I wanted to try Paneer Tikka Biryani at home from so long. Both my daughters love the Paneer tikka biriyani from Konark Restaurant, Commercial Street. I tried my own method and it turned out to be a hit with my folks and I want to share it with my readers as well.
Let us see how I proceeded –
First thing I did was Marination of paneer. I always prefer 2 hrs or more Marination in the fridge.
plain curd – 2 to 3 cups (250 grams)
Ginger garlic paste – 1 to 1 ½ table spoon
Red chilli powder – 1 to 1 ½ tsp
Turmeric – 1 tsp
Coriander powder – 2 table spoons
Cumin powder – 1 table spoon
Garam masala powder – 1 ½ tsp
Paneer – 200 grams
Capsicum – 3 ( Red, yellow and green)
Onion – 2 (medium)
Basmati rice – 3 cups
Onion – 1
Tomato – 2
Ghee – 2 table spoons
Bay leaf – 2
Cardamom – 2
Cinnamon – 1 inch piece
Star anise – 2
Shahi jeera – 1 tsp
Green chilli -2
Chopped Pudina – half cup
Chopped Coriander leaves – half cup
Any Biryani Masala – 1 table spoon
Coconut milk – 1 cup or 1 pack of coconut milk powder.
For Paneer and veggie Tikka:
-Take one bowl , put curd and all the masalas, salt etc and prepare for marination .
-Chop Capsicum ,onion and paneer into cubes and Drop in . Mix thoroughly and store this in a fridge to marinate at least for 2 hours.
-Take one non stick tawa, place marinated onion, capsicum and paneer chunks and roast both the sides and keep it ready. You can opt an oven or grill as well.
-Retain marinated masala ( with curd) for further use.
Now we would see the Biryani Preperation:
-Wash and Soak rice for 10 minutes, drain.
-Puree 2 tomatoes , by cooking in a little water , cool and grind.
-Slice onion , slit green chillies.Chop pudina and coriander leaves.
-Take one tawa/ rice cooker or pressure cooker. I normally prepare in tawa and pour it into rice cooker for final cooking.
-Put ghee, add whole masalas ( cinnamon, cardamom, shahi jeera, star anise and bay leaves.
-Add onion, green chilli and fry for a while, then tomato puree, left over marinated masala and fry until it leaves oil at sides.
-Now, add pudina and coriander, biryani masala and fry for 2 minutes.
-Next add coconut milk powder, water (4 cups) , adjust salt, add drained rice , tawa roasted veggies, paneer tikka and cook in a simmer or pour into rice cooker and cook further.
-When it is ready, serve with your choice of raita.
Note: Adjust water accordingly , by calculating marinated curd, tomato puree, if you are adding coconut milk, include that as well.
-Normally, how i take is: if i am using Basmati rice : for 1 cup of rice: 2 cups of water + 1 cups extra for veggies to cook. ( Here: 3 cups of Rice: 6 cups of water + 1 cup for veggies)
6 thoughts on “Paneer Tikka Biryani:”