Paneer Tikka Biryani..🔥 Spicy,Smoky and Packed with flavours...by Its Heena Licious..🤤🤤

Paneer Tikka Biryani Recipe Ingredients For the Paneer Tikka 1/2 kg paneer (cubed) ½ cup thick curd (yogurt) 1 tsp ginger-garlic paste 1 tsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tsp coriander powder Salt to taste 1 tbsp oil 1 tsp lemon juice For the Rice 2 cups basmati rice 4 cups water 2 bay leaves 4 green cardamoms 4 cloves 1-inch cinnamon stick 1 tsp salt For the Biryani 2 onions (thinly sliced) 2 tomatoes (chopped) 2 green chillies (slit) 1 tbsp ginger-garlic paste ½ cup curd ¼ tsp turmeric 1 tsp red chilli powder 1 tsp biryani masala ½ tsp garam masala Fresh mint leaves Fresh coriander leaves 2 tbsp ghee 2 tbsp oil Saffron soaked in 2 tbsp warm milk (or a pinch of yellow food colour mixed with milk) Method Wash and soak the basmati rice for 30 minutes. Cook it until about 90% done. Drain and keep aside. Mix all the paneer tikka ingredients with the paneer cubes. Marinate for 20–30 minutes. Grill or pan-fry the marinated paneer until lightly golden. Keep aside. Heat oil and ghee in a pan. Fry the sliced onions until golden brown. Reserve some for garnishing. Add ginger-garlic paste and sauté for a minute. Add tomatoes and cook until soft. Add turmeric, red chilli powder, biryani masala, garam masala and salt. Cook for 2 minutes. Add curd and cook until the masala becomes thick. Add the grilled paneer, mint and coriander leaves. Mix gently. Layer the biryani in a heavy-bottomed pot: First layer: Paneer masala Second layer: Rice Top with fried onions, mint, coriander and food colour Cover tightly and cook on low flame (dum) for 20 minutes. Let it rest for 10 minutes, then gently fluff the rice. Serve hot with raita, salan and onion rings. Enjoy your delicious restaurant-style Paneer Tikka Biryani