Paneer balls fried and layered with rice. The rice are tinged with saffron infused milk to give the biryani a beautiful color and aroma. Lower the heat, cover and let the rice cook, for 8 minutes.

Layer with cooked rice. Garnish with mint and coriander. 5. Dum Cooking: Seal the pot with a lid and cook on low heat for 20 minutes. 2. Paneer Tikka Biryani Vegetarians rejoice! Paneer Tikka ...

7. Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes.

Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ...

If you can't find goat, use cubed leg of lamb instead. For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. Heat a large pan over a high heat. Add the ...