For: Nitra Biryani Rice
Paneer Tikka Biryani
- Vegetarian
- Indian
- 50 min
- Serves 4
Grilled, char-edged paneer tikka layered through fragrant biryani rice — a heartier variation on the classic.
Method
- 1
Marinate the paneer
Whisk the yoghurt with chilli powder, garam masala, ginger-garlic paste and salt. Coat the paneer cubes and marinate 20 minutes.
- 2
Grill the paneer
Thread the paneer onto skewers (or use a hot pan) and grill or pan-sear until lightly charred on the edges, about 5 minutes.
- 3
Par-cook the rice
Soak, then boil the rice with whole spices for 6–7 minutes until 70% cooked. Drain.
- 4
Layer
In a heavy pot, layer the grilled paneer tikka with the par-cooked rice, alternating and finishing with rice. Top with fried onions, herbs and saffron milk.
- 5
Dum-cook
Seal and cook on the lowest heat for 18–20 minutes — paneer needs less time than raw vegetables since it’s already cooked.
- 6
Rest and serve
Rest covered for 10 minutes, then fold gently and serve hot.
Grilling the paneer first, rather than adding it raw, is what gives this biryani its char and keeps the paneer from turning rubbery during the dum.