Paneer Tikka Biryani

Instructions

1. Marinate the Paneer:

• In a large bowl, mixyogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala,cumin powder, coriander powder, lemon juice, oil, and salt.
• Add paneer cubes to themarinade, ensuring they are well-coated. Cover and refrigerate for at least 1hour, preferably overnight for best results.

2. Prepare the Rice:

• In a large pot, bring 4 cupsof water to a boil.
• Add bay leaf, cloves,cardamom pods, cinnamon stick, and salt.
• Add the soaked rice andcook until 70% done (the rice should still be slightly firm). Drain the riceand set aside.

3. Cook the Paneer Tikka:

• Preheat a grill or oven tomedium-high heat. Alternatively, you can use a stovetop grill pan.
• Grill or roast the marinated paneer cubes until they are golden and slightly charred, about 10-15minutes. Set aside.

4. Prepare the Biryani Base:

• Heat ghee or oil in a largepan over medium heat. Add sliced onions and sauté until golden brown.
• Add cumin seeds, slit greenchilies, and chopped tomatoes. Cook until the tomatoes are soft.
• Add coriander powder, biryani masala, and salt. Stir well.
• Add the grilled paneercubes to the pan and mix gently to combine with the spices. Cook for 2-3minutes.

5. Layer and Cook the Biryani:

• In a large, oven-safe dishor heavy-bottomed pan, start with a layer of the paneer and spice mixture.
• Top with a layer ofpartially cooked rice.
• Repeat the layers, endingwith a layer of rice.
• Garnish with chopped mintand coriander leaves.
• Cover the dish with a lid or aluminum foil and cook on low heat for 20-25 minutes. Alternatively, you can place the dish in a preheated oven at 180°C (350°F) for the same time.

6. Serve:

• Allow the biryani to restfor 10 minutes before opening the lid.
• Gently fluff the rice witha fork and serve hot, garnished with fresh coriander and mint.