Paneer Tikka Biryani
Rice layered with grilled marinated cottage cheese cubes and spicy gravy.
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Ingredients
- 2 cups Basmati rice
- 400 grams Paneer (cottage cheese) cubes
- 1 cup Greek yogurt
- 2 tablespoons Ginger-garlic paste
- 1 1/2 teaspoons Kashmiri red chili powder
- 1 teaspoon Garam masala
- 2 large Onions, thinly sliced
- 1/2 cup Tomato puree
- 1/2 cup Fresh mint and coriander leaves
- 3 tablespoons Ghee or oil
- 1 pinch Saffron strands soaked in milk(optional)
- 1 teaspoon Whole spices (Cinnamon, Cardamom, Cloves)
Instructions
- 1
Marinate paneer cubes in half of the yogurt, ginger-garlic paste, chili powder, and garam masala for at least 30 minutes.
- 2
Par-boil the basmati rice with whole spices in salted water until it is 70% cooked, then drain and set aside.
- 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
In a large heavy-bottomed pot, heat ghee and fry the sliced onions until they are deep golden brown and caramelized.
- 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
Gently fold the grilled paneer tikka into the gravy, ensuring the cubes are well coated but not broken.
- 7
Layer the par-boiled rice over the paneer gravy, sprinkling mint, coriander, and saffron milk between layers and on top.
- 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.
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