Paneer Biryani Without Garlic Onion

Name: Paneer Biryani Without Garlic Onion
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups soaked and drained basmati rice; 200 gram paneer cut into cubes; 2 medium sized potatoes; 3 bay leaves; 2 inch cinnamon stick; 1 teaspoon caraway seeds(shahi jeera); 7-8 green cardamoms; 1 black cardamom; 1 star anise; 3 tablespoon ghee; 1/2 teaspoon turmeric powder; 1 teaspoon red chilli powder; 2 teaspoon cumin powder; 1 teaspoon coriander powder; 2 tablespoon biryani masala; 1 teaspoon garam masala; 2 tablespoon refined oil; 1/4 cup whisked curd; 1 teaspoon sugar; 7-8 saffron strands; 2 teaspoon warm milk; 1/2 teaspoon rose water; 1/2 teaspoon kewra water; 1-2 drops meetha attar; 1 small sized tomato; 2-3 green chillies; 1 inch ginger; to taste Salt; Saffron strands for garnishing

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

#riceisthebest
Paneer Biryani is a rich,delish recipe with an exotic medley of spices which your taste buds go warm.

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

#riceisthebest
Paneer Biryani is a rich,delish recipe with an exotic medley of spices which your taste buds go warm.

Saved

Ingredients

40 minutes

4 servings

2 cupssoaked and drained basmati rice
200 grampaneer cut into cubes
2medium sized potatoes
3bay leaves
2 inchcinnamon stick
1 teaspooncaraway seeds(shahi jeera)
7-8green cardamoms
1black cardamom
1star anise
3 tablespoonghee
1/2 teaspoonturmeric powder
1 teaspoonred chilli powder
2 teaspooncumin powder
1 teaspooncoriander powder
2 tablespoonbiryani masala
1 teaspoongaram masala
2 tablespoonrefined oil
1/4 cupwhisked curd
1 teaspoonsugar
7-8saffron strands
2 teaspoonwarm milk
1/2 teaspoonrose water
1/2 teaspoonkewra water
1-2 dropsmeetha attar
1small sized tomato
2-3green chillies
1 inchginger
to tasteSalt
Saffron strands for garnishing

Saved

Steps

40 minutes

1

Boil sufficient water in a pan,add 1 bay leaf,3-4 green cardamom,1/2 teaspoon caraway seeds, 1 tablespoon ghee and 2 teaspoon salt and bring to a boil.
2

When the water comes to a rolling boil,add rice into it.The rice should be 70%-80% cooked and should not turn mushy.Drain and keep aside.
3

Soak saffron strands in warm milk.Keep aside.
4

Now peel the skin of the potatoes and cut them into halves.Boil them with 1/2 teaspoon salt and 1/4 turmeric powder.Keep them aside.
5

Blend tomato,green chillies and ginger with 2 teaspoon water and make a fine paste and set aside.
6

Now heat oil in a pan,add the paneer cubes and fry both the sides.Take them out in a bowl when done and keep aside.
7

In the same oil,fry the potatoes until they become light brown in colour.Take them out in a bowl when done and set aside.
8

In the remaining oil add 1 tablespoon ghee,3-4 green cardamom,1 black cardamom,1 star anise,2 bay leaves,1/2 teaspoon caraway seeds and 1 inch cinnamon stick for tempering.Saute for a minute.
9

Now add the tomato-green chilli-ginger paste to the pan and saute for 2 minutes.
10

Now add in 1/4 teaspoon turmeric powder,1 teaspoon red chilli powder,2 teaspoon cumin powder,1 teaspoon coriander powder,1 tablespoon biryani masala,1 teaspoon garam masala and a little bit of water.Stir well and cook for 5 minutes.
11

Now add 2 teaspoon salt,1 teaspoon sugar and 1/4 cup of whisked curd into it and mix well.
12

When oil separetes,add in fried paneer cubes,fried potatoes and 1/4 cup of water.Mix well.
13

Cover the pan with a lid and cook for atleast 7-8 minutes until the water dries.
14

Assembling & Layering:-Smear oil or ghee in a another vessel in which the biryani will be kept for dum.
15

Make a layer with some of the cooked rice and sprinkle 1/2 teaspoon salt,1 teaspoon biryani masala,saffron soaked milk on it.
16

Now add half of the cooked potato and paneer and spread over it.
17

Make another layer with cooked rice.Repeat with the same ingredients.
18

Drizzle rose water,kewra water and meetha attar on the top for the perfect biryani flavour.
19

Drizzle remaining ghee,cover with aluminium foil,close it with the lid.
20

For the first 5 minutes cook the biryani on high flame.Then reduce the flame to lowest and cook for another 10 minutes only.
21

Serve hot ganished with saffron strands.