Tandoori Paneer Biryani | Paneer Tikka Biryani

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Tandoori Paneer Biryani is a Biryani which is layered by Tandoori Paneer instead of chicken. Paneer is marinated and grilled in oven or tandoor. I decided on making this just 3 days before, and followed what I wanted for the recipe. I had a clear picture of what I wanted. The Biryani turned out the way I wished for and I was so happy.

I love cooking in this way. It helps me as I have the flavours in my mind and the end result is beautiful every single time. The only reason I can say this is you are cooking with all your heart. And when you do cook in this way, the dish is going to turn out delicious.

I make a similar version with chicken Biryani but I do not grill the chicken. Since Paneer is a bit soft and to add a bite to the dish I decided to grill it in the oven.

One can even add a smoky flavour by burning some charcoal. I skipped this step for my next trial :-). The recipe is a bit elaborate but easily doable and with the ingredients available in our daily pantry.

I have marinated the paneer in a similar way as I did for my Paneer Tikka here, with the addition of coriander and mint. Since I marinate the paneer in mustard oil it adds a unique taste to the Biryani. Click here on step by step procedure to make Homemade Paneer.

This Tandoori Paneer Biryani was bursting with flavours with all that spices and the paneer. This is a wonderful main course for your parties or even for your lunchboxes.

So here goes the recipe.

Ingredients

Ingredients for Paneer Marination

• Please check the ingredients here Paneer Tikka
• 1/2 Cup chopped Coriander
• 1/2 Cup Chopped Mint

Ingredients for cooking Rice

• 2 Cup Basmati Rice
• 2-3 Cloves (Long)
• 1 Black cardamom
• 1/2 inch Cinnamon (Dalchini)
• 1 Bay leaf (Tejpatta)
• 1 tablespoon Ghee (Clarified Butter)

For Biryani Masala

• 2 Tablespoon oil
• 1 Small piece of cinnamon
• 1 tsp Shajeera
• 2-3 Green Cardamom
• 1 Black Cardamom
• 1 tsp Cumin Seeds
• 1/2 inch Ginger
• 2-3 Garlic cloves
• 4 Green Chilies
• 2 Medium size Onion Chopped
• 3-4 Medium Size Tomatoes Chopped
• Salt to taste
• 1/4 Cup chopped Coriander
• 1/4 Cup Chopped Mint
• 1/2 tsp Turmeric
• 1 tsp Red chilly powder
• 1-2 Bay leaves
• 1 tsp Gluten Free Asafoetida (Hing) **Please see Notes
• 1 tsp Garam Masala
• 2-3 tablespoon cashew’s chopped
• 2 tablespoon Ghee (Clarified Butter)

For Layering Biryani

• a generous pinch of Kesar(Saffron) soaked in 1/4 cup of lukewarm milk.
• 1 tablespoon Ghee/Clarified Butter
• 1/2 Cup of chopped Mint leaves
• 1/2 Cup of Fried Onions

Instructions

Marinating and Cooking Paneer

• Add in the chopped coriander and chopped mint along with the ingredients list mentioned in this recipe.
• Follow the instructions for marinating the paneer, as mentioned here.
• Grill the paneer in the oven for 20-30 minutes until they turn lightly brown.

Cooking Rice

• Rinse and soak the rice for at least 30 minutes.
• In a large pot add enough water, 7-8 cups of water.
• Add in the spices mentioned under the heading “Ingredients for cooking Rice”.
• Once the water starts boiling, add the rice.
• One can even microwave the rice on high power for 15 minutes.
• Let the rice cook till 85 % done.
• Drain and keep it aside.

Paneer Biryani Masala

• In a pan add in the oil.
• Once hot, add Hing, Shahjeera, Jeera, Cardamom green & black, Bay leaf, cinnamon.
• Saute this for a few seconds.
• Add in the chopped onion.
• In the mean while crush or make a paste of green chilies, ginger and garlic.
• Add the mixture of chilies, garlic and ginger and saute for 2-3 minutes until onions becomes translucent.
• Now add the chopped tomato, Coriander, Mint, Turmeric, Red chilly, Garam Masala.
• Mix everything and let the masala cook for 4-5 minutes.
• Once the masala starts leaving oil or you feel it is cooked, add in the grilled paneer.
• Mix everything. Be gentle or will break the paneer cubes.
• Let this cook for 4-5 minutes.
• Once it splutters add the remaining whole spices mentioned under Biryani Masala.
• Now add the ginger and garlic paste.
• Add in the chopped vegetables.
• Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.

Layering of Biryani

• In a heavy bottom pan, add in few fried onions.
• Top it with a tablespoon of the Paneer Biryani Masala.
• Now add half of the cooked rice.
• Layer it with half of mint leaves, fried onions, half of cashew and half of ghee.
• Repeat the above 3 steps.
• Sprinkle the Kesar mix on top of the rice.
• Seal the edges using dough and let this cook on dum (Min) or steam cook for 20-25 minutes.
• Serve it with as is or with yogurt.

Notes

• 1 Cup =235 ml
• 1 tablespoon =15 ml
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Rice recipes on my blog: :

• Carrot and Peas Pulao
• Tamarind Rice
• Kashmiri Pulao
• Mumbai Style Tawa Pulao
• Veg Fried Rice (Without Ajinomoto)
• Veg Schezwan Fried Rice
• Rajasthani Gatta Pulao
• Awadhi Vegetable Biryani
• Simple Vegetable Biryani (No Onion No Garlic)
• Brown Rice Chickpea Pulao

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