Paneer Tikka Dum Biryani Recipe | Veg Paneer Biryani | पनीर टिक्का दम बिरयानी | Chef Sanjyot Keer

By Your Food Lab · 90 min

Ingredients

Instructions

1. Mix the marinade in a large bowl: oil, all powdered spices, ginger garlic green chilli paste, hung curd, lemon juice and salt.
2. Add the paneer cubes and coat them well. Place a bowl of live charcoal in the centre of the marinade, pour ghee on the charcoal, cover and let it smoke for 3-4 minutes, then carefully remove the charcoal.
3. Wash the basmati rice in a large bowl until the water runs clear, then soak it for 45 minutes to 1 hour.
4. Heat a nonstick pan over high heat, add ghee and let it heat. Cook the paneer over medium heat until light golden brown on one side, flip and cook the other side. Transfer to a bowl and cook the remaining pieces the same way.
5. Add the vegetables to the leftover marinade, mix, and cook in the same pan over high heat for a few seconds so they stay crunchy. Transfer them to a bowl and reserve the leftover marinade.
6. Bring a large pot of water to a boil over high heat with all whole spices, green chilli, lemon juice and the lemon slice. Cover until boiling.
7. Heat oil in a heavy-bottomed vessel over high heat. Add onions and cook over medium to high heat until golden brown. Add ginger garlic green chilli paste, turmeric and degi red chilli powder, stir, then immediately add hot water and cook for 1-2 minutes.
8. Grate in the tomato and cook over high heat for 2-3 minutes.
9. Lower the heat. In a separate bowl whisk the curd, reserved marinade, biryani masala and salt, add to the gravy, and cook over high heat until oil separates. Add hot water to get a semi-thin consistency.
10. Spread the cooked paneer and vegetables over the gravy, then add coriander and mint.
11. Strain the whole spices out of the boiling water, drain the soaked rice and add it to the water. Boil until 80-85% cooked, about 4-5 minutes.
12. Drain the rice and spread half over the paneer gravy, then add coriander, mint and birista. Add the remaining rice, then the saffron and water mixture, ghee, coriander, mint and birista.
13. Cover the handi with a lid sealed by a wet muslin cloth, place a tawa underneath, and weigh the lid down. Heat on high for 10 minutes, then lower the heat and dum cook for 10-15 minutes.
14. Turn off the heat and rest the biryani for at least 30 minutes before opening and serving.

Summarized from Your Food Lab's video. Watch it for the details.

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