Sunday, 4 August 2019

PANEER TIKKA BIRYANI

Paneer Tikka Biryani - Paneer and Biryani are two words that can make anyone's mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

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Paneer Tikka Biryani - Paneer and Biryani are two words that can make anyone's mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips




Since I have been little, I have grown up eating various biryanis. My and my Dad's favourites are my Mum's Vegetable and Paneer Biryani, Vegan Butternut Squash and Coconut Biryani, and for when we feel festive, Nut Roast Biryani. This time, I wanted to have a go at making the biryani myself so chose one of my most loved ingredients... paneer.

To showcase my Biryani debut, I decided to break-in my new Proware Copper Tri-ply 24cm Stockpot from the Copper Tri-ply range.

Paneer Tikka Biryani - Paneer and Biryani are two words that can make anyone's mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.


Why should professional quality pans only be for chefs? With so many wonderful recipes out there to create, your carefully bought ingredients deserve the best quality pans to be cooked in.

Copper Tri-ply range



Now if you, like me, didn't initially know what tri-ply meant, Proware explains it very well. Essentially, it is three sheets of high-grade metals: copper, aluminium and stainless steel. This combination provides the ultimate performance in cooking. The solid outer copper layer gives a great response to heat ensuring even and efficient heat distribution. 18/10 cast Stainless steel interiors offer durability and the aluminium core reduces hot spots by ensuring even heat distribution.

Many brilliantly functioning pans in our home have sadly been banished from the kitchen because the handles have come loose. Heavy-duty stainless steel rivets secure the cast stainless steel handles in place for Proware pans, providing strength and durability.

Proware are confident to offer a lifetime guarantee. The pans can see you through a lifetime and make wonderful heirlooms to pass down. I have some stainless steel pans passed down from my grandma that to this day get used on a daily basis and have shown no signs of aging!

The stockpot itself was a dream to use. With so many different components of the biryani that needed cooking, we needed a cooking vessel that wasn't going to allow the food to burn. We served our Biryani straight from the Stockpot - from the hob to the oven, to the table because it just was so beautiful.  Each pan is oven safe to 250C allowing versatility and practicality to the range. This way, we also reduced the amount of washing up we had to do.


The Copper Tri-ply collection is so beautiful that I think it would make for a perfect gift as the range spans from the gorgeous mini pans to the large saute pans and stockpots.


WHAT IS PANEER TIKKA BIRYANI


Paneer Tikka is Chicken Tikka Masala's vegetarian best mate. Paneer is marinated in tandoori spices and cooked in a creamy sauce of onion, garlic and nuts. For Paneer Tikka Biryani, we have added the marinated paneer to rice that has been fragranced with a bountiful of royal spices such as saffron, cardamom, cinnamon, mace to name a few. The piece de resistance to a good biryani is fried onions aka birasta. They add the lightest sweetness to the rice and if you skip this step - trust me, you'll regret it!

THE BEST RICE TO USE FOR BIRYANI


To get the best texture of biryani and of course, the best flavour, the rice undoubtedly has to be basmati rice. To help the rice keeps its shape in the huge stockpot, a special kind of basmati rice called Sella rice should be used. The sella rice has been aged so is drier than normal and so preventing it from clumping (a nightmare that anyone who has cooked rice will relate).


HOW TO MAKE THE BEST PANEER TIKKA BIRYANI


If you want to prepare mouthwatering, flavourful and fluffy biryani at home, give some serious attention, care and time to this dish. Obviously, we are not preparing this dish using store-bought biryani masala, which can save a little time to prepare but there will be no authentic taste. If you want to prepare biryani from scratch you need to follow this recipe to a T. It may look daunting and tedious at the first sight but believe me once it's done the all the efforts are worth it.

To make Biryani, choose the day when you have plenty of time on your hands, all the ingredients in your pantry but above all, you have the company of your loved ones to enjoy Biryani together.

So what INGREDIENTS FOR PANEER TIKKA BIRYANI will you need?


Rice - To cook the Biryani the BEST rice you should be using is good quality aged Basmati rice aka Sella rice. It emits a good aroma when it is cooked with whole spices.

Paneer - Paneer is an Indian style cottage cheese which can be grilled or fried without losing its shape. It can be store-bought or homemade. Nowadays paneer is easily available in almost all British supermarkets.

Spices and Masalas - Biryani is all about spices and masalas. Whole spices such as cardamom, cloves, bay leaves, Shahi Jeera (cumin) and saffron increase the flavours of Biryani and of course, represent wealth. The herbs, spices and masala meld together to profile an exotic aroma. Basic masala powders such as red chilli powder, turmeric and garam masala add wonderful flavours to this dish.

Nuts and Fats - Rich and sumptuous biryanis prepared with the good amounts of nuts and fats such as homemade ghee, oil, cream and yogurt.

Fresh spices and herbs - For an aromatic and flavourful biryani, you'll require a couple of fresh ingredients such as onion, garlic, mint, and fresh coriander.

Fried Onion - The last but not least very important ingredient for Biryani is deep-fried onions aka Birasta. If possible do not miss adding fried onions to this dish to get an authentic taste of biryani.  Easily available in any south Indian grocery store but if you want to make at home there are plenty of recipes to follow to make fried onions.


STEP BY STEP INSTRUCTIONS / RECIPE FOR PANEER TIKKA BIRYANI


Once you have all the ingredients and some time on your hands, start preparing Biryani. I have some best tips here, to cook the best paneer tikka biryani.

HOW TO COOK RICE FOR BIRYANI


For the fluffiest biryani, it is very important that you cook your rice only 70%. First, wash the rice under the running water till water comes clear then soak the rice in cold water for at least half an hour. Then in a large pan or stockpot boil plenty of water, add whole spices such as cardamom, cloves, cinnamon and bay leaf along with a 2 TBSP ghee and some lemon juice. Once the cooked about 70% cooked, turn off the heat and drain all the water and leave it to cool completely.

HOW TO MARINATE PANEER FOR PANEER TIKKA MASALA BIRYANI


Whatever your choice of protein you want to use for making biryani, make sure you marinate at least one hour prior to making the curry. You don't need lots of amounts of yogurt to marinate paneer, too much yogurt makes paneer or any other vegetables bland and tasteless.

To marinate paneer you need to make the marinade by combining green capsicum, oil, yogurt, garlic-ginger paste, kasoori methi, garam masala, and tandoori masala powder. Add cubed paneer and leave it for a couple of hours.

HOW TO MAKE PANEER TIKKA MASALA?


Once the paneer is marinated, make paneer tikka masala. Check here how to make paneer tikka masala. This recipe made using the microwave but easily done over the stovetop in a pan. Instead of milk powder use single cream.

HOW TO LAYER BIRYANI


First, Paneer tikka masala layered is placed in a stockpot, then layered with fresh mint, coriander and fried onions, then boiled spiced rice. The crowning glory is to finish it off with a garnish of saffron cream, ghee, fried onions and lightly toasted cashews.

PANEER TIKKA BIRYANI 


Paneer Tikka Biryani - Paneer and Biryani are two words that can make anyone's mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.



Have you made our Paneer Tikka Biryani?



Excellent! Glad you liked our recipe, I hope you have taken a quick pic of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this Paneer Tikka Biryani. 


Paneer Tikka Biryani


Yield: 6-8 servings
Author:
prep time: 2 hourcook time: 1 hourtotal time: 3 H
Paneer tikka biryani is a celebration about all that is great about Indian food!

ingredients:

Paneer Tikka
  • 500g paneer cut into cubes
  • 2 green capsicum pepper cut into small chunks
  • 3 TBSP. thick yogurt
  • 2 TBSP. tandoori masala
  • 1 TBSP. ginger-garlic puree
  • 2 TBSP. oil
  • 1 TSP. red chili powder
  • 1/2 TSP. garam masala powder
  • 1 TBSP. lemon juice
  • 1 TBSP. corn flour (optional)
Masala Gravy
  • 1 big onion finely chopped
  • 1 TBSP. ginger-garlic puree
  • 3 TBSP. cashew and almond paste
  • 2 TBSP. oil
  • 1/2 TSP. cumin seeds
  • 4-5 TBSP. pureed tomato
  • 1 TBSP. kitchen king masala 
  • 1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
  • 1TSP. Kasoori methi
  • 1 TBSP. fried onion
  • 4-5 TBSP. single cream
  • salt to taste
  • 1 TBSP. red chilli powder
Rice
  • 1 kg Sella basmati rice
  • 2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
  • 2 TBSP. ghee
  • 1/2 TSP. lemon juice
Other ingredients
  • saffron
  • fried onions
  • mint
  • coriander
  • cream 

instructions:

How to cook Paneer Tikka Biryani

Paneer Tikka
  1. First place all the ingredients in a big bowl except paneer cubes.
  2. Combine everything and add panner, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours. 
Rice
  1. First, wash the rice under the running water and soak it in cold water for half an hour.
  2. In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
  3. Add soaked rice and cook till it is cooked 70%.
  4. Drain all the water and leave in a colander aside.  
Paneer tikka masala
  1. Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown. 
  2. In a stockpot, heat oil add cumin seeds and whole spices.
  3. Once seeds and whole spices splutter add chopped onion and fry till translucent. 
  4. Add ginger-garlic paste and fry till light brown.
  5. Now add kitchen king masala, red chilli powder and fry for few seconds.
  6. Add tomato puree, cook till oil separates from the pan. 
  7. Add kasoori methi and cashew and almond paste.
  8. Keep stirring the mixture then add marinated and baked paneer.
  9. Mix everything, add salt, single cream and fried onions. 
  10. Turn off the heat.
Layer the Biryani
  1. Preheat the oven to gas mark 6 or 200C.
  2. On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews. 
  3. Then add a layer of cooked rice evenly. 
  4. Again top the rice layer with saffron, cream and ghee, 
  5. Cover the stockpot with aluminum foil and stockpot lid. 
  6. Bake the biryani 12-15 minutes.
  7. Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
  8. Gently mix the biryani without breaking the rice and paneer.
  9. Serve hot with raita, fried papad, salad and choice of your curry.  

NOTES:

Normal basmati rice can be used instead of sella basmati rice.
Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala.
You can 'DUM' biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.

Recommended Products:

Calories
742.40
Fat (grams)
44.63
Sat. Fat (grams)
18.83
Carbs (grams)
63.83
Fiber (grams)
4.12
Net carbs
59.71
Sugar (grams)
6.46
Protein (grams)
23.20
Sodium (milligrams)
800.70
Cholesterol (grams)
87.70
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
gluten free rice recipe, tandoori paneer tikka biryani, paneer tikka birynai, paneer tikka biryani recipe
Mains
Indian
Created using The Recipes Generator

Disclaimer- I was sent the Proware Copper Tri-ply 24cm Stockpot and Proware Copper Tri-ply mini pans for an unbiased review and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you, Proware team.

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