PANEER TIKKA BIRYANI
Cut the Malai Paneer into medium sized square blocks.
Coat it with chilly powder, garam masala, salt, black pepper, turmeric powder, coriander powder & fennel powder. Marinate it for 1 hour. In a non stick pan, grill the paneer till they change color and they are ready.
For The Gravy:
Set a pan on medium heat, add oil and add jeera, sauté for few seconds.
Add onions, tomatoes, garlic cloves, ginger, cashew nuts, red chilli powder, turmeric powder, honey, garam masala and salt to taste, mix well and add water, cover and cook for 8-10 minutes.
Take it off from the flame and cool down to room temperature, after its cooled grind into a fine puree along with fried onions.
Then take a pan, heat the butter. Once hot, add the whole spices and let it fry. Then add in the ground paste and cook for couple of mins. Add kasuri methi, green cardamom powde, honey and salt. Mix well and cook for few mins. Finally add in grilled paneer tikka and mix nicely. Paneer Makhani is ready!!
For The Rice
Boil water. Once it starts to boil, add in all the other ingredients and mix. Then add in washed rice and cook till its 90 percent done. Drain and keep aside
In a pot, spread cooked rice. Follow this with the Paneer Makhani. Top it with fried onions, coriander, and mint leaves. Repeat this. Then cover the pot cover with foil and give it a nice dum for 20 – 25 mins. Paneer Makhani Biryani is Ready!!!!
Serve with Raita.
Protein (Paneer) Ingredients
1. In a pan, heat oil then add all ingredients from protein list. Stir it for 1 minute. Keep aside
2. In a pressure cooker, add 3 tbsp butter with 6 sliced garlic cloves, cook for few seconds then add 1 chopped onion and stir for few more seconds
3. Now add chopped green chilies and all remaining ingredients and stir for few seconds
4. Now add 3 cups of water in it with 2 vegetable broth cubes and let it boil
5. Add soaked rice and cook on high heat until all water dries in it
6. In 1/4 cup hot milk add a pinch of saffron and mix it.
7. Add this milk on rice. Close the lid tight and cook the rice on low heat for 10 minutes.
8. Rice is ready .Now keep prepared paneer on it, then serve hot
1- Heat a tablespoon of oil in a pot/pan on medium heat. Once the oil is hot, add green cardamoms, peppercorns and cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.
2- Then add the chopped onion, ginger, garlic and green chili.
3- Cook for 4 to 5 minutes until the onions are light brown and soft.
4- Then add in the tomatoes and cashews and mix.
5- Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.
6- Remove pan from heat and let the mixture cool down a bit.
7- Once it has cooled down a little, transfer to a blender.
8- And grind to a smooth paste. Set it aside.
9- Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and then add the red chili powder.
10- Saute for few seconds until you see a nice bright red color.
11- Then add in the prepared onion-tomato paste back into the pan and mix well.
12- Add the coriander powder, garam masala, cumin powder, turmeric, salt and sugar (if using). Mix well and cook the spices for one minute.
13- Whisk in the yogurt, stirring continuously until it mixes well.
14- Then add water to the pan and let it come to a boil.
15- Add the paneer cubes (kwality paneer cubes) and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.
16- Sprinkle some garam masala on top.
Garnish with cilantro and serve matar paneer with some warm rotis or parathas.