If you’re someone who loves the smoky, spicy goodness of paneer tikka and the aromatic allure of biryani, then Paneer Tikka Biryani is your dream dish! This recipe brings together two iconic Indian dishes into one irresistible creation. Whether hosting a dinner party or simply treating yourself to something special, this biryani is guaranteed to impress.
Why Will you LOVE… This Recipe!
What makes this dish extraordinary is how the succulent paneer cubes ABSORB all those tandoori spices before mingling with the aromatic basmati rice. The textural contrast between the firm, smoky paneer and the delicate, fluffy rice creates this MAGICAL eating experience! And the layering technique? Pure genius – it allows every flavor to remain distinct while creating a harmonious blend. Whether I’m entertaining guests or treating myself to something special, this biryani NEVER disappoints. The complex flavors, vibrant colors, and beautiful presentation make this dish my absolute go-to for both comfort and celebration!
A Quick History Lesson on Biryani
Biryani isn’t just a dish—it’s a story. It’s believed to have originated in Persia and made its way to India through cultural exchanges during the Mughal era. Over time, it evolved into countless regional variations, each with its unique twist. While traditionally, biryani features meat as its star ingredient, vegetarian versions like Paneer Tikka Biryani have become increasingly popular for delivering the same rich flavors without compromising taste.
Paneer Tikka Biryani is a modern twist that combines the smoky flavors of grilled paneer tikka with the layered complexity of biryani. It’s perfect for vegetarians and anyone who loves bold, aromatic dishes.
What Makes Paneer Tikka Biryani Special?
This dish is not your average biryani—it’s an elevated version that takes things up a notch. Here’s what sets it apart:
- Double flavor infusion: For extra depth, the paneer is marinated twice—once in spices and lemon juice and again in a yogurt-based marinade.
- Perfect textures: The charred paneer adds a smoky bite that contrasts beautifully with the soft, fluffy rice.
- Layered cooking: Using the traditional dum method ensures every layer retains its distinct flavor while blending harmoniously.
- Aromatic spices: Whole spices like cinnamon, cardamom, and mace create an irresistible fragrance.
- Visual appeal: The vibrant colors and garnishes make this dish look as good as it tastes!
Paneer Tikka Biryani – Photo Gallery
FAQs About Paneer Tikka Biryani
Can I make this ahead of time?
Yes! You can prepare components like marinated paneer and partially cooked rice beforehand. Assemble and cook just before serving.
How do I store leftovers?
Store leftover biryani in an airtight container in the fridge for up to two days.
Can I freeze Paneer Tikka Biryani?
Absolutely! Freeze it in portions for up to a month; thaw it completely before reheating.
Which type of rice works best?
Aged basmati rice is ideal—it cooks beautifully without clumping.
Is Paneer Tikka Biryani spicy?
It has moderate heat but can be adjusted by reducing or increasing chili powder.
Serving Suggestions
Paneer Tikka Biryani is best enjoyed with:
- Raita: A cooling cucumber or boondi raita balances out the spices.
- Salan: A tangy gravy adds depth to every bite.
- Papad: Crispy papadum provides textural contrast.
- Fresh Salad: A simple kachumber salad adds freshness to your plate.
Tips for Success
- Don’t overcook the rice—it should be firm enough to hold its shape during layering.
- Marinate your paneer long enough for deep flavor absorption.
- Use aged basmati rice for the perfect texture.
- Resist opening the lid during dum cooking; patience is key!
- Let your biryani rest after cooking—it makes all the difference.
Variations You Can Try
Feel free to tweak this recipe based on your preferences:
- Swap paneer for tofu for a vegan version.
- Add vegetables like bell peppers or peas for extra nutrition.
- Adjust spice levels based on your heat tolerance.
Ingredients
Paneer Tikka Biryani Masala
- ½ cup Curd Yogurt
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Kashmiri Red Chilli Powder
- 1½ tsp Coriander Powder
- ½ tsp Cumin Powder
- â…› tsp Turmeric Powder
- ½ lemon Juice
- ÂĽ bunch Mint chopped
- ÂĽ bunch Coriander Leaf chopped
- 3 medium size Fried Onions chopped Onion sliced
- 1 tsp salt
- 200 g Paneer Tikka https://bestrecipesofindia.com/paneer-tikka-elevate-your-culinary-skills-with-our-delectable-recipe/#recipe
Hyderabadi Biryani Masala
- 1 inch Cinnamon Stick
- ½ tsp Whole Caraway Seeds Shahi Jeera
- ½ no Whole Mace
- 6 no Whole Cloves
- â…• no Whole Star Anise
- 1 no Whole Big Cardamom
Cooking Rice
- 1½ cups Basmati Rice
- 2 liters Water for cooking
- 1 no Bay Leaf
- 3 no Whole Cloves
- 3 no whole green cardamoms
- 1 inch Cinnamon Stick
- 2 tbsp Salt
Paneer Tikka Biryani
- 3 tbsp Ghee Clarified Butter
- 1 no whole Bay Leaf
- 3 no Whole Cloves
- 3 no whole green cardamoms
- 1 inch Cinnamon Stick
- 1/2 cup Water optional
Instructions
Biryani Masala
- In a dry pan, roast the cinnamon stick, caraway seeds, mace, cloves, star anise, and big cardamom until fragrant.
- Transfer it to different bowl and cool it.
- Grind the roasted spices into a coarse powder.
Marinade
- In a mixing bowl, combine curd, ginger-garlic paste, red chilli powder, coriander powder, cumin powder, turmeric powder, lemon juice, Biryani masala ,chopped mint and coriander leaves, fried onions, and salt.
- Combine all the ingredient using the whisk, Make sure no lumps
Rinse and Soak Rice
- Rinse the basmati rice under cold water for 2–3 times.
- Then soak, Rinse Basmati rice it in water for 45 minutes.
Cook the Rice
- Drain the soaked rice. Add to the boiling water, spices and salt.
- Cook until it's about 85% cooked (the rice should still have a bite). Strain the rice but reserve some cooking water.
Assemble Paneer Tikka Biryani
- In a Heavy Bottomed pot, Heat Add 2 tbsp ghee over medium heat.
- Add bay leaf, cloves, green cardamom pods, and cinnamon stick to the ghee.
- Then add the marination and cook until the raw flavor goes 3–5 minutes.
- Add the Paneer Tikka and water (optional) Cook for a min to combine with masala.
- Layer the partially cooked rice on top of the paneer.
- Pour in reserved ghee and cooking water (about ½ cup) over the rice.
- Cover with a tight lid and cook on low flame for about 5–7 minutes. For extra steam retention, place a heavy pan or hot water on top of the lid.
- Once done, open the lid. Garnish with fried onions and fresh coriander leaves.
- Serve your Paneer Tikka Biryani with Salan (a spicy side dish) and raita (yogurt sauce).
Notes
- You can replace paneer with tofu for a vegan option.
- Leftover biryani can be stored in an airtight container in the fridge for up to two days.
Latest posts
-
Paneer Tikka Biryani: A TastyVegetarian Delight
If you’re someone who loves the smoky, spicy goodness of paneer tikka and the aromatic allure of biryani, then Paneer Tikka Biryani is your dream dish! This recipe brings together two iconic Indian dishes into… Read more
-
Kerala Chicken Stew: Simply South
Kerala Chicken Stew or Kozhi Ishtu is a traditional delicacy from the southwestern Indian state of Kerala. Known for its mild yet flavorful profile, this dish perfectly blends tender chicken, fresh vegetables, aromatic spices, and rich… Read more
-
Singju Salad : Flavors of Manipur
Singju Salad is a vibrant and nutritious dish from Manipur, India. It is renowned for its diverse mix of vegetables, legumes, and crunchy toppings, which create a perfect blend of flavors and textures. This salad… Read more
