Paneer Tikka Dum Biryani


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Paneer Tikka Biryani is one of the richest Mughlai recipes. This is a combination of Paneer Tikka, Jeera Rice and Paneer Tikka Masala topped with brown onions, mint leaves and fried Cashewnuts.

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Paneer Tikka Dum Biryani recipe - How to make Paneer Tikka Dum Biryani

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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Ingredients

For Flavored Rice
1 cup long grained rice (basmati)
2 cups water
salt to taste
1 tsp ghee
1 mace (javantri)
1 bayleaf (tejpatta)
3-4 peppercorns (kalimirch)

For Jeera Rice
1 cup long grained rice (basmati)
2 cups water
salt to taste
1 tsp ghee
1 tbsp ghee or salted butter
1 tsp cumin seeds (jeera)
salt to taste

For Paneer Tikka
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp tandoori masala
salt to taste
1 tbsp lemon juice
1/2 tsp red chilli powder
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tsp oil
2 tbsp curds (dahi)
250 gms paneer (cottagte cheese) cubes

For Biryani Gravy
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
3 black cardamom (badi elaichi)
2 finely chopped onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 cup tomato puree
1/2 tsp red chilli powder
1 tsp kitchen king masala / garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tbsp tomato ketchup
2 tbsp almond (badam) paste
2 tbsp fried onions (birasta)
salt to taste
water as required

Other Ingredients
1 tsp ghee
2 tbsp fresh cream
1/2 cup milk
15 saffron (kesar) strands strands mixed in milk
20 fried cashewnuts (kaju)
1/2 cup fried onions (birasta)
a few mint leaves (phudina)

For Dhungar/smoking
1 charcoal
1 tsp ghee
onion slice

For The Garnish
fried cashewnut (kaju)
sliced tomato
sliced onion
a few mint leaves (phudina)
fried onions (birasta)

For Serving
tomato and onion raita
papad
Method
For the flavored rice

  1. Wash the rice, drain and keep aside.
  2. In a large pan, boil water, add salt, ghee, mace, bay leaf and peppercorns.
  3. Add rice and cook it on high flame for 5 minutes.Lower the flame and cover the pan with a lid and cook the rice for another 20 minutes.
  4. Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate. Discard all the spices from the rice.

For the jeera rice

  1. In a large pan, boil water, add salt and ghee.
  2. Add rice and cook it on high flame for 5 minutes.Lower the flame and cover the pan with a lid and cook the rice for another 20 minutes.
  3. Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate.
  4. Heat butter in a pan add cumin seeds, when the seeds crackle add the cooked rice and saute for a few minutes.
  5. Remove from the flame and keep aside.

For the paneer tikka

  1. Mix ginger paste, garlic paste, tandoori Masala, salt, lemon juice, red chilli powder, pepper powder, oil and curds in a bowl. Add the malai paneer cubes and let it marinate for an hour.
  2. In a griller or pan heat a tbsp of oil, add the marinated paneer cubes and grill them till golden brown from both the sides. Keep aside

For the biryani gravy

  1. Heat oil and butter in a pan, add cumin seeds, cinnamon and black cardamom.Add the grated onion and saute till the oil separates.
  2. Add the ginger paste, garlic paste and saute for 1 minute.
  3. Add the tomato puree and cook till the oil seperates.
  4. Add the red chilli paste, Kitchen King Masala or garam Masala, fried fenugreek leaves, black pepper powder, tomato ketchup, almond paste, fried onions, salt and enough water to adjust the consistency. Let it simmer for 2 to 3 minutes. Discard the black cardamom and cinnamon stick from the gravy and

How to proceed

  1. In a handi spread 1 tbsp of butter and spread the flavoured rice in an even layer.
  2. Spread Paneer tikka evenly over it and top it with the briyani gravy.
  3. Make a shallow hole in the centre and place an onion slice. Place a burning charcoal on the onion slice and pour a teaspoon of ghee. Immediately cover with a lid or with aluminium foil so that the biryani gets a smoky flavour. After 15 minutes of Dhungar, remove the charcoal and onion slice.
  4. Pour fresh cream evenly all over and then spread the jeera rice evenly over it and pour the saffron-milk mixture.
  5. Garnish with fried cashewnuts, fried onions and mint leaves.
  6. Cover the lid with an aluminium foil and let it cook for 5 minutes on medium flame, lower the flame and cook for another 10 minutes. This will help all the flavors to get absorbed.
  7. Serve hot with raita and papad.


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This recipe was contributed by Amarendra Mulye on 12 Dec 2013
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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