I love paneer tikka, the first time I ever tasted paneer biriyani recipe was at a restaurant called Chennai grill. I loved it every bit. I liked to bite through the green chilli pieces and marinated paneer.
I had to try and make it at home. Here is my take on making this awesome flavourful one pot biryani in a shot. After making quite a few times here is my take on this recipe.
FOR PANEER MARINATION
Paneer – 250 gms
Thick yogurt – 1 cup + 1/2 cup
Red chilli powder – 1 tsp
green chilli – 2***
Ginger garlic paste – 2 tbsp
Lemon Juice – 1 small lemon
Oil / Ghee – 1 tbsp
FOR MAKING BIRYANI
Ghee – 2 tbsp***
Onion – 1/2 cup***
Whole spices – CInnamon stick, Anistar, cloves, Cumin Seeds, Fennel Seeds
Capsicum – 1/2 cup
tomato – 1 small diced
Chopped coriander and mint leaves
Basmati Rice – 2 cups
Fried / caramelized Onion – 1/2 cup
Whisk yogurt and add in all the spices mentioned above. Marinate paneer pieces for 20 minutes.
Turn IP – saute mode, add ghee and whole spices.. To that saute onion. When it turns translucent add capsicum and tomatoes. To that layer marinated paneer, rice and yogurt. Add 2 cups water and top it with chopped cilantro and mint leaves. Finally add in caramelized onion or fried onions.
IP SETTINGs – RICE MODE – VENT SEALED
Pressure naturally released, Create steam pockets and wait for 5 mins to Dig in.
I divided the hotness with red chilli powder and green chilli
I separated 3/4 th of the yogurt for less spicy version. For more spicy version include all of the yogurt and more spices.
I have used store bought fried onions. When using fresh onions, caramelize onions with little ghee and salt
Layer paneer separately and make sure not to overcrowd paneer pieces in each area.
Make sure to grease the bottom of the pan well with ghee or oil to avoid burns.
Enjoy and Happy cooking