@ Paneer Tikka Biryani

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

INGREDIENTS

  • 2.5 cup DUAL TASTE Biryani Basmati Rice
  • 10-12 Paneer Cubes
  • 0.25 Cup Sliced Onion & 0.25 Cup Mint Leaves
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Red Chilli Powder & 1 tsp Fennel Seeds
  • 0.25 tsp Fenugreek Seeds & 2 Cloves
  • 1 tsp Cumin Seeds & 1 tsp Lemon Juice
  • 1 tsp Mustard Seeds
  • 0.25 Cup Sliced Onion & 0.75 Cup Curd/Yoghurt
  • 0.25 Cup Chopped Coriander
  • 0.25 tsp Turmeric Powder
  • 1 Cinnamon Stick & 1 tsp Fennel Seeds
  • 0.25 tsp Onion Seeds & Salt to taste
  • 1 tbsp Mustard Oil & 1 medium Onion
  • 1 large Tomato & 0.5 Cup Mint Leaves

Cooking Steps

Step 1 : Blend curd and ginger-garlic till smooth. Grind mustard seeds, kalonji, saunf, fenugreek seeds and cumin seeds to a coarse powder.

Step 2 : Blend coarse powder, curd paste, turmeric powder and red chili powder together till smooth.

Step 3 : Transfer to a mixing bowl. Add salt and mustard oil to it. Mix well and marinate paneer cubes with this paste.

Step 4 : Close the bowl and keep in refrigerator for 2-3 hrs or preferably overnight.

Step 5 : Remove the bowl from refrigerator and keep aside for 20 mins. You can fry paneer cubes on tava / frying pan till golden brown.

Step 6 : 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.

Step 7 : Grease with little oil and place marinated paneer cubes over the sheet. You can also use skewer and insert the pieces.

Step 8 : 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

Step 1 : Grind onion, tomato and mint leaves to smooth paste. Add water if needed. Keep it aside.

Step 2 : Heat 3-4 tbsp oil in a handi or pan. Tamper cloves, cinnamon and fennel seeds. Add sliced onions and saute a while.

Step 3 : Add mint and coriander leaves. Cook for a min on low flame. Add ground paste and paneer tikka. Saute a while.

Step 4 : Add left over marination and little salt. Cook it covered on low flame for 2 mins. Add 4 cup water and allow to boil.

Step 5 : Add washed & drained DUAL TASTE Biryani Basmati Rice, salt to taste and lemon juice. Mix well everything and cook it covered on medium flame for 10-15 mins.

Step 6 : Serve with raita and veg/non-veg gravy.