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We hope you got insight from reading it, now let’s go back to paneer tikka biryani recipe. To make paneer tikka biryani you only need 33 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Paneer Tikka Biryani:
- Take For Rice
- Take 1 cup Rice(70-75% boiled)
- Get 1 tbsp ghee
- Get 1 tsp cumin seeds
- Use to taste Salt
- Provide For paneer tikka
- Provide 1 tsp ginger garlic paste
- Use 1 tsp tandoori masala
- You need to taste Salt
- Use 1 tbsp lemon juice
- Prepare 1/2 tsp red chilli powder
- Prepare 1/4 tsp black pepper
- Use 1 tsp oil
- Prepare 2 tbsp curd
- Get 250 gms Paneer cubes
- Provide For biryani gravy
- You need 1 tbsp oil
- Get 1 tbsp butter
- You need 1 tsp cumin seeds
- Provide 1 cinnamon stick
- Prepare 2 finely chopped onions
- Take 1 tsp ginger garlic paste
- Get 2 tbsp fresh cream
- Get 2 tbsp cashews paste
- Get 1/2 cup tomato purée
- Prepare 1/2 tsp red chilli powder
- You need 1 tsp kitchen king masala
- Prepare 1/4 tsp garam masala
- Take 1 tsp kasuri methi
- Get 1/2 tsp black pepper
- Get 1 tbsp tomato ketchup
- Get to taste Salt
- Take Water as required
Steps to make Paneer Tikka Biryani:
- For rice: Heat ghee in a pan add cumin seeds,when the seeds crackle add the cooked rice,salt and sauté for few mins
- Remove from the flame and keep aside
- For the paneer tikka: Mix all the ingredients..add the paneer cubes and let it marinated for an hour
- In a griller or pan heat a tbsp of oil,add the marinated paneer cubes and grill them till golden brown and keep aside
- For the biryani gravy: Heat oil and butter in a pan,add cumin seeds,cinnamon and add the grated onion sauté for a 2-3 mins
- Add the ginger garlic paste and sauté for a min then add tomato purée and cook
- Add all the spices,cashews paste, fresh cream,tomato sauce and enough water to adjust the consistency..let it simmer for 4-5 mins
- How to proceed: In a handi spread the jeera rice in a layer..
- Spread paneer tikka evenly over it and top it with the biryani gravy and again spread the jeera rice in a layer and garnish with mint leaves and coriander leaves
- Cover the lid with an aluminium foil and let it cook for 5mins on medium flame
- Serve hot with Raita, papad and mint chutney
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