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Also known as - Paneer Biryani
This paneer biryani recipe is perfect if you're craving delicious and aromatic biryani.
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Ingredients
400 gm diced paneer
¼ tsp turmeric powder
½ tsp red chilli powder
4 tbsp oil
For jhol
2 tbsp ghee
1 tbsp oil
2 bay leaf
½ mace
3-4 green cardamoms
4 - 5 cloves
½ inch cinnamon stick
1 cup chopped onion
1 tbsp ginger garlic paste
¼ tsp turmeric powder
1 tbsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 cup tomato puree
½ cup curd
salt to taste
1 tbsp chopped coriander leaves
1 tsp kasuri methi
½ cup water
For cooking rice
2 cups rice
water
salt to taste
1 bay leaf
2-3 green cardamoms
For layering
fried onion
mint leaves
saffron milk
coriander leaves
kewra
rose
ghee
PREPARATION
- Add paneer, turmeric powder, red chilli powder, salt and keep aside for 20-30 minutes
1
- Heat oil in a pan.
2
- Pan fry the paneer until it turns golden brown from both the sides
3
- Heat ghee or oil in a pan.
4
- Add whole spices and saute.
5
- Add onion and saute it.
6
- Add ginger garlic paste and cook until it turns golden brown.
7
- Add all the powdered spices and saute for a minutes or two.
8
- Now add tomato puree and mix well.
9
- Add curd and cook until masala is cooked.
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- Add chopped coriander leaves, kasuri methi, salt and water. Mix well.
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- Now add paneer and simmer for 3-4 minutes.
12
- Wash and soak rice for 30 minutes. Bring water to boil.
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- Add bay leaf, green cardamoms, salt. Add rice and cook only 70%.
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- Heat ghee in another pan.
15
- Spread the rice.
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- Now spread paneer mixture over the rice.
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- On top spread the rice again.
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- Drizzle saffron milk.
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- Now drizzle ghee.
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- Sprinkle fried onions, mint or coriander, kewra, rose and cover.
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- Cook for 10-12 minutes on low flame.
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- Serve hot.
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