- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 60
Cook Time : 30
Total Time : 90
Ingredients
Serves 3
200g homemade paneer cubed
For Marination: 1 cup curd
1/2 teaspoon turmeric
1 teaspoon ginger garlic paste
1/2 teaspoon salt
1 tsp red chilli powder
2 tbsp chopped coriander and mint leaves
1/4 cup cubed capsicum and onions
2 tsp biryani masala
For Rice: 1 cup Basmati rice
1 bay leaf
1 inch cinnamon stick and 2 cloves
1 strand javitri
1 star anise
2-3 green cardamom
1/2 tsp biryani masala
4 tbsp saffron milk
8-10 black peppercorns
1 cup water
3 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 tsp salt
3 tbsp ghee
For garnish: 1.5 big onions thinly sliced
8-10 cashews
2.5 tbsp ghee
Directions
In a bowl add all ingredients under Marination section. Whisk well
Add cubed paneer, capsicum and onions. Gently mix. Marinate for 1 hour
Soak basmati rice in water for 30 minutes. Clean and drain excess water
Heat ghee in a kadai, fry cashews and keep it aside
In Same pan, add onions and fry until caramelized brown. keep it aside
Heat 3 tbsp ghee in a handi or pressure cooker. Add bay leaf and whole spices. Roast until fragrant
Now add marinated paneer with marination. Level evenly
Add rice on top and level evenly
Add 1 cup water with salt and tap vessel gently
Add coriander and mint leaves. Sprinkle saffron masala on top
Add fried onions and cashews on top evenly
Sprinkle biryani masala on top
Cover handi tightly with lid or cover with foil and then place lid on top. If using pressure cooker, place lid with whistle and gasket
Cook on low heat for 20 minutes
Open the lid after 10-15 minutes and gently mix. Serve hot with salan or raita
Rekha Unni
320 Recipes
