पनीर टिक्का दम बिरयानी, Veg Paneer Biryani, Restaurant Style Paneer Biryani, All Tips by Chef Sneha

पनीर टिक्का दम बिरयानी, Veg Paneer Biryani, Restaurant Style Paneer Biryani, All Tips by Chef Sneha

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Ingredients (सामग्री) :
I. For Paneer Tikka Marinade (पनीर टिक्का मैरिनेड के लिए)
500 gm Paneer (पनीर) – cubed
5 tbsp Hung curd (लटका हुआ दही)
1 tbsp Mustard oil (सरसों का तेल)
1 tbsp Kashmiri red chilli powder (कश्मीरी लाल मिर्च पाउडर)
1 tsp Ginger paste (अदरक पेस्ट)
2 tsp Garlic paste (लहसुन पेस्ट)
2 tsp Green chilli paste (हरी मिर्च पेस्ट)
2 tsp Dhaniya jeera powder (धनिया जीरा पाउडर)
½ tsp Turmeric powder (हल्दी पाउडर)
½ tsp Garam masala (गरम मसाला)
½ tsp Black salt (काला नमक)
½ tsp Aamchur powder (आमचूर पाउडर)
1 tsp Roasted kasuri methi (भुनी कसूरी मेथी)
1 tsp Lemon juice (नींबू रस)
Salt (नमक) – to taste
2 Onion petals (प्याज़ की पंखुड़ियाँ)
2 Tomatoes, diced & deseeded (कटे हुए बिना बीज के टमाटर)
Oil (तेल) – for roasting
Charcoal & ghee (कोयला और घी) – for dhungar (स्मोक फ्लेवर देने के लिए)

II. For Cooking Rice (चावल पकाने के लिए)
1 cup Basmati rice (बासमती चावल)
6–7 cups Water (पानी)
2 Bay leaves (तेज पत्ता)
2 Cinnamon sticks (दालचीनी)
3–4 Cloves (लौंग)
4 Peppercorns (काली मिर्च के दाने)
1 Star anise (चक्रफूल)
Lemon juice (नींबू रस) – as needed
Salt (नमक) – to taste

III. For Biryani Gravy & Assembly (बिरयानी ग्रेवी और असेंबली के लिए)
3 tbsp + 1 tsp Oil or ghee (तेल या घी)
1 tsp Shahi jeera (शाही जीरा)
2 tsp Garlic paste (लहसुन पेस्ट)
1 tsp Ginger paste (अदरक पेस्ट)
1 tsp Green chilli paste (हरी मिर्च पेस्ट)
1 tsp Turmeric powder (हल्दी पाउडर)
1 tbsp Red chilli powder (लाल मिर्च पाउडर)
2 tbsp Biryani masala (बिरयानी मसाला)
1 cup Curd (दही)
1 cup Tomato puree or grated tomato (टमाटर की प्यूरी या कद्दूकस किया टमाटर)
3–4 tbsp Reserved marinade paste (बचा हुआ मैरिनेड पेस्ट)
Some Saffron water (केसर पानी)
1 tsp Rose water (गुलाब जल)
Fresh coriander, chopped (कटी हुई हरी धनिया) – as needed
Fried onions (बरिस्ता प्याज़) – as needed
Dough (आटा) – for sealing the biryani pot
Water (पानी) – as required
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Method (विधि):
1️⃣ Paneer Tikka Method
1. Prepare the marinade mixture by combining all powdered spices, lemon juice, mustard oil, and salt.
2. Add paneer cubes to this mixture and coat evenly. Keep aside.
3. From the same paste, remove a small portion and keep it aside for later use.
4. In the remaining marinade, add capsicum and onion petals, and mix well.
5. Roast paneer, onions, and capsicum on a grill or skewer until cooked.
6. 🔥 Dhungar Tip: For a smoky flavour, place a hot charcoal piece on the paneer mix, pour ghee over it, and cover immediately to trap the smoke.

2️⃣ Rice Method
1. Soak basmati rice for 1 hour.
2. In a large pot, boil water with whole spices (bay leaf, cinnamon, clove, peppercorn, star anise, shahi jeera), salt, and lemon juice.
3. Add soaked rice and cook till 70% done.
4. Drain and spread the rice evenly to cool slightly.

3️⃣ Biryani Layering & Dum Method
1. Heat oil or ghee in a heavy-bottomed pan.
2. Add shahi jeera, ginger paste, garlic paste, and green chilli paste.
3. Add powdered spices and tomato puree, then sauté till cooked.
4. Mix the reserved marinade paste into curd, and add it to the gravy. Cook until thick and aromatic.
5. Begin layering — first spread a layer of gravy, then a layer of roasted Paneer Tikka (paneer, capsicum, onion).
6. Add a layer of cooked rice on top.
7. Sprinkle kesar water, biryani masala, and fried onions (barista).
8. Seal the lid using a flour dough rope to lock in steam.
9. Cook on Dum (low flame) for 20–25 minutes.
10. Serve hot with papad, kachumber salad, and chaas.
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