Published: by Absolutely Recipes, in the Indian recipes category.

Paneer Biryani Recipe.

Ingredients:

1 1/2 Cups basmati rice aged
1 tsp oil for cooking rice
1/2 to 3/4 tsp salt to cook rice
2 onions sliced thinly or 4 tbsp fried onions
2 tbsp ghee or oil for frying onions
2 tbsp mint leaves or pudina chopped
2 tbsp coriander leaves chopped
marination for paneer biryani
2 tbsp ghee or oil
1 1/4 cup paneer cubes
1/2 cup curd or dahi or yogurt
1 tsp garam masala or biryani masala
1 tbsp ginger garlic paste
1/4 tsp turmeric
1/2 to 3/4 tsp red chili powder
1/4 to 1/4 tsp salt to taste
2 tbsp mint leaves finely chopped
2 tbsp coriander leaves finely chopped
1 green chili
1 bay leaf or tej patta
4 green cardamoms or elaichi
1 black cardamom or badi elaichi (optional)
6 cloves or laung
3 inch cinnamon piece or dalchini
1 strand mace or javitri (optional)
1 star anise or biryani flower
1/2 tsp shahi jeera or cumin or jeera
1 tsp kewra water or rose water (optional)
garnishing
6 cubes paneer
8 cubes capsicum or few cashew nuts

Recipe Instructions:

Prepration for paneer biryani
soak rice for at least 30 to 40 mins.
Later drain to a colander.
Add oil to a heavy bottom pan, fry onions till golden brown.
Set these fried onions aside.
Fry capsicums till they turn slightly soft.
Fry few paneer cubes or cashew nuts as well.
Set these aside.
Marinate paneer with 2 tbsps fried onions and the marination ingredients.
Set aside.
Add 1 tsp oil & 1/2 to 3/4 tsp salt to water.
Bring it to a rolling boil.
Add the drained rice and cook till al dente.
Meaning the rice grains have to be firm and not mushy but almost cooked.
Drain off the rice to colander and set aside.
Making paneer biryani
add the paneer marinade to the same heavy bottom pan used for frying golden onions.
Layer the cooked rice over the paneer marinade.
Level the rice.
Add few more fried onions and mint and coriander leaves.
Then sprinkle fried onions, capsicums, kewra or rose water.
Seal it with a foil or a moist clean kitchen cloth.
Place the lid over it.
Meanwhile heat a old tawa or griddle.
When it is hot, transfer the biryani pot or pan on the hot tawa.
Cook for 5 minutes on a high flame and then for 10 minutes on a medium flame.
Switch off the stove and leave it undisturbed for at least 15 minutes.
Garnish with fried cashews or fried paneer, mint leaves and fried onions.
Serve paneer biryani with raita.

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