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Paneer Biryani

Paneer Biryani

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

  • 01

    In a bowl add all ingredients under Marination section. Whisk well

  • 02

    Add cubed paneer, capsicum and onions. Gently mix. Marinate for 1 hour

  • 03

    Soak basmati rice in water for 30 minutes. Clean and drain excess water

  • 04

    Heat ghee in a kadai, fry cashews and keep it aside

  • 05

    In Same pan, add onions and fry until caramelized brown. keep it aside

  • 06

    Heat 3 tbsp ghee in a handi or pressure cooker. Add bay leaf and whole spices. Roast until fragrant

  • 07

    Now add marinated paneer with marination. Level evenly

  • 08

    Add rice on top and level evenly

  • 09

    Add 1 cup water with salt and tap vessel gently

  • 10

    Add coriander and mint leaves. Sprinkle saffron masala on top

  • 11

    Add fried onions and cashews on top evenly

  • 12

    Sprinkle biryani masala on top

  • 13

    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

  • 14

    Cook on low heat for 20 minutes

  • 15

    Open the lid after 10-15 minutes and gently mix. Serve hot with salan or raita

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