No Oil Paneer Tikka Biryani

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No Oil Paneer Tikka Biryani

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min

Ingredients

Serves : 3
  • For Paneer Tikka Marination 250 gms paneer cubes cut in 1 inch each


  • 1 tspn garlic paste


  • 1 tspn Ginger paste


  • 1/2 cup hung curd


  • 1 tspn Red chilli powder


  • 1 tspn coriander powder


  • 1/2 tspn garam masala


  • 1/2 tspn chat masala


  • 1/2 tspn lemin juice


  • 1/2 tson kasuri Methi


  • Other Ingredients Basmati Rice 2 cups


  • 2 tspn Butter


  • 1 medium sliced Onion


  • 2 tomatoes


  • 1/2 cup coconut milk


  • 1/2 cup curd


  • 2 whole green chillies


  • 3/4 tspn cinnamon, cardamon, cloves powder


  • 2 tspn Green coriander


  • 2 tspn Mint leaves


  • 1/2 tspn red chilli powder


  • 1 tspn Ginger Garlic paste


  • 1 tspn Salt or as required


  • 1 boiled egg


  • 3-4 Saffron strands


  • 1/4 cup Fried Onions for garnishing

Directions

  • Mix all the ingredients under paneer tikka paneer tikka marinade into a bowl and add paneer cubes to it.
  • Cover and set aside for 1/2 an hour or maximum.upto 2 hours
  • Preheat your electric tandoor. Skewer paneer cubes. If you wish you can add capsicum and onion alternatively. Place the skewers on a cooking tray and bake it for 10 minutes
  • Take butter in a wok . Add cardamon and cloves. Now add sliced onion to it and let it cook till it turns slightly pinkish.
  • Now add ginger garlic paste. Then add tomatoes and cook it till oil separates.
  • Add red chilli powder and garam masala to it.
  • Now add whole green chillies and curd. Cook for couple of minutes
  • Add coconut milk and let it cook for sometime.
  • Add mint leaves and coriander leaves.
  • Now add soaked rice and water.
  • Now cook it for few minutes on higher flame and lower the flame later.
  • Now when water level decreases place your paneer cubes and chopped coriander leaves and mint leaves on top. Add fried onion
  • Lower the flame and cook for 15 minutes.
  • Remove and garnish with boiled egg.
  • Serve hot with raita