Paneer Tikka Biryani
- Prep Time
- Cook Time
- Difficulty Level Medium
Paneer Tikka Biryani:
Spicy biryani made with paneer tikka. Paneer tikka can be prepared at home with ease, just that this has to be planned in advance as it requires some time to get marinated and grilled. Otherwise the recipe is quick and gets the attraction of everyone around with its flavour and taste.
Usually biryanis would taste better when basmati rice / jeera samba rice is used. I made this with jeera samba rice, which has its own flavour to enhance the taste of this recipe.
After marination, paneer can be grilled using an oven or roasted using a dosa or roti tawa on your gas stove. Both will be good. It will be better to marinate for 2 hours to get a perfect taste, but when time is a concern, you can shorten it to 1 hour as well.
Make this at your home and give a surprise to your family members.
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- Basmati Rice / Jeera Rice - 1 glass
- Oil - 3 tsp
- Ghee - 1tsp
- Poppy Seeds (KasKas) - 1/2 tsp
- Marati mokku (Caper) - 1
- Star Anise - 1
- Cardamom - 1
- Clove - 2
- Cinnamon - 1 inch piece
- Bay leaf - 1
- Mint leaves - a handful
- Onion - 1 medium sized
- Green chilli - 2
- Ginger Garlic paste - 1 tsp
- Curry leaves - 1 strand
- Tomato - 1 medium sized
- Coriander powder - 1 tsp
- Chilli powder - 1/2 tsp
- Pepper powder - 1/2 tsp
- For marinating:
- - Paneer - 50 gms
- - Curd - 1/2 cup
- - Ginger Garlic paste - 1 tsp
- - Red chilli powder - 1 tsp
- - Garam masala powder - 1/2 tsp
- - Cumin powder - 1/2 tsp
- - Pepper powder - 1/4 tsp
- - Coriander powder - 1 tsp
- - Salt
- 1. Chop paneer into medium sized cubes. Mix all the ingredients under marianating - Curd, Ginger Garlic paste, Red chilli powder, Curry masala powder, Cumin powder, Pepper powder, Coriander powder and salt. Add the paneer cubes, mix gently and refrigerate it for about 2 hours
- 2. Take the marinated paneer cubes and grill them in a microwave oven or roast them on a tawa.
- 3. Retain the remaining curd mixture used for marinating for later use.
- 4. Chop onion into thin slices and tomato into small pieces. Slit green chillies.
- 5. Wash and soak rice for about 10 minutes. Use water as instructed in the basmati rice pack. I used 2 glasses for water for 1 glass of jeera rice.
- 6. Strain the soaked rice, retaining the water for later use.
- 7. Take oil and ghee in a pressure cooker and heat it in medium flame.
- 8. Add Poppy Seeds (KasKas), Marati mokku (Caper), Star Anise, Cardamom, Clove, Cinnamon and Bay leaf. Saute for few seconds.
- 9. Add chopped onion into it and fry till it turns golden brown.
- 10. Add ginger garlic paste and saute for a minute.
- 11. Add mint leaves, curry leaves and fry for a minute.
- 12. Add tomato slices into it and fry till they blend well with the others.
- 13. Add the strained rice into it and fry for few seconds.
- 14. Add red chilli powder, coriander powder, pepper powder, salt and mix once.
- 15. Add the curd mixture used for marinating retained, water used for soaking the rice, and the grilled paneer cubes. Mix once and cover the cooker and allow it to get cooked. I left for 1 whistle in medium flame and 1 in low flame.
- 16. When the pressure is down, open it up, add finely chopped coriander leaves, mix gently and serve hot with raita.
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