Paneer Tikka Biryani
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Ingredients
Serving Portions: 4
- 14 gms Knorr Smoky Tandoori Marinade Mix
- 75 gms Hung Curd
- 15 gms GG Paste
- 10 gms Mustard Oil
- 250 gms Paneer
- 200 gms Basmati Rice
- 8 gms Caraway Seeds
- 5 gms Green Cardamom
- 5 gms Cinnamon
- 5 gms Mace
- 5 gms Star Anise
- 5 gms Black pepper corns
- 5 gms Bay leaf
- 10 gms Clarified Butter/Ghee
- 30 gms Refined Oil
- 120 gms Onion
- 60 gms Tomato
- 75 gms Coriander Leaves
- 50 gms Mint Leaves
- 15 gms Green Chilli
- 5 gms Degi Chilli Powder
- 5 gms Yellow Chilli Powder
- 5 gms Coriander Powder
- 15 gms Lemon Juice
- 1 gms Saffron
- 20 gms Cream
- 50 ml Milk
- 5 gms Rose Water
- 5 gms Kewra Water
- to taste Salt
Preparation
- Prepare the marinade by mixing in the smoky tandoori marinade mix, hung curd, ginger garlic paste and smoked mustard oil. (Heat the mustard oil till it reaches its smoke point)
- Marinate the 1.5 inch dices of paneer in the marinade mix, slit green chillies, coriander, mint leaves and lemon juice, let it rest for two hours.
- Soak the basmati rice for at least an hour.
- In a pot boil water, add salt, caraway seeds, bay leaf, once the water comes to rolling boil add Rice and let it cook up to 75 percent.
- Simultaneously, cook the paneer in the tandoor/oven.
- Now, Take another vessel heat oil and ghee, add all the whole spices and let it splutter. Add onion, slit green chilli and fresh tomato puree.
- Add in yellow chilli, red chilli powder, turmeric and coriander powder. Now add a little bit of yoghurt and stir continuously.
- Now add the paneer tikka, coriander, mint leaves and a dash of cream. Layer the cooked rice , fried onion, coriander and mint leaves. Before putting on dum add a dash rose water, kewra water and saffron milk.
- Top it up with melted ghee and seal the vessel with foil. Cook it on a high flame for 2-3 minutes. You will see the air filling up between the foil and the vessel if properly sealed.
- Now lower the flame and let it cook for another 2-3 minutes. Serve it hot with Salan and raita.
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