Paneer Tikka Dum Biryani
Charred, smoky tandoori-marinated paneer cubes layered with aromatic whole-spice basmati rice, caramelized onions, and fragrant desi ghee.
Tools & Equipment
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Paneer Tikka Dum Biryani Ingredients
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Step-by-Step Directions
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Marinate Paneer Cubes
Toss fresh paneer cubes in hung yogurt, mustard oil, crushed kasuri methi, garam masala, and Kashmiri red chili. Rest for 15 minutes.
Pan-Sear Paneer Tikka
Sear paneer cubes on a smoking hot skillet with a dab of ghee for 2 minutes per side until beautifully charred with golden blistered crusts.
Parboil Spiced Basmati Rice
Cook soaked long-grain basmati in salted water infused with cloves and cardamom until 75% done. Drain thoroughly.
Assemble Tikka Gravy & Rice
In the handi, lay down the charred paneer tikka cubes with their spiced gravy. Cover with the fluffy parboiled basmati rice.
Dum Cook on Tawa
Drizzle saffron milk, desi ghee, fresh mint leaves, and fried onions. Seal with foil and lid, and steam cook on a heavy tawa over low heat for 15 minutes.
Gently Open & Serve
Gently lift the lid to release the smoky tandoori aroma. Scoop from the base to serve hot with cool pomegranate-mint raita.