Palak Paneer Biryani

Name: Palak Paneer Biryani
Total time: 2100 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 4 cup steamed rice; 1 cup spinach puree; 1/4 cup tomato puree; 1 cup cottage cheese cubes; 1 cup par boiled and chopped mix vegetables; 1/4 cup fried onion (birsto); 2 tbsp oil; 2 tbsp butter; 1 tsp cumin seeds; 1 bay leaf; 2 green cardamoms; 1 tsp red chilli powder; 1 tbsp cumin- coriander powder; 1/2 tsp turmeric powder; 2 tsp biryani masala; 2 tbsp fried cashew nuts; 1 tbsp grated cottage cheese; to taste Salt; as required To be grind into paste:; 2 onions; 8 cloves garlic

Deepa Rupani @dollopsbydipa

અમદાવાદ

#sc4
#cookpadindia
Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. "Birasta" aka fried onion gives lovely flavour to any biryani. Word "Biryani" is derived from the Farsi/Persian language word " brishtah" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals.
Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best.
As India is known for it's rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India.
Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal.

Deepa Rupani @dollopsbydipa

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Ingredients

35 minutes

4 persons

4 cupsteamed rice
1 cupspinach puree
1/4 cuptomato puree
1 cupcottage cheese cubes
1 cuppar boiled and chopped mix vegetables
1/4 cupfried onion (birsto)
2 tbspoil
2 tbspbutter
1 tspcumin seeds
1bay leaf
2green cardamoms
1 tspred chilli powder
1 tbspcumin- coriander powder
1/2 tspturmeric powder
2 tspbiryani masala
2 tbspfried cashew nuts
1 tbspgrated cottage cheese
to tasteSalt
as requiredTo be grind into paste:
2onions
8 clovesgarlic

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Steps

35 minutes

1

Heat oil+butter in thick bottom pan. Add bay leaf and green cardamoms, saute couple of seconds and add cumin seeds and let them splutter. Once they splutter, add onion-garlic paste and saute them properly. Further add tomato puree and saute till oil separates.
2

Further add parboiled vegetables and 1/4 cup water and all spices along with salt. Let it cook for 3-4 minutes so veggies cook properly and excess water evaporated.
3

Now its time to add spinach puree. Mix and cook for couple of minutes. Add paneer cubes and cook for a while. Add steamed rice and mix carefully. Cover and cook for 2-5 minutes on slow flame.
4

Lastly top up with fried onions, cashew nuts and grated paneer, cook for 2 minutes and then turn off the heat.
5

Serve hot with curd, raita, salad etc.