Скачать или смотреть Panner tikka Aloo dum briyani

Paneer tikka Aloo Dum biriyani:

1. In a kadhai add 3 tbsp mustard oil and 1 tbsp ghee. Add in whole spices (1 cinnamon stick, 2 bay leaves, 5 green cardamom, 1 black cardamom, 4 cloves and 1 mace). Cook till fragrant and then add 1 tbsp ginger garlic paste, 4 chopped green chillies, 1 tbsp red chilli paste and 3 chopped tomatoes. Next add 3/4 cup yogurt, 1/2 cup birista, juice of 1 lemon, 1 tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, 1 tsp spicy red chilli powder, 1 tbsp biriyani masala, salt as per taste and handful of chopped coriander and mint leaves. Mix this well together till oil floats up. Now add 8 peeled and halved potatoes. Cool till the potatoes are golden brown. Now add water and cook till potatoes are 80% done.
2. In a separate bowl add 2 cups of cubed paneer. Marinate the paneer with 1/2 cup yogurt, 2 tbsp mustard oil, 1 tbsp ginger garlic paste, 1 tsp cardamom powder, 1/2 tbsp garam masala, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tbsp kasuri methi, 1 tsp fennel powder, 1 tbsp Kashmiri red chilli powder, 1/2 tsp spicy red chili powder, 1 tsp chaat masala, squeeze of half a lemon and salt as per taste. Marinate for about 15 minutes. Place the marinated paneer cubes in skewers and grill till the paneers are nice and charred.
3. Add the panner tikkas to the potato mix and smoke everything together with some heated charcoal and ghee. Smoke for 7-8 minutes and then remove the charcoal.
4. To make the rice, wash and soak 1/2 kg rice. In a kadhai add the rice with 1 bay leaf, 1 inch cinnamon stick, 4 green cardamoms, 4 cloves, 1 star anise, 1 tsp shahi jeera, salt as per taste and 1.5 cup water. Cook till the rice is 80% done.
5. For assembly, add the rice on top of the aloo and paneer mix. Add 2 tbsp ghee, 2-3 tbsp saffron and mixture, 1/2 tsp kewra water, 1/4 cup birista, handful of chopped coriander and mint leaves, lastly sprinkle some biriyani masala. Cover and cook it on low flame for about 15 minutes. Serve hot with some raita and enjoy.