“Pakistani Feast: Mouthwatering Chicken Biryani & Lahori Paneer Tikka”
Discover a delectable Pakistani lunch experience with our Chicken Biryani and Lahori Paneer Tikka recipes, perfect for an advanced cook looking to indulge in rich flavors and textures while enjoying beautiful food photography.
Allergens
Dairy (Lahori Paneer Tikka)
Ingredients
- For Chicken Biryani:
- Basmati rice
- Chicken thighs Spice mix: cardamom pods, cinnamon sticks, cloves, green cardamom, cumin seeds, coriander powder, ginger garlic paste, paprika, turmeric, garam masala, salt, and red chili powder. Yogurt marinade: yogurt, lemon juice, ginger garlic paste, red chili powder, salt, and garam masala. For Lahori Paneer Tikka:
- Paneer cubes Marinade: hung curd, grated ginger, garlic paste, chili powder, coriander powder, cumin powder, garam masala, lemon juice, and oil. Spices: black pepper, salt, and Kasuri methi.
Instructions
- For Chicken Biryani:
- Marinate chicken in yogurt mixture for at least 2 hours.
- Cook rice separately with spices and water.
- Sauté marinated chicken and combine with cooked rice, garnish with fried onions and coriander leaves. For Lahori Paneer Tikka:
- Marinate paneer cubes in hung curd mixture for 2 hours.
- Thread paneer cubes onto skewers and grill until golden brown.
- Garnish with Kasuri methi and black pepper.
Chef’s Insight
Use basmati rice for an authentic biryani experience. Marinate paneer cubes in hung curd mixture for a richer flavor.
Notes
Ensure you wash hands and utensils before handling food.