PANEER BIRYANI - BIRYANI RECIPES- INDIAN COOKING

 


Ingredients:

For Marination of Paneer:

250 gm Curd

5 gm ginger garlic paste

2 gm turmeric powder

2 gm Kashmiri chili powder

40 gm Biryani masala

10 gm finely chopped coriander leaves

5 gm finely chopped fresh mint leaves

5 ml oil

20 gm lime juice

Salt to taste

75 gm paneer cubes

40 gm sliced onions

25 gm  capsicum cubes

 

 

For  Cooking Rice

1.5 liters water

250 gm basmati rice

Two pods of cardamom

Four nos. cloves

1 inch of cinnamon

Two bay leaves

1-star anise

One pod of black cardamom

One javitri

Two pods of cardamom

5 gm shah jeera

40 gm sliced onions

25 gm chopped tomatoes

10 gm finely chopped coriander leaves

5 gm finely chopped fresh mint leaves

40 gm fried onions

A pinch of Biryani masala

40 ml saffron milk

5 gm ghee

60 ml water

 

Recipe:

A  Marination of Paneer

Add curds, ginger garlic paste, turmeric powder, chilly powder, and Biryani masala to a bowl. Mix well.

Add chopped coriander leaves, chopped mint leaves, oil, lemon juice, and salt to this mixture. Mix well.

Add the Paneer cubes, capsicum cubes, and sliced onions. Mix gently so that paneer cubes do not break.

Cover the mix and let it stand for at least half an hour.

 

B  Rice Cooking

In a suitable vessel, add water and all these whole spices. Add salt, oil, and chili.

Boil for 2-3 minutes.

Add the pre-soaked and washed rice.

Boil the rice to half cook it.

Strain the rice and keep it aside.

 

C  Biryani Cooking

In a suitable vessel, heat oil.

Add the whole spices.

Add the sliced onions and fry to a golden brown.

Add tomatoes and sauté to cook the tomatoes.

Add the marinated Paneer and sauté well till the oil begins to separate.

Spread the half-cooked rice evenly over paneer masala.

Garnish the rice with chopped coriander, mint, and fried onions.

Cover the vessel with thick aluminum foil. Place a suitable lid over it.

Simmer for 5 minutes on high flame and then for another 20 minutes on low flame.

 

Serve the hot paneer Biryani with raita.

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