Paneer Tikka Biryani
- Preparation Of Biryani Masala
- Dry Roast Cumin, Corriander, Bayleaf, Dry Red Chilli, Cardamom, Cinnamon, Clove, Nutmeg, Mace
- Then Make a Fine Powder Of It
- Soak 250 gm Basmati Rice For 45 Minutes
- Meanwhile, Prepare Paneer Tikka
- Curd 2 Tbsp
- Salt, Turmeric, Chilli & Garam Masala Powder 1 Tsp Each
- Cube Paneer 200 gm
- Cut Onion, Capcicum, Tomato In Cube Pieces
- Kasuri Methi 1 Tsp
- Marinate Them For 10 Minutes
- Grill It On High Flame
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- Let's Prepare Biryani
- Heat 2 Tbsp Oil
- Temper Dry Spices (Bay leaf, Dry Chilli, Cardamom, Cinnamon, Clove)
- Thinly Slice - 2 Onion
- Ginger - Garlic Paste 1 Tsp Each
- Chopped Tomato
- Cook On Low Flame Until Masalas Become Soft
- Mix Curd With Salt, Turmeric, Chilli & Biryani Masala
- Pour It & Cook On Low Flame Until Oil Seperates
- Then Add Paneer Tikka & Cook For Another 5-10 Minutes to combine Them Well
- Pour Chopped Corriander &Min Leaves
- Add 80% Cooked Biryani Rice
- Sprinkle Chopped Corriander & Mint Leaves Again
- Add Kewra, Rose Water & Ghee 1 Tsp Each
- Cover The Lid
- Cook It On Low Flame For 15 Minutes
- Then, Switch Off The Flame & Give It Rest For 15 Minutes More
- Serve Hot
- Enjoy With Raita & Salad
#paneerbiryani #asmr #asmrcooking #biryani #biryaniasmr
