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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