Paneer Tikka Biryani or Tandoori Paneer Biryani is a flavorful biryani. It is a vegetarian's delight cooked by marinating Paneer with spices and then layer the cooked Paneer with Rice, Saffron and dum cooked.
When I started on intermittent fasting, I was making sure to have my protein portion on daily basis. While just ghee paneer is all fine with me, I had to come up with something interesting for parents during our Sunday cooking for the vegetarians.
So this Paneer Tikka Biryani was decided and it surely made our day. There are some recipes that are family favorite and we keep repeating those like this Paneer Tikka Parotta Wrap, Instant Paneer Tikka without Tandoori oven, Tawa Paneer Tikka & Tandoori Paneer Tikka
Ever since we started making paneer dishes, we always use our Homemade Paneer. As my kids are so fond of this, paneer is the most often repeated dish at home.
This week its going to be Biryani & Pulao for the last week of Feb BM.
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Ingredients
Paneer Tikka Biryani uses the same set of ingredients cooked in two different phases. First to make the Tikkas and the second to make the rice.
Paneer - Homemade paneer is always the best. Since we are using it in the biryani, you don't have to worry about skewers not holding this. So the paneer can be soft.
Spices - We use a mix of spice powders to make the masala for the marinade.
Curds - Hung curds give the best results as it is thick and creamy. So make sure you have it on sieve for at least an hour so that all the water and whey drains off.
Vegetables - If you want you can add in vegetables as well. I have made it with just paneer.
Rice - Use Basmati for the best flavourful biryani. We cook the rice in spices and further add saffron milk for the most delicious biryani you can enjoy!
See recipe card for quantities.
Instructions
Though the ingredients for this Biryani is quite long, if you plan well ahead to cook different parts in correct order, the paneer tikka biryani gets cooked easily.
Marinating and Cooking Paneer
Take the thick hung curds in a bowl, mix the spice powders to make a paste.
Add the cubed Paneer to the bowl, combine well and let it rest for 15 minutes.
Meanwhile, boil the potatoes, peel the skin and cube it.
Heat a pan with butter, add the paneer along with the marinade.
Cook till the paneer is well coated with masala.
Now add boiled Potatoes to the pan and cook for few minutes.
Remove and keep it aside.
For making the Rice
Wash and soak the Basmati Rice for at least 20 to 30 minutes.
Heat a pan with 3 cups Water and add all the whole spices.
Let it boil. Add salt and drained rice to the boiling water.
Cook till it is almost 85% cooked.
Spread it on a plate so that the rice grains doesn't get stuck.
For Assembling
Soak the saffron strands in warm milk and mix well.
Heat oil and add onion julienne.
Saute till it browns completely. Keep it aside.
Take the pan you are going to use to make the Dum biryani.
Add Curds, followed by all the spice powders, next the Ginger Garlic paste, Salt, green chilies along with fresh herbs and browned onions.
Mix this paste well and spread on the pan into one layer.
Next layer with the paneer tikka and potatoes.
Now top this with the cooked basmati rice.
Make sure the gravy below is well covered.
Add the saffron milk all over the rice.
Sprinkle finely chopped coriander leaves.
Cover with a tight lid and cook it on dum for 20 mins or medium flame.
Serve hot with raita.
Substitutions & Variations
You can make this biryani with Tofu to make it vegan. The procedure for cooking is the same.
If you don't have tandoori Masala, you can replace by using amchur powder, chat masala, or even biryani masala.
If layering is not your thing, you can cook the rice with the masala as well.
Mushrooms or Soya chunks can also be used in the tikka masala and added to the layers.
Mostly I have used different colours of capsicum. This time it was skipped. However, while making the paneer tikka, you can add them to the marinade.
Equipment
I have used two nonstick pans to make this biryani. If you want, you can use a heavy bottom pan for the dum process.
Storage
The paneer marinade can be prepared ahead and refrigerated for a day. The flavours will be more absorbed and the taste will surely enhance.
The rice can be cooked ahead and while serving you can always remove both the ingredients and assembled.
The cooked biryani can also be frozen or refrigerated. Warm before serving. However, as I always practice, freshly prepared food is always the best.
Expert Tips
Cooking the rice to 80% will be best as you will again dum the rice with paneer for 20 minutes.
Make sure you don't over cook the paneer, as the soft tender marinade will be great after dum process.
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Recipe
Paneer Tikka Biryani | How to make Tandoori Paneer Biryani
Ingredients
For the Paneer Tikka
- 1 cup Curds/ Yogurt hung curds
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander powder
- 3/4 teaspoon Cumin powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Tandoori Masala
- 2 teaspoon Ginger Garlic paste
- 1 tablespoon Butter
- 1 teaspoon Salt
- 500 grams Paneer cubed
- 2 Potatoes Boiled and cubed
For the Rice
- 2 cups Basmati Rice
- 3 cups Water
- 1/2 teaspoon Cumin Seeds
- 2 inch Cinnamon
- 2 Green Cardamom
- 3 to 4 Cloves
- 1 Star Anise
- 3 Bay Leaves
- 1 teaspoon Salt
For the Gravy
- 1 cup Curds / Yogurt hung curds
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander powder
- 3/4 teaspoon Cumin powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala powder
- 2 teaspoon Ginger Garlic paste
- 1 teaspoon Salt
- 2 teaspoons Cooking Oil
- 4 Green Chilies
- 1/4 cup Coriander Leaves loosely packed
- 1/4 cup Mint Leaves loosely packed
- 1 cup Onions browned
For Assembling Paneer Biryani
- 2 tablespoon Ghee
- 1/2 cup Milk
- Few Saffron strands
- Handful Coriander Leaves finely chopped
Instructions
For making Paneer Tikka
- Take the thick hung curds in a bowl, mix the spice powders to make a paste. Add the cubed Paneer to the bowl, combine well and let it rest for 15 minutes.
- Meanwhile, boil the potatoes, peel the skin, and cube it.
- Heat a pan with butter, add the paneer along with the marinade.
- Cook till the paneer is well coated with the masala.
- Now add boiled potatoes to the pan and cook for a few minutes.
- Remove and keep it aside.
For making the Rice
- Wash and soak the Basmati Rice for at least 20 to 30 minutes.
- Heat a pan with 3 cups water and add all the whole spices.
- Let it boil. Add salt and drained rice to the boiling water.
- Cook till it is almost 85% cooked.
- Spread it on a plate so that the rice grains don't get stuck.
For Assembling Paneer Biryani
- Soak the saffron strands in warm milk and mix well.
- Heat oil and add onion juliennes.
- Saute till it browns completely. Keep it aside.
- Take the pan you are going to use to make the Dum biryani.
- Add Curds, followed by all the spice powders, then the Ginger Garlic paste, Salt, green chilies along with fresh herbs and browned onions.
- Mix this paste well and spread on the pan into one layer.
- Next layer with the paneer tikka and potatoes.
- Now top this with the cooked basmati rice.
- Make sure the gravy below is well covered.
- Add the saffron milk all over the rice.
- Sprinkle finely chopped coriander leaves.
- Cover with a tight lid and cook it on dum for 20 mins or medium flame.
- Serve hot with raita.
Nutrition
sushma pinjala says
Paneer biryani turned out too good Valli. Looks yummy. I often make this biryani for my friends, they just love it.
Vaishali says
Paneer Tikka Biryani looks awesome. It is one of my favourite biryani as it is a complete meal by itself, and a very good one. Homemade paneer is always the best.
Rafeeda - The Big Sweet Tooth says
I wish you were my neighbour, I could ask for a plate of whatever you cook and just relax at home... 😉 That plate of paneer biriyani looks absolutely lipsmacking...
Radha says
Amazing and all time loved paneer biriyani. Loved your step by step instructions, and this recipe is a keeper!