“Luscious Pakistani Brunch Symphony: Aromatic Biryani & Delightful Paneer Tikka”

Allergens

Dairy (Paneer and Yogurt), Tree Nuts (Cashews)

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon green cardamom, crushed
• 1 cinnamon stick
• 1 bay leaf
• 1/2 cup raisins
• 1/2 cup cashews
• Salt, to taste
• Ground spices: cumin, coriander, and cayenne pepper
• Fresh cilantro, for garnish Paneer Tikka Ingredients:
• 16 oz paneer, cubed
• 2 tablespoons yogurt
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions

1. For the Biryani:
2. Rinse basmati rice under cold water until the water runs clear. Combine rice with water, ghee, green cardamom, cinnamon stick, bay leaf, raisins, cashews, and salt in a pot. Bring to a boil, then reduce heat to low and cover. Cook for 10 minutes or until the rice is tender and has absorbed the liquid. Remove from heat and let it rest covered for 5 more minutes.
3. In a large pan, heat some ghee and sauté ground spices for 30 seconds. Add in the cooked rice and gently mix. Adjust seasoning to taste. Keep warm. For the Paneer Tikka:
4. In a large bowl, combine cubed paneer, yogurt, lemon juice, cumin, paprika, ground coriander, salt, and pepper. Mix well and let marinate for 30 minutes.
5. Preheat grill or broiler to high heat. Thread paneer onto skewers and brush with olive oil. Grill or broil for about 4 5 minutes per side until golden brown and slightly charred.

Chef’s Insight

Use high-quality basmati rice to achieve the perfect texture and aroma in the biryani.

Notes

Adjust the spice level to your preference by adding more or less cayenne pepper.