Paneer Tikka Biryani

Paneer Tikka is one of the classic and richest Mughlai recipes. Being an all time favorite dish for foodies all over the world, this mildly spiced dish will be a good addition to your favorite biryani list. 

Biryani is a spice mix of rice with delicious combination of vegetables or meat. Paneer tikka biryani is an aromatic basmati rice married with paneer tikka and topped off with caramelized onions and fried cashews. I used the oven to dum the biryani in a modern kitchen conveniently. A small burning charcoal piece can be placed in a steel bowl covered for the perfect dum aroma. Admitting I skipped to do so since I didn't have the charcoal handy.

Paneer tikka biryani will most likely be a topper on your biryani list as this dish will be adored by all!


Category: Main
Cuisine: North Indian
Level: Medium
Serves: 4
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 569
% Daily Value *
Total Fat 39 g60 %
Saturated Fat 23g113%
Monounsaturated Fat 0g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 97mg32 %
Sodium 971 mg40 %
Potassium 125mg4 %
Total Carbohydrate 27g9 %
Dietary Fiber 1 g5 %
Sugars 4 g
Protein 20 g41 %
Vitamin A26 %
Vitamin C8 %
Calcium47 %
Iron25 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Flavored Rice:
1. Basmati rice (organic long grain) - 2 cups
2. Water - 4 cups
3. Ghee (clarified butter) - 1 teaspoon
4. Mace (Javantri) - 1
5. Bay leaf (Tejpatta) - 1
6. Cinnamon stick - 1 inch - 2
7. Cloves - 5-6 nos
8. Cardamom - 2-3 nos
9. Green chilly - 2 (slit)
10. Salt to taste
11. Saffron - 2 pinches
12. Milk - 2 tablespoons

Paneer Tikka:
1. Paneer (cottage cheese) - cubed - 250 gms or 8 oz
2. Ginger and garlic paste - 2 teaspoons
3. Tandoori Masala (used Shan) - 1 teaspoon
4. Lemon juice - 1 tablespoon
5. Chilly powder - 1/2 teaspoon
6. Black pepper - 1/2 teaspoon
7. Yogurt/ Curd - 1 tablespoons
8. Ghee or oil - 1 teaspoon
9. Kasuri methi / Dried fenugreek - 1/4 teaspoon

Biryani Gravy:
1. Ghee or butter - 1 tablespoon + 1 tablespoon (to drizzle at the end)
2. Cumin/ Jeera  - 1 teaspoon
3. Cinnamon -1inch stick
4. Cardamom - 3 nos
5. Black stone flower/ Kalpasi - few
6. Star anise - 2 nos
7. Onions - julienne/ sliced - 2
8. Ginger and garlic paste - 2 teaspoon
9. Tomatoes - chopped - 2 nos
10. Chilli powder - 1/2 teaspoon
11. Garam masala - 1/2 teaspoon
12. Kasuri methi/ Dried fenugreek - 1/2 teaspoon
13. Salt to taste 
14. Water as required

Fried onions - half cup (julienned onions)
Cashew nuts - 20 nos
Coriander leaves - 1 cup chopped
Mint leaves - 1 cup chopped

Paneer Tikka:
Mix all the ingredients listed under paneer tikka and marinate for 1 hour or more. 

If you choose not to keep dum the biryani in the oven, you may grill or shallow fry the marinated paneer cubes until golden brown or all sides and set aside. But I eliminated this step to dum in a the oven and prevent from over cooking as the paneer tends to get hard.

Flavored Rice :
Wash the rice, drain and add all the ingredients mentioned in flavored rice into a rice cooker and cook according to your rice cooker settings. You may cook it on stove top for 5 mins on high flame then simmer it for another 20 minutes*. 

Once done, spread it in a wide pan and drizzle some ghee or clarified butter for the rice to say separate. You may fish out the whole spices at this point. 

In a small bowl, take warm milk and add the saffron and let set for 2 mins. Pour this into the rice and fluff the rice gently and set aside.  

Caramalized onions and cashewnuts for garnish:
Heat oil and butter in a medium sized pan. Fry julienned onions in oil or ghee until brown. In the same pan fry the cashew nuts until golden brown. 

Biryani Gravy:
Add all the required whole spices mentioned (cinnamon,  cardamom, cumin, black stone flower and star anise).
Now add the julienned onions and saute for few mins.

Add Ginger and garlic paste and saute until the raw smell vanishes. 

The chopped tomatoes goes in the pan along with red chilly, garam masala, dried fenugreek leaves, coriander leaves and  salt. Saute until the tomato cooks well for about 3-5 minutes.  You can fish out and discard the whole spices. 

Now add the marinated paneer and saute for a min or two only. Sprinkle chopped coriander and mint leaves.

The Paneer tikka biryani gravy is ready!

Biryani Assembly:

In an oven safe large pan, spread the rice and layer it with paneer tikka and top it with the biryani gravy. 

Garnish with fried onions and cashew nuts. Cover with a lid or aluminium foil and place it in a preheated oven(325 degree F) for 20-25 minutes. 

Drizzle a tablespoon of ghee or clarified butter and gently fluff the rice using a forked spatula and mix with the paneer tikka gravy and serve hot with raita. Enjoy this finger licking Paneer Tikka Biryani with family and friends. 

Do not use a pressure cooker to cook the rice as it tends to make the rice mushy. Cooked it using rice cooker or on stove top. make sure your rice is cooked but still separate and looks grainy. 


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    1. Ah ah ah... I'm sure you will relish it :) Thanks dear!

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