• Overview
  • Ingredients
  • Directions
  • Reviews

paneer tikka biryani

A rich and elaborate Mughlai rice dish that’s well worth it because of its wonderful textures and spices.

Ingredient

To Marinate Paneer :

  • 10-12 paneer cubes (Indian Cottage Cheese)
  • 3/4 cup curd / yogurt
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp onion seeds
  • 1 tsp cumin seeds
  • salt to taste
  • 1 tsp mustard seeds
  • 1 tbsp. mustard oil

 

For Biryani :

  • 2 and 1/2 cup Kohinoor Basmati Rice - washed & soaked in water for 20 mins
  • 1/4 cup sliced onion
  • 1/4 cup mint leaves
  • 1/4 cup chopped coriander
  • 1 tsp fennel seeds
  • salt to taste
  • 2 cloves
  • 1 cinnamon stick
  • 1 tsp lemon juice

 

Ground Paste :

  • 1 medium sized onion
  • 1 big tomato
  • 1/2 cup mint leaves

Direction

To Prepare Paneer Tikka :

  • Blend curd and ginger-garlic till smooth. Grind mustard seeds, kalonji, saunf, fenugreek seeds and cumin seeds to a coarse powder.
  • Blend coarse powder, curd paste, turmeric powder and red chili powder together till smooth.
  • Transfer to a mixing bowl. Add salt and mustard oil to it. Mix well and marinate paneer cubes with this paste. 
  • Close the bowl and keep in refrigerator for 2-3 hrs or preferably overnight.
  • Remove the bowl from refrigerator and keep aside for 20 mins. You can fry paneer cubes on tava / frying pan till golden brown.
  • If you are using oven, then Preheat oven to 220 degrees C in grill mode for 10 mins. Take a baking sheet and place aluminum foil sheet.
  • Grease with little oil and place the marinated Paneer cubes over the sheet. You can also use skewer and insert the pieces.
  • Grill the cubes for 10 mins. Turn over the cubes and grill for another 10 mins. Remove from the oven and keep it aside.

 

To Prepare Biryani :

  • Grind onion, tomato and mint leaves to smooth paste. Add water if needed. Keep it aside.
  • Heat 3-4 tbsp oil in a handi or pan. Tamper cloves, cinnamon and fennel seeds. Add sliced onions and saute a while.
  • Add mint and coriander leaves. Cook for a min on low flame. Add ground paste and paneer tikka. Saute a while.
  • Add left over marination and little salt. Cook it covered on low flame for 2 mins. Add 4 cup water and allow to boil.
  • Add washed & drained Kohinoor Basmati Rice, salt to taste and lemon juice. Mix well everything and cook it covered on medium flame for 10-15 mins.
  • Serve hot with raita and veg/non-veg gravy.

 

To Marinate Paneer :

  • 10-12 paneer cubes (Indian Cottage Cheese)
  • 3/4 cup curd / yogurt
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp onion seeds
  • 1 tsp cumin seeds
  • salt to taste
  • 1 tsp mustard seeds
  • 1 tbsp. mustard oil

 

For Biryani :

  • 2 and 1/2 cup Kohinoor Basmati Rice - washed & soaked in water for 20 mins
  • 1/4 cup sliced onion
  • 1/4 cup mint leaves
  • 1/4 cup chopped coriander
  • 1 tsp fennel seeds
  • salt to taste
  • 2 cloves
  • 1 cinnamon stick
  • 1 tsp lemon juice

 

Ground Paste :

  • 1 medium sized onion
  • 1 big tomato
  • 1/2 cup mint leaves

To Prepare Paneer Tikka :

  • Blend curd and ginger-garlic till smooth. Grind mustard seeds, kalonji, saunf, fenugreek seeds and cumin seeds to a coarse powder.
  • Blend coarse powder, curd paste, turmeric powder and red chili powder together till smooth.
  • Transfer to a mixing bowl. Add salt and mustard oil to it. Mix well and marinate paneer cubes with this paste. 
  • Close the bowl and keep in refrigerator for 2-3 hrs or preferably overnight.
  • Remove the bowl from refrigerator and keep aside for 20 mins. You can fry paneer cubes on tava / frying pan till golden brown.
  • If you are using oven, then Preheat oven to 220 degrees C in grill mode for 10 mins. Take a baking sheet and place aluminum foil sheet.
  • Grease with little oil and place the marinated Paneer cubes over the sheet. You can also use skewer and insert the pieces.
  • Grill the cubes for 10 mins. Turn over the cubes and grill for another 10 mins. Remove from the oven and keep it aside.

 

To Prepare Biryani :

  • Grind onion, tomato and mint leaves to smooth paste. Add water if needed. Keep it aside.
  • Heat 3-4 tbsp oil in a handi or pan. Tamper cloves, cinnamon and fennel seeds. Add sliced onions and saute a while.
  • Add mint and coriander leaves. Cook for a min on low flame. Add ground paste and paneer tikka. Saute a while.
  • Add left over marination and little salt. Cook it covered on low flame for 2 mins. Add 4 cup water and allow to boil.
  • Add washed & drained Kohinoor Basmati Rice, salt to taste and lemon juice. Mix well everything and cook it covered on medium flame for 10-15 mins.
  • Serve hot with raita and veg/non-veg gravy.

 

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Corn Rice

    Simple, easy and delicious rice recipe with corn kernels, garlic and spring onion. Corn rice is a nice variation to the good old pulao or chawal recipe

    Recipe by Kohinoor

    (0)

    Corn and Vegetable Pulao

    Corn and vegetable pulao is a delicious combo of corn and vibrant mixed vegetables with perfectly cooked rice. Onions and assorted spices give it a tasteful punch with fried kajus imparts an pleasurable crunch. Make sure the grains of Charminar Special Pulao Rice are isolated and not clumpy.

    Recipe by Kohinoor

    (0)

    Malabari Chicken Biryani

    Talk about exotic spices and distinct flavours, and Malabar cuisine from Kerala tops the list. The taste of Malabar is renowned from its signature cooking elements and flavours that make your taste buds go tickling. One of the most loved dishes from this cuisine is the Malabari Chicken Biryani. The succulent flavours, mild aroma and a unique aftertaste – together make this a dish to relish.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.