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Achari Paneer Tikka Biryani

Features:
  • Veg
Cuisine:
  • 1 hr 15 mins
  • Serves 2
  • Medium

Ingredients

  • To Marinate Paneer :

  • Biriyani :

  • Ground Paste :

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Achari paneer tikka biryani is a mouthful in multiple senses; it’s not only a lot to say but it is a lot to swallow. This is an extremely flavorful variation of the typical biryani dish. Achari seasoning is usually used in curries or as a pickling agent in Indian cuisine. So preparing achari paneer tikka biriyani is a great opportunity to try this exotic seasoning in a different manner than normal. The paneer also brings a extra richness to the biryani.

Health Benefits 

This recipe calls for a lot of paneer. It’s ok if that makes you concerned at first, after all, we’ve all heard of the negative impacts of eating too much cheese. But paneer has a surprising amount of health benefits that may make you reconsider your stance on cheese. Paneer is a rich source of protein making it a fitting replacement for chicken. Paneer also contains linoleic acid, which is a fatty acid that aids in weight loss.

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How to Make Achari Paneer Tikka Biryani

  1. Blend curd, ginger-garlic paste, and green chili pickle till smooth. 
  1. Grind mustard seeds, kalonji, saunf, fenugreek seeds, and cumin seeds to a coarse powder.
  2. Blend the powder with curd, salt, mustard oil, turmeric, and red chili powder and transfer to a mixing bowl.
    1. Add paneer cubes to the paste. Stir to coat and refrigerate for 2-3 hrs or overnight.
  3. Thaw chilled marinated paneer for 20 mins. 
  1. Heat some oil in a pan and fry paneer cubes till they turn a light brown.
  2. If you are using oven, then Preheat oven to 220 degrees C in grill mode for 10 mins. 
  1. Line a baking sheet with aluminium foil
    1. Grease with a little oil and place the marinated paneer cubes over the sheet.
    2. Grill the cubes for 10 mins.
    3. Turn over the cubes and grill for another 10 mins.
    4. Remove from the oven and set aside.

To Prepare Biriyani 

  1. Grind onion, tomato, and mint leaves with some water to a smooth paste.
  2. Heat 3-4 tbsp oil in a handi or pan. Temper cloves, cinnamon, and fennel seeds.
  3. Add sliced onions and sauté a while.
  4. Add mint and coriander leaves and cook for a minute on low flame. 
  5. Add ground paste and marinated paneer. Sauté a while. Add left over marinade and a little salt. Cook covered on low flame for 2 mins. 
  6. Add 4 cups water and allow to boil.
  7. Add washed & drained rice, salt to taste, and lemon juice.
  8. Stir to combine and cook covered over a medium flame for 10-15 mins. Serve and enjoy! 

Trivia 

Paneer is unaged cheese.

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