Paneer Biryani
Serves 1
Directions
- 1Wash the rice thoroughly.
- 2Soak the washed rice in water.
- 3Add mustard oil to a pot with curd.
- 4Add turmeric powder to the pot.
- 5Add Kashmiri chili powder to the pot.
- 6Add salt to the pot.
- 7Add coriander powder to the pot.
- 8Whisk all ingredients in the pot to combine, creating the marinade.
- 9Cut the ginger into small pieces.
- 10Peel garlic cloves.
- 11Grind ginger and garlic to make a paste.
- 12Add ginger-garlic paste to the marinade.
- 13Cut paneer into cubes.
- 14Add paneer cubes to the marinade.
- 15Mix the paneer well with the marinade.
- 16Place a large pot on the stove and add water.
- 17Add salt to the water.
- 18Add whole spices (cardamom, star anise, cloves, peppercorn, cinnamon, bay leaves) to the water.
- 19Stir the water and spices.
- 20Chop onions.
- 21Add soaked rice to the boiling water with spices.
- 22Slice tomatoes.
- 23Add mustard oil to a separate pot on the stove.
- 24Add whole spices to the hot oil.
- 25Add chopped onions to the pot and stir until translucent.
- 26Remove some fried onions and set aside for garnish.
- 27Add sliced tomatoes to the pot with onions and cook until mushy.
- 28Add the marinated paneer to the onion and tomato masala.
- 29Mix the paneer masala well.
- 30Add a layer of partially cooked rice over the paneer masala.
- 31Drizzle chili oil over the rice.
- 32Add fried cashews and fried onions over the rice.
- 33Add mint leaves over the rice.
- 34Add more paneer masala over the rice layer.
- 35Add another layer of rice.
- 36Smooth the rice layer.
- 37Drizzle more chili oil over the rice.
- 38Add more fried cashews and fried onions.
- 39Add more mint leaves.
- 40Add chopped coriander leaves (cilantro) as the final layer.
- 41Cover the pot with a lid for dum cooking.
Ingredients
- 50 g Curd
- 50 ml Mustard oil
- 100 g Kashmiri chili powder
- 30 g Turmeric powder
- 150 g Coriander powder
- To Taste Salt
- 500 g Paneer
- 100 g Ginger garlic paste
- Rice
- Cardamom
- Star anise
- Cloves
- Peppercorn
- Cinnamon
- Bay leaves
- 150 g Mustard oil for masala
- 700 g Onions
- 400 g Tomatoes
- 30 g Garam masala powder
- 50 g Kashmiri chili powder for masala
- 20 g Turmeric powder for masala
- 70 g Coriander powder for masala
- Chili oil
- Fried cashews
- Fried onions
- Mint leaves
- Chopped coriander leaves
Equipment
BowlWhiskCutting boardKnifePotStoveStrainerFrying panSpoon
Tips
- Wash the rice 3 times & soak for 30 min.
- Cook the rice until 80% done with whole spices and salt.
- Cook onions until translucent.
- Cook tomatoes until mushy.
- Add all ingredients in sequence.
- If using chicken, cook for 15-20 min on medium heat or until cooked.
- Layer the biryani with rice, chili oil, fried cashews, fried onions, mint leaves, and paneer masala.
- Finish with chopped coriander leaves.
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