2 cup mint leaves
Procedure

To Prepare Paneer Tikka :

  • Blend curd and ginger-garlic till smooth. Grind mustard seeds, kalonji, saunf, fenugreek seeds and cumin seeds to a coarse powder.
  • Blend coarse powder, curd paste, turmeric powder and red chili powder together till smooth.
  • Transfer to a mixing bowl. Add salt and mustard oil to it. Mix well and marinate paneer cubes with this paste.
  • Close the bowl and keep in refrigerator for 2-3 hrs or preferably overnight.
  • Remove the bowl from refrigerator and keep aside for 20 mins. You can fry paneer cubes on tava / frying pan till golden brown.
  • If you are using oven, then Preheat oven to 220 degrees C in grill mode for 10 mins. Take a baking sheet and place aluminum foil sheet.
  • Grease with little oil and place the marinated Paneer cubes over the sheet. You can also use skewer and insert the pieces.
  • Grill the cubes for 10 mins. Turn over the cubes and grill for another 10 mins. Remove from the oven and keep it aside.

To Prepare Biryani :

  • Grind onion, tomato and mint leaves to smooth paste. Add water if needed. Keep it aside.
  • Heat 3-4 tbsp oil in a handi or pan. Tamper cloves, cinnamon and fennel seeds. Add sliced onions and saute a while.
  • Add mint and coriander leaves. Cook for a min on low flame. Add ground paste and paneer tikka. Saute a while.
  • Add left over marination and little salt. Cook it covered on low flame for 2 mins. Add 4 cup water and allow to boil.
  • Add washed & drained Aeroplane Basmati Rice, salt to taste and lemon juice. Mix well everything and cook it covered on medium flame for 10-15 mins.
  • Serve hot with raita and veg/non-veg gravy.