Paneer Tikka Biryani | Veg Biryani | Paneer Biryani | Biryani Recipes | Cookd

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Paneer Tikka Biryani Recipe:
Chilli Oil :
Mustard Oil - 3 tbsp
Kashmiri Chilli Powder - ½ tsp
Besan Flour - 1 tbsp

Paneer Tikka :
Paneer Cubes - 500 grams
Lemon Juice - 1 no
Ginger Garlic Paste - 1 tbsp
Salt - ½ tsp + ½ tsp
Chilli oil - 1 tbsp
Mustard oil - 1 tbsp
Hung Curd - 1 Cup
Kashmiri Red Chilli Powder - 1 tsp
Ajwain - 1 tsp
Cumin Powder - ½ tsp
Coriander Powder - 1 tsp
Chat Masala - ¼ tsp
Garam Masala - ½ tsp
Kasuri Methi - 1 tbsp
Lemon Juice - 1 tbsp

For the Masala :
Oil - 2 tbsp
Ghee - 1 tbsp
Cinnamon - 2 sticks
Bay Leaves - 1 nos
Cloves - 3 nos
Green Cardamom - 3 nos
Coriander Leaves (roughly chopped) - ¼ Cup
Mint leaves - ½ Cup
Onions (finely sliced) - 3 nos
Ginger Garlic Paste - 1 tbsp
Green Chilli (slit) - 2 nos
Kashmiri Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Curd - 1 tbsp
Water - 1 ½ Cup
Salt - 1 tsp

For The Rice :
Water - For boiling
Cinnamon - 1 inch
Green Cardamom - 3 nos
Bay Leaves - 1 no
Cloves - 3 nos
Basmati Rice (soaked) - 500 gms
Salt - 1 tbsp

For Layering :
Saffron Milk - ¼ Cup
Cashew Nuts (deep fried) - ¼ Cup
Fried Onion - 1 Cup
Mint Leaves - ½ Cup
Coriander Leaves - ½ Cup
Kewra Water - 1 tsp
Ghee - 2 tbsp

Cooking Instructions:

1. Wash and soak the basmati rice for 30 minutes
2. To prepare chilli oil, heat mustard oil to a smoking point, turn off the flame and let it cool down.
3. To the oil, add kashmiri red chilli powder and mix it well till the oil absorbs the colour. Add besan flour, mix it well and keep it aside.
4. Prepare the marinade by mixing oil and kashmiri chilli powder first and then add the remaining ingredients required till they combine evenly.
5. Add the chilli oil to the marinade, mix it well.
6. Add the paneer cubes to the marinade, mix it till it is coated evenly. Let it marinate for 20 minutes.
7. Heat water in a pot, add bayleaves, cinnamon, cardamom, cloves, ghee and salt to it. Bring it to a boil.
8. Add the soaked rice and boil it for 3 minutes and strain it immediately
9. Skewer and cook the paneer over direct fire till charred marks appear.
10. In a biryani pot, heat oil and ghee, add the whole spices and let it crackle.
11. Add the sliced onions, green chili and saute till the onions turn golden brown
12. Add ginger garlic paste and cook it for a minute.
13. Add mint and coriander leaves, fry the well.
14. Add kashmiri chilli powder and mix till the onions and oil turn red in colour.
15. Add curd, mix it well. Add water, mix it well and bring it to a boil.
16. Season the mixture. Reduce the flame.
17. Start the layering process directly. Add the rice first, then the coriander, mint, fried onion and paneer tikka.
18. Repeat the process and this time add ghee, kewra water and saffron milk.
19. Cover the pot with silver foil and close it tightly with a lid.
20. Keep it for dum, on a high flame for the first 5 minutes and on a low flame for 10 minutes.
21. Turn off the flame and let it rest for 10 minutes.
22. Open the pot, fluff the rice and serve it hot.

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