Full written recipe of Paneer Tikka Biryani
Prep time: 25-30 minutes
Cooking time: 1hr 15 mins
Serves: 6-7 people
Ingredients:
Marinade
MUSTARD OIL 1 TBSP
KASHMIRI RED CHILLI POWDER 1 TBSP
CORIANDER POWDER 1 TSP
CUMIN POWDER ½ TSP
BLACK SALT ½ TSP
GREEN CARDAMOM POWDER A PINCH
ROASTED KASURI METHI POWDER ½ TSP
TURMERIC POWDER ¼ TSP
GARAM MASALA ½ TSP
GINGER GARLIC GREEN CHILLI PASTE 1 TBSP
HUNG CURD 4 TBSP
LEMON JUICE OF A LEMON
SALT TO TASTE
PANEER 500 GRAMS (CUBED)
ONION 1 NO. (PETALS)
CAPSICUM 1 NO. (DICED)
TOMATO 2 NOS. (DICED)
BASMATI RICE 500 GRAMS
GHEE 1 TSP + 1 TSP
BAY LEAF 2 NOS.
GREEN CARDAMOM 4 NOS.
STAR ANISE 1 NO
CLOVES 3-4 NOS.
CINNAMON 1 INCH
BLACK PEPPERCORNS 4-5 NOS.
CARAWAY SEEDS 1 TSP
GREEN CHILLI 1 NO. (SLIT)
LEMON JUICE 1 TSP (ADD THE SLICED)
OIL 2-3 TBSP
ONION 4-5 MEDIUM SIZED. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE 2 TBSP
TURMERIC POWDER ¼ TSP
DEGI RED CHILLI POWDER 1 TBSP
HOT WATER AS REQUIRED
TOMATO 1 NO. (GRATED)
CURD 200 GRAMS
BIRIYANI MASALA 2 TBSP
SALT TO TASTE
FRESH CORIANDER A HANDFUL (CHOPPED)
MINT A HANDFUL (CHOPPED)
SALT AS REQUIRED (WATER SHOULD TASTE LIKE SEAWATER)
SAFFRON & WATER MIXTURE 2-3 TBSP
GHEE 2-3 TBSP
Method:
To make the marinade add oil, all powdered spices, ginger garlic chilli paste, hung curd, lemon juice & salt into a large bowl & mix it
Further add the cubed paneer pieces & coat it with the marinade, to give this a smokey flavour place a bowl with live charcoal in the centre, pour ghee on the charcoal & cover the marinade & let it smoke for 3-4 mins then discard charcoal carefully.
At this stage you can wash basmati rice in a large bowl until the added water turns clear & let them soak for 45mins to an hour until you do the further processes.
To cook the paneer set a nonstick pan over high flame & let it get hot, then add ghee & let the ghee heat up as well.
Place the paneer pieces into pan & cook over medium flame until that side turns light golden brown, then flip all pieces & cook them on the other side, transfer all paneer tikkas in a bowl & cook the remaining pieces similarly.
Now add the veggies in the leftover marinade, mix well & cook in same pan over high flame for a few seconds, the veggies should remain crunchy, once cooked transfer the veggies into a bowl, reserve the leftover marinade.
To boil rice later, set a large stock pot over high flame & add all whole spices, green chilli & lemon juice, add the lemon slice as well, cover & let the water come to a boil.
Set a heavy bottomed vessel over high flame, let it get hot & then add oil, let the oil heat up a well.
Add onions, stir well & cook over medium to high flame until onions turn golden brown, add ginger garlic green chilli paste along with, turmeric powder, degi red chilli powder, stir & immediately add hot water & cook for 1-2 mins
Further grate & add tomato, cook over high flame for 2-3 mins
Lower flame, then add the curd in a separate bowl, add the leftover marinade, biryani masala & salt, whisk well & add it into the gravy, stir well & cook over high flame until the oil gets separated.
Once cooked, add hot water & adjust consistency, its consistency should be semi thin.
Place the cooked paneer pieces evenly over the gravy & then place the veggies as well, then add fresh coriander & mint, the base gravy is ready.
Now discard all whole spices from boiling water using a sieve, discard water from soaked basmati & add into the boiling water.
Boil rice until it gets 80-85% cooked, this will take 4-5 mins
Once cooked strain half of the rice using a large spider & spread it evenly on the paneer gravy, then add fresh coriander, mint & birista.
Then strain & add the remaining rice, add saffron & water mixture, ghee, fresh coriander, mint & birista.
Keep the wet muslin cloth over the rim of the handi & place a lid over it, then place a tawa underneath the handi & place heavy object on the lid.
Switch on flame to high & let the tawa & handi get hot for 10 minutes then lower the flame & dum cook the biryani for 10-15 mins
Switch off the flame & let the biryani rest for at least 30 mins
Once rested you can open the lid & serve the biryani.

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Intro 0:00
Paneer Tikka 1:33
Rice Soaking 4:16
Cooking 4:50
Boiling water for rice 7:01
Biryani masala 7:46
Layering & dum 11:54
Plating 16:04
Outro 17:30

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