Paneer Tikka dum Biryani

If someone asks me what is my favourite dairy products , then i say PANEER aka COTTAGE CHEESE !!

So I love any recipes that prepared from paneer.

Biryani’s are one of the richest Mughlai recipe.

And this recipe is a combination of brown onions, mint leaves, kasturi methi and afcose those aromatic basamati rice.

This delicately flavoured rice have few steps to fallow and atleast it takes some time to prepare. So have patience then cook.

So let’s start with the recipe….


For rice

  1. 250grams of basamati rice
  2. 1tsp of ghee
  3. Water 500ml
  4. Salt half tsp

For marination

  1. Paneer cut into cubes 200grms
  2. 3tsp curd
  3. 1tsp of gram flour
  4. Chilli powder 2tsp
  5. Ginger garlic paste 1tsp
  6. Garam masala powder 1tsp
  7. Kasturi methi crushed 1tsp
  8. Turmeric powder half tsp
  9. Half line juice
  10. Salt to taste

For Masala

  1. Clove 2 to 3
  2. Cardamom 2
  3. One star anise
  4. Cinnamon 1inch
  5. 1 bay leaves
  6. Fried brown onions 2cup
  7. One tomato puree
  8. Ginger garlic paste 2tsp
  9. 1tsp coriander powder
  10. Chilli powder 2tsp
  11. 1tsp biryani powder (optional)
  12. Mint leaves 1 cup chopped
  13. Curd 1tsp
  14. Oil 3tsp
  15. Salt to taste


First marinate the panner with all the ingredients that mentioned above for 30min.

Then soak basmati rice for 15min, after that cook the rice 70% adding 1tsp and half tsp salt, then strain the water, spread cooked rice in a large plate so that it won’t stick.

Now in a tawa add oil once tawa got heated add marinated paneer cubes and cook for 1min and flip the cubes one by one, repeat the same process for 10min, and keep aside the cooked paneer.

In a heavy bottom vessel add oil, once oil got heated add all whole garam masala like cardamom, cinnamon, cloves and star anise, saute for a min, then add tamoto puree and ginger garlic paste close the lid and cook for 5min or till the raw smell of tamoto puree goes off.

Now add brown onions 2cup mix well then add turmeric powder, chilli powder and coriander powder, saute well for 5min.

Add curd , biryani powder, salt and mint leaves. cook well untill you see the oil separate the gravy. Now add cooked panner, 10ml of water then mix well and cover the lid for 2min.

Now the masala is ready for biryani, then take off half of the masala and add half cooked basamati rice spread nicely then, above that sprinkle some mint leaves and brown onions then again repeat the process, add masala, spread nicely then add rice and sprinkle brown onions and mint leaves. Add 50ml water and make sure the flame is very low.

Then for keeping biryani into dum. Take the tawa and keep it in very low flame. Above that keep the vessel, that we arranged biryani close the lid then above that keep something that is very heavy weight.

Then like this dum for 20min or check in between that rice has cooked completely or not. (Actually you don’t have to check because here we cook in very low flame)

That it … Panner tikka dum biryani is ready.

Serve hot with raitha.

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