Paneer Tikka Biryani

Ingredients

• 2 cups Basmati rice
• 400 g Paneer (cottage cheese) cubes
• 1 cup Greek yogurt
• 2 tbsp Ginger-garlic paste
• 1 1/2 tsp Kashmiri red chili powder
• 1 tsp Garam masala
• 2 large Onions, thinly sliced
• 1/2 cup Tomato puree
• 1/2 cup Fresh mint and coriander leaves
• 3 tbsp Ghee or oil
• 1 pinch Saffron strands soaked in milk(optional)
• 1 tsp Whole spices (Cinnamon, Cardamom, Cloves)

Instructions

1. 1

   Marinate paneer cubes in half of the yogurt, ginger-garlic paste, chili powder, and garam masala for at least 30 minutes.

2. 2

   Par-boil the basmati rice with whole spices in salted water until it is 70% cooked, then drain and set aside.

3. 3

   Grill or pan-fry the marinated paneer cubes until they are charred and golden brown on all sides to create the 'tikka' flavor.

4. 4

   In a large heavy-bottomed pot, heat ghee and fry the sliced onions until they are deep golden brown and caramelized.

5. 5

   Add tomato puree and remaining spices to the onions, cooking until the oil separates, then stir in the remaining yogurt to form a thick gravy.

6. 6

   Gently fold the grilled paneer tikka into the gravy, ensuring the cubes are well coated but not broken.

7. 7

   Layer the par-boiled rice over the paneer gravy, sprinkling mint, coriander, and saffron milk between layers and on top.

8. 8

   Seal the pot with a tight lid or foil and cook on very low heat (Dum) for 15-20 minutes until the rice is fully tender and aromatic.