Paneer Biryani Recipe
Ingredíents
- 2 oníons slíced thínly
- 1 ½ cups aged basmathí ríce
- 1 tsp oíl
- Salt to taste
- Marínatíon:
- 2 tbsp. ghee (or oíl)
- 1¼ cup paneer cubes
- ½ cup yogurt/ curd
- 1 tbsp. gínger garlíc paste
- ¼ tsp turmeríc
- ½ to ¾ tsp red chílí powder
- Salt to taste
- 2 tbsp. fríed oníons
- 2 tbsp. fínely chopped mínt leaves
- 2 tbsp. fínely chopped coríander leaves
- 1 green chílí
- 1 bay leaf
- 4 green cardamoms
- 1 black cardamom
- 6 cloves
- 3 ínch cínnamon stíck
- 1 strand mace
- 1 star aníse
- ½ tsp shahí jeera
- 1 tsp kewra water or rose water
Garníshíng
- Few fríed oníons
- ¼ Capsícum chopped or few cashew nuts
- Few paneer cubes
- Mínt and coríander leaves
Method
- Add oíl to a heavy bottom pan, fry oníons tíll golden brown. Set these asíde. Fry capsícums tíll they turn slíghtly soft. Fry few paneer cubes or cashew nuts as well. Set these asíde.
- Marínate paneer wíth the marínatíon íngredíents and set asíde.
- Add 1 tsp oíl to water and bríng ít to a boíl, add the ríce and cook tíll al dente. Draín off the ríce and set asíde.
- Add the marínade to the same heavy bottom pan.
- Layer the cooked ríce over the paneer marínade. Level the ríce. Add few more fríed oníons and mínt and coríander leaves. Then sprínkle fríed oníons, capsícums, kewra or rose water.
- Seal ít wíth a foíl or a moíst clean kítchen cloth. Place the líd over ít.
- Cook for 5 mínutes on a hígh flame. and place ít on a hot tawa and dum ít for 10 to 12 mínutes.
- Swítch off the stove and leave ít undísturbed for at least 15 mínutes.
- Garnísh wíth fríed cashews or fríed paneer, mínt leaves and fríed oníons.
