Paneer biryani

Name: Paneer biryani
Total time: 3600 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 250 gms paneer cut into cubes; 3 tbsp curd; 1 tbsp chopped coriander leaves; 1/2 tbsp chopped mint leaves; 1/4 tsp kasoori methi; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1 tsp lime juice; as required Salt; 2 cups basmati rice; 1 tsp ghee; as required Salt for seasoning; 3 tbsp oil; 1 tbsp ghee; 1/2 tsp cumin seeds; 2 bay leaves; 4 cloves; 4-5 cardamoms; 4-5 black pepper; 1 stat anise; 1 tomato; 1 onion finely chopped; 1/2 tbsp ginger paste; 1/2 tbsp garlic paste; 1 tsp chilli powder; 1 tsp coriander powder; 1/4 kasoori methi; 3/4 garam masala; as required Chopped mint and coriander leaves; as required Salt

The Foodie With The Book @cook_16472254

Vellore

A treat for all the vegetarians. #paneerbiryani #vegrecipes #sofaridabad

The Foodie With The Book @cook_16472254

Vellore

A treat for all the vegetarians. #paneerbiryani #vegrecipes #sofaridabad

Saved

Ingredients

1 hr

2-3 servings

For paneer marination:
250 gmspaneer cut into cubes
3 tbspcurd
1 tbspchopped coriander leaves
1/2 tbspchopped mint leaves
1/4 tspkasoori methi
1/2 tspred chilli powder
1/4 tspturmeric powder
1 tsplime juice
as requiredSalt
For biryani rice:
2 cupsbasmati rice
1 tspghee
as requiredSalt for seasoning
For biryani:
3 tbspoil
1 tbspghee
1/2 tspcumin seeds
2bay leaves
4cloves
4-5cardamoms
4-5black pepper
1stat anise
1tomato
1onion finely chopped
1/2 tbspginger paste
1/2 tbspgarlic paste
1 tspchilli powder
1 tspcoriander powder
1/4kasoori methi
3/4garam masala
as requiredChopped mint and coriander leaves
as requiredSalt
For layering:
few strandsSaffron soaked in warm milk
as requiredFried onions
4 to 5Sliced green chillies
as requiredChopped mint and coriander leaves
as neededGhee

Saved

Steps

1 hr

1

FOR MARINATION: In a large mixing bowl, add curd, salt, chopped coriander and mint leaves, kasoori methi, chilli powder, turmeric powder and lemon juice.
2

Mix this well and add the paneer cubes and stir carefully. Cover and let it marinate for 30 minutes.
3

FOR RICE: Soak rice for 30 minutes. Boil 10 cups of water, add salt and ghee. Add the soaked rice and cook till 75% done. Drain the rice.
4

FOR BIRYANI: In a pan, add oil and ghee. Once hot add cumin seeds and all whole spices. Add chopped onions saute till it turns golden brown.
5

Add ginger and garlic paste, saute for 3-4 minutes. Add tomato, add salt. Cook till tomato turns mushy.
6

Add turmeric, red chilli, coriander and garam masala powder. Add kasoori methi and cook for 2-3 minutes.
7

Add coriander and mint leaves and stir for 2-3 minutes. Pour 1/2 cup of water and let it boil.
8

Turn the heat off and being layering. On top of this gravy add some fried onions and 1/2 of the cooked rice. Next add the marinated paneer, then rest of the rice. Spread it evenly. Add some ghee, saffron milk, chopped coriander and mint leaves and the remaining fried onions.
9

Cover the pan with foil paper, put the lid on the top. Seal the edges properly.
10

Cook 10-15 minutes on low flame. Serve hot with Raita.