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Paneer Tikka Dum Biryani Recipe | Veg Paneer Biryani | पनीर टिक्का दम बिरयानी | Chef Sanjyot Keer

Full written recipe of Paneer Tikka Biryani Prep time: 25-30 minutes Cooking time: 1hr 15 mins Serves: 6-7 people Ingredients: Marinade MUSTARD OIL 1 TBSP KASHMIRI RED CHILLI POWDER 1 TBSP CORIANDER POWDER 1 TSP CUMIN POWDER ½ TSP BLACK SALT ½ TSP GREEN CARDAMOM POWDER A PINCH ROASTED KASURI METHI POWDER ½ TSP TURMERIC POWDER ¼ TSP GARAM MASALA ½ TSP GINGER GARLIC GREEN CHILLI PASTE 1 TBSP HUNG CURD 4 TBSP LEMON JUICE OF A LEMON SALT TO TASTE PANEER 500 GRAMS (CUBED) ONION 1 NO. (PETALS) CAPSICUM 1 NO. (DICED) TOMATO 2 NOS. (DICED) BASMATI RICE 500 GRAMS GHEE 1 TSP + 1 TSP BAY LEAF 2 NOS. GREEN CARDAMOM 4 NOS. STAR ANISE 1 NO CLOVES 3-4 NOS. CINNAMON 1 INCH BLACK PEPPERCORNS 4-5 NOS. CARAWAY SEEDS 1 TSP GREEN CHILLI 1 NO. (SLIT) LEMON JUICE 1 TSP (ADD THE SLICED) OIL 2-3 TBSP ONION 4-5 MEDIUM SIZED. (SLICED) GINGER GARLIC GREEN CHILLI PASTE 2 TBSP TURMERIC POWDER ¼ TSP DEGI RED CHILLI POWDER 1 TBSP HOT WATER AS REQUIRED TOMATO 1 NO. (GRATED) CURD 200 GRAMS BIRIYANI MASALA 2 TBSP SALT TO TASTE FRESH CORIANDER A HANDFUL (CHOPPED) MINT A HANDFUL (CHOPPED) SALT AS REQUIRED (WATER SHOULD TASTE LIKE SEAWATER) SAFFRON & WATER MIXTURE 2-3 TBSP GHEE 2-3 TBSP Method: To make the marinade add oil, all powdered spices, ginger garlic chilli paste, hung curd, lemon juice & salt into a large bowl & mix it Further add the cubed paneer pieces & coat it with the marinade, to give this a smokey flavour place a bowl with live charcoal in the centre, pour ghee on the charcoal & cover the marinade & let it smoke for 3-4 mins then discard charcoal carefully. At this stage you can wash basmati rice in a large bowl until the added water turns clear & let them soak for 45mins to an hour until you do the further processes. To cook the paneer set a nonstick pan over high flame & let it get hot, then add ghee & let the ghee heat up as well. Place the paneer pieces into pan & cook over medium flame until that side turns light golden brown, then flip all pieces & cook them on the other side, transfer all paneer tikkas in a bowl & cook the remaining pieces similarly. Now add the veggies in the leftover marinade, mix well & cook in same pan over high flame for a few seconds, the veggies should remain crunchy, once cooked transfer the veggies into a bowl, reserve the leftover marinade. To boil rice later, set a large stock pot over high flame & add all whole spices, green chilli & lemon juice, add the lemon slice as well, cover & let the water come to a boil. Set a heavy bottomed vessel over high flame, let it get hot & then add oil, let the oil heat up a well. Add onions, stir well & cook over medium to high flame until onions turn golden brown, add ginger garlic green chilli paste along with, turmeric powder, degi red chilli powder, stir & immediately add hot water & cook for 1-2 mins Further grate & add tomato, cook over high flame for 2-3 mins Lower flame, then add the curd in a separate bowl, add the leftover marinade, biryani masala & salt, whisk well & add it into the gravy, stir well & cook over high flame until the oil gets separated. Once cooked, add hot water & adjust consistency, its consistency should be semi thin. Place the cooked paneer pieces evenly over the gravy & then place the veggies as well, then add fresh coriander & mint, the base gravy is ready. Now discard all whole spices from boiling water using a sieve, discard water from soaked basmati & add into the boiling water. Boil rice until it gets 80-85% cooked, this will take 4-5 mins Once cooked strain half of the rice using a large spider & spread it evenly on the paneer gravy, then add fresh coriander, mint & birista. Then strain & add the remaining rice, add saffron & water mixture, ghee, fresh coriander, mint & birista. Keep the wet muslin cloth over the rim of the handi & place a lid over it, then place a tawa underneath the handi & place heavy object on the lid. Switch on flame to high & let the tawa & handi get hot for 10 minutes then lower the flame & dum cook the biryani for 10-15 mins Switch off the flame & let the biryani rest for at least 30 mins Once rested you can open the lid & serve the biryani. The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Paneer Tikka 1:33 Rice Soaking 4:16 Cooking 4:50 Boiling water for rice 7:01 Biryani masala 7:46 Layering & dum 11:54 Plating 16:04 Outro 17:30