Tandoori Paneer or cottage cheese Tikka biriyani
I love using tandoori masala for any type of marination, it takes things to next levels, i do not like Paneer gravies as such, i like eating paneer slightly grilled which people would rather detest to eat....and R is not fond of paneer so made it for first time when i invited guests at my place.
Step 1: For Tandoori paneer
Step 2: For Biriyani Rice;
Take 250 gms of biriyani rice and soak it for 1 hour and then in a boiling water add 1 tejpatta, 3-4 cloves and green cardomom, cinnamon, salt and boil till 3/4 th rice is done and then drain the excess water and keep it aside and let it cool
Step 3; Biriyani Prep:
Ingredients :
In a deep bottom vessel at medium to low, put 1/4 cup vegetable oil and 1/4 cup ghee add diced onion, add salt to fasten the browning process and then add ginger and garlic paste, mix it till the raw smell goes and then add the marinated paneer mix, let it simmer and then add tomato puree, let it simmer till it releases oil and then add the cream and the biriyani masala and simmer for 4 to 5 min.
Step 4: Assembly:
In a biriyani pot add the paneer mix at the bottom with the gravy, and then add the rice layer, add kewra and rose water, coriander leaf and saffron soaked milk and chilies and ghee at all sides and then add another paneer layer and then rice layer repeat the process of adding kewra, rose water, saffron and chilies and wrap the pot handle with aluminium foil and let it cook for medium to low for 18 to 20 mins.
PS: Make sure gravy is not getting dry as while doing them the bottom most layer may burn
Step 1: For Tandoori paneer
- 200gms of paneer cut into cubes
- 2 medium onions, 1 tomato, 1 green capsicum cut as you serve in tandoori platter.
- Kashmiri chilly powder - 1 and 1/2 tsp
- Tandoori Masala: 1 Tbs
- Beaten curd - 1 cup
- lemon -1 juice only
- Salt according to taste
Step 2: For Biriyani Rice;
Take 250 gms of biriyani rice and soak it for 1 hour and then in a boiling water add 1 tejpatta, 3-4 cloves and green cardomom, cinnamon, salt and boil till 3/4 th rice is done and then drain the excess water and keep it aside and let it cool
Step 3; Biriyani Prep:
Ingredients :
- 1 onion - diced fine
- Garlic & Ginger paste - 1 and 1/2 tsp each
- Tomato puree: 2 tomatoes required
- Shahi biriyani Masala 1 and 1/2 tsp
- Cream -1/4 th cup
- Green chilies (5 to 6 pieces full)
- Rose water
- Kewra water
- Coriander leaf
- Saffron soaked in milk
- Ghee (Desi ghee)
- Oil vegetable oil
- Salt according to taste
In a deep bottom vessel at medium to low, put 1/4 cup vegetable oil and 1/4 cup ghee add diced onion, add salt to fasten the browning process and then add ginger and garlic paste, mix it till the raw smell goes and then add the marinated paneer mix, let it simmer and then add tomato puree, let it simmer till it releases oil and then add the cream and the biriyani masala and simmer for 4 to 5 min.
Step 4: Assembly:
In a biriyani pot add the paneer mix at the bottom with the gravy, and then add the rice layer, add kewra and rose water, coriander leaf and saffron soaked milk and chilies and ghee at all sides and then add another paneer layer and then rice layer repeat the process of adding kewra, rose water, saffron and chilies and wrap the pot handle with aluminium foil and let it cook for medium to low for 18 to 20 mins.
PS: Make sure gravy is not getting dry as while doing them the bottom most layer may burn
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