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Explore Paneer Tikka Dum Biryani Recipe | Veg Paneer Biryani | पनीर टिक्का दम बिरयानी | Chef Sanjyot Keer with 1,593,763 views, 27,161 likes, and 1,064 comments. Experience the impact of this video content that has captured audience attention.

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

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