Servings:
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
- ⅛ tsp Turmeric Powder
- ½ lemon Juice
- ¼ bunch Mint chopped
- ¼ 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
- ⅕ 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
Substitutions:
- 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.
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