It would not be unsuitable to say that biryani is without doubt one of the hottest dishes throughout the nation. Infused with a bunch of spices, every grain of biryani is filled with flavours that fulfill the soul. Biryani simply manages to outshine each different dish on the menu and will get individuals hooked on it. Be it Hyderabad, Lucknow or Delhi, the delicacy enjoys particular consideration at eateries all over the place. While hen and mutton biryani are essentially the most well-known variations of the dish, it does not imply that vegetarians cannot get pleasure from a plate filled with delicious biryani! To make your dinner particular, chef Pankaj Bhadouria shares the recipe for paneer tikka biryani, which will be simply ready at house.

(Also Read: Shahi Paneer And More: 5 Classic Paneer Curry Recipes That You Must Try)

To start making ready the biryani, collect the substances under.

Ingredients:

For marination:
Mustard oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Hung curd – ½ cup
Kashmiri red chilli powder – 2 tsp
Garam masala – 1 tsp
Jeera powder – ½ tsp
Fine chopped inexperienced chillies
Kasuri methi
Salt to style

For biryani:
Paneer – 400 gms
Soaked basmati rice – 1 cup
Bay leaves – 2
Large cardamoms – 3
Cinnamon – 2 sticks
Black pepper
Cloves – 5-6
Oil – 2 tbsp
Black cumin seeds
Mace
Sliced onions
Mint leaves
Kewra water – 2 tsp
Butter
Saffron

Method:

Step – 1: To put together the marinade, take some mustard oil in a bowl and add ginger-garlic paste, hung curd, pink chilli powder, garam masala, jeera powder, inexperienced chillies, Kasuri methi, and a few salt in it.

Step – 2: Mix all the things properly to make the marinade and add paneer items to it. Coat the paneer correctly with the marinate and hold it apart.

Step – 3: For the biryani, soak basmati rice for half an hour. Take some water in a utensil, deliver it to a boil after which add bay leaves, cardamom, cinnamon, black pepper, and cloves. Let the rice boil with the spices. The rice have to be solely cooked 3/4th.

Step – 4: Take some oil in a pan and add cumin seeds, cinnamon sticks, mace, massive cardamom, and closed onions. Sauté them till the onions flip golden brown.

Step – 5: Add the marinated paneer to the pan and stir for about 3 to 4 minutes.

Step – 6: Now place a layer of rice in a pan and add the paneer on high of it. Form one other layer with the remainder of the rice and pour the paneer tikka gravy on high.

Step – 7: Garnish the biryani with some chopped mint leaves and sprinkle some kewra water. Top it up with some butter and saffron.

Step – 8: Cover the pan with a lid and prepare dinner on low flame for about 20 minutes.

Step – 9: Serve sizzling with some inexperienced chutney.

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