Paneer Tikka Biryani:

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.

Ingredients:

For Marination:

plain curd – 2 to 3 cups (250 grams)

Ginger garlic paste – 1 to 1 ½ table spoon

salt

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)

For Biryani:

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.

Method:

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)