To Marinate Paneer : 10-12 paneer cubes (cottage cheese) 3/4 cup curd / yogurt 1 tbsp green chili pickle - any brand 1 tbsp ginger-garlic paste 1/4 tsp turmeric powder 1 tsp red chili powder 1 tsp fennel seeds (saunf) 1/4 tsp fenugreek seeds (vendayam / methi dana) 1/4 tsp onion seeds (kalonji) 1 tsp cumin seeds (jeera) salt to taste 1 tsp mustard seeds 1 tbsp mustard oil For Biriyani : 2 and 1/2 cup basmati rice - washed & soaked in water for 20 mins 1/4 cup sliced onion 1/4 cup mint leaves 1/4 cup chopped coriander 1 tsp fennel seeds (saunf) salt to taste 2 cloves 1 cinnamon stick 1 tsp lemon juice Ground Paste : 1 medium sized onion 1 big tomato 1/2 cup mint leaves

To Prepare Achari Paneer Tikka : Blend curd, ginger-garlic paste and green chili pickle till smooth. Grind mustard seeds, kalonji, saunf, fenugreek seeds and cumin seeds to coarse powder. Blend coarse powder, curd paste, turmeric powder and red chili powder together till smooth. Transfer it to a mixing bowl. Add salt and mustard oil to it. Mix well and marinate paneer cubes with this paste. Close the bowl and keep in refrigerator for 2-3 hrs or overnight. I always prefer to marinate it overnight. Remove the bowl from refrigerator and keep aside for 20 mins. You can fry paneer cubes on tava / frying pan till golden brown. If you are using oven, then Preheat oven to 220 degrees C in grill mode for 10 mins. Take a baking sheet and place aluminum foil sheet. Grease with little oil and place the marinated paneer cubes over the sheet. You can also use skewer and insert the pieces. Grill the cubes for 10 mins. Turn over the cubes and grill for another 10 mins. Remove from the oven and keep it aside. To Prepare Biriyani : Grind onion, tomato and mint leaves to smooth paste. Add water if needed. Keep it aside. Heat 3-4 tbsp oil in a handi or pan. Tamper cloves, cinnamon and fennel seeds. Add sliced onions and saute a while. Add mint and coriander leaves. Cook for a min on low flame. Add ground paste and paneer tikka. Saute a while. Add left over marination and little salt. Cook it covered on low flame for 2 mins. Add 4 cup water and allow to boil. Add washed & drained rice, salt to taste and lemon juice. Mix well everything and cook it covered on medium flame for 10-15 mins. Serve hot with raita and veg/non-veg gravy.