Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey

Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Paneer Tikka Biryani dish click here

Recipe by Hayley Dhanecha


Serves: 6-8

Preparation Time: 2 hours

Cooking Time: 1 hour


Equipment


Ingredients

Paneer Tikka

  • 500g paneer cut into cubes
  • 2 green capsicum pepper cut into small chunks
  • 3 TBSP. thick yogurt
  • 2 TBSP. tandoori masala
  • 1 TBSP. ginger-garlic puree
  • 2 TBSP. oil
  • 1 TSP. red chili powder
  • 1/2 TSP. garam masala powder
  • 1 TBSP. lemon juice
  • 1 TBSP. corn flour (optional)

Masala Gravy

  • 1 big onion finely chopped
  • 1 TBSP. ginger-garlic puree
  • 3 TBSP. cashew and almond paste
  • 2 TBSP. oil
  • 1/2 TSP. cumin seeds
  • 4-5 TBSP. pureed tomato
  • 1 TBSP. kitchen king masala 
  • 1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
  • 1TSP. Kasoori methi
  • 1 TBSP. fried onion
  • 4-5 TBSP. single cream
  • salt to taste
  • 1 TBSP. red chilli powder

Rice

  • 1 kg Sella basmati rice
  • 2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
  • 2 TBSP. ghee
  • 1/2 TSP. lemon juice

Other ingredients

  • saffron
  • fried onions
  • mint
  • coriander
  • cream 

Cooking Method

Paneer Tikka

  1. First place all the ingredients in a big bowl except paneer cubes.
  2. Combine everything and add paneer, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours.

Rice

  1. First, wash the rice under the running water and soak it in cold water for half an hour.
  2. In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
  3. Add soaked rice and cook till it is cooked 70%.
  4. Drain all the water and leave in a colander aside.

Paneer Tikka Masala

  1. Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown. 
  2. In a stockpot, heat oil, add cumin seeds and whole spices.
  3. Once seeds and whole spices splutter add chopped onion and fry till translucent. 
  4. Add ginger-garlic paste and fry till light brown.
  5. Now add kitchen king masala, red chilli powder and fry for few seconds.
  6. Add tomato puree, cook till oil separates from the pan. 
  7. Add kasoori methi and cashew and almond paste.
  8. Keep stirring the mixture then add marinated and baked paneer.
  9. Mix everything, add salt, single cream and fried onions. 
  10. Turn off the heat.

Layer the Biryani

  1. Preheat the oven to gas mark 6 or 200C.
  2. On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews. 
  3. Then add a layer of cooked rice evenly. 
  4. Again top the rice layer with saffron, cream and ghee, 
  5. Cover the stockpot with aluminium foil and stockpot lid. 
  6. Bake the biryani 12-15 minutes.
  7. Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
  8. Gently mix the biryani without breaking the rice and paneer.
  9. Serve hot with raita, fried papad, salad and choice of your curry. 

NOTES:

Normal basmati rice can be used instead of sella basmati rice.
Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala.
You can ‘DUM’ biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.

Paneer Tikka Biryani in Copper Tri Ply Stockpot

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