It wouldn’t be wrong to say that biryani is one of the most popular dishes across the country. Infused with a host of spices, each grain of biryani is packed with flavours that satisfy the soul. Biryani easily manages to outshine every other dish on the menu and gets people hooked on it. Be it Hyderabad, Lucknow or Delhi, the delicacy enjoys special attention at eateries everywhere. While chicken and mutton biryani are the most famous versions of the dish, it doesn’t mean that vegetarians can’t enjoy a plate full of scrumptious biryani! To make your dinner special, chef Pankaj Bhadouria shares the recipe for paneer tikka biryani, which can be easily prepared at home.
(Also Read: Shahi Paneer And More: 5 Classic Paneer Curry Recipes That You Must Try)
To begin preparing the biryani, gather the ingredients below.
Mustard oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Hung curd – ½ cup
Kashmiri red chilli powder – 2 tsp
Garam masala – 1 tsp
Jeera powder – ½ tsp
Fine chopped green chillies
Salt to taste
Paneer – 400 gms
Soaked basmati rice – 1 cup
Bay leaves – 2
Large cardamoms – 3
Cinnamon – 2 sticks
Cloves – 5-6
Oil – 2 tbsp
Black cumin seeds
Kewra water – 2 tsp
Step – 1: To prepare the marinade, take some mustard oil in a bowl and add ginger-garlic paste, hung curd, red chilli powder, garam masala, jeera powder, green chillies, Kasuri methi, and some salt in it.
Step – 2: Mix everything well to make the marinade and add paneer pieces to it. Coat the paneer properly with the marinate and keep it aside.
Step – 3: For the biryani, soak basmati rice for half an hour. Take some water in a utensil, bring it to a boil and then add bay leaves, cardamom, cinnamon, black pepper, and cloves. Let the rice boil with the spices. The rice must be only cooked 3/4th.
Step – 4: Take some oil in a pan and add cumin seeds, cinnamon sticks, mace, large cardamom, and closed onions. Sauté them until the onions turn golden brown.
Step – 5: Add the marinated paneer to the pan and stir for about 3 to 4 minutes.
Step – 6: Now place a layer of rice in a pan and add the paneer on top of it. Form another layer with the rest of the rice and pour the paneer tikka gravy on top.
Step – 7: Garnish the biryani with some chopped mint leaves and sprinkle some kewra water. Top it up with some butter and saffron.
Step – 8: Cover the pan with a lid and cook on low flame for about 20 minutes.
Step – 9: Serve hot with some green chutney.
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