Paneer tikka biryani

Ingredients  :
Basmathi rice  - 1 Glass
Salt as per taste
Pepper corns
Bay leaf
Cloves
Shah jeera
Elaichi
Oil

For marination of paneer  :
Paneer-100 gms
Capsicum-2
Onion-2
Curd-Half Tablespoon
Oil
Ginger garlic paste -half teaspoon
Garlic cloves  (6 -7 ) & green chillies - (4-5) finely grounded
Salt as per taste
Chilli powder
Jeera powder
Coriander powder
Garam masala powder
Cinnamon powder
Besan
Coriander leaves &mint leaves finely chopped
Coal (for tandoori effect)

Other ingredients:
Onions sliced-2
Gobhi-12-15 florets
Few saffron strands soaked in warm milk
Roasted cashew and raisins
Coriander leaves for garnish

Method of preparation :
1. Boil the rice until 70% is cooked with all the above given ingredients.
2. Prepare the  marination with all the ingredients and then add paneer and vegetables.
3. After 10 mins, burn the coal red, place a small bowl in the marination bowl with the coal and add few drops of ghee on top of it and cover the bowl with a lid immediately not allowing  the smoke to escape. Saute the paneer with one teaspoon ghee and keep aside
4. Place a deep vessel on the stove, add one teaspoon of butter and few drops of oil, saute sliced onions and boiled Gobi.
5.on top on the vegetables, layer rice and top it with the the sautéed paneer.Repeat the steps of layering .
6. Add the roasted cashew nuts and raisins, with finely  chopped coriander leaves, soaked milk with saffron
7.Cover the vessel with lid and cook the biryani for 10 mins on slow heat
8.Serve Hot biryani with raita and salan.

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