Achari Paneer Tikka Biryani
A robust and aromatic one-pot layered rice dish infused with the tangy, spicy flavors of traditional Indian pickle spices. Smoky grilled paneer chunks meet fragrant basmati rice for an unforgettable royal feast.
70min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Marinate the paneer cubes in thick curd, achari masala, ginger-garlic paste, half of the red chili powder, turmeric, and salt for 20 minutes.
2
Pan-fry the marinated paneer in a tablespoon of mustard oil until slightly charred on the edges, then set aside.
3
Boil water with whole spices and salt, add the soaked basmati rice, and cook until it is 70 percent done; drain and set aside.
4
In a heavy-bottomed handi, heat the remaining mustard oil and sauté whole spices until fragrant.
5
Add chopped tomatoes, remaining chili powder, and salt, cooking until the oil separates from the masala.
6
Layer half of the partially cooked rice over the tomato base, top with the charred paneer, fried onions, and chopped herbs.
7
Add the remaining rice, drizzle with saffron milk and a spoonful of ghee or mustard oil.
8
Cover tightly with a lid and cook on low dum heat for 15 minutes before serving hot.
Ingredients
250 grams paneer, cubed
1.5 cups aged basmati rice, soaked and drained
2 tablespoons achari masala (pickle spice blend)
1/2 cup thick curd
1 tablespoon ginger-garlic paste
2 large onions, thinly sliced and fried golden
2 tomatoes, finely chopped
1/2 cup fresh mint and coriander leaves
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon garam masala
3 tablespoons mustard oil
Whole spices (bay leaf, green cardamom, cloves, cinnamon)
A few strands of saffron soaked in warm milk
Salt to taste
*This AI-generated recipe may contain inaccuracies.