It would not be wrong to say that Biryani is one of the most popular dishes across the country. Loaded with lots of spices, every bite of Biryani is full of flavor that satisfies the heart. Biryani easily outshines every other dish on the menu and keeps people hooked to it. Be it Hyderabad, Lucknow or Delhi, special care is taken of this dish in restaurants everywhere. While chicken and mutton biryani are the most famous versions of the dish, that doesn’t mean vegetarians can’t enjoy a plate full of scrumptious biryani! To make your dinner special, Chef Pankaj Bhadoria is sharing the recipe of Paneer Tikka Biryani, which can be easily made at home.
(Also Read: Shahi Paneer and More: 5 Classic Paneer Curry Recipes You Must Try,
To begin preparing the biryani, gather the ingredients listed below.
material:
For marination:
Mustard oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Hung Curd – ½ cup
Kashmiri Red Chilli Powder – 2 tsp
Garam masala – 1 tsp
Cumin powder – ½ tsp
finely chopped green chilies
Fenugreek seeds
salt to taste
For Biryani:
Paneer – 400 grams
Soaked Basmati Rice – 1 cup
Bay leaf – 2
Big cardamom – 3
Cinnamon – 2 sticks
black pepper
Cloves – 5-6
Oil – 2 tbsp
black cumin
bludgeon
Chopped onion
mint leaves
Kewra water – 2 tsp
butter
Saffron
Way:
Step – 1: To prepare the marinade take some mustard oil in a bowl and add ginger-garlic paste, hung curd, red chili powder, garam masala, cumin powder, green chilies, kasoori methi and little salt.
Step – 2: To make the marinade, mix all the ingredients well and add the paneer cubes. Marinate and coat the paneer well and keep it aside.
Step – 3: Soak basmati rice for biryani for half an hour. Boil some water in a vessel, add bay leaves, cardamom, cinnamon, black pepper and cloves to it. Let the rice boil with the spices. Rice has to be cooked only 3/4th.
Step – 4: Take some oil in a pan and add it Cumin, cinnamon stick, mace, large cardamom and diced onion. Fry them till the onions turn golden brown in colour.
Step – 5: Add marinated paneer to the pan and stir for about 3 to 4 minutes.
Step-6: Now put a layer of rice in a pan and put paneer on top of it. Make another layer with the rest of the rice and pour the paneer tikka gravy over it.
Step – 7: Garnish the biryani with some chopped mint leaves and sprinkle some kewra water. Add some butter and saffron over it.
Step – 8: Cover the pan with a lid and cook on low flame for about 20 minutes.
Step – 9: Serve hot with green chutney.
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