Matka Paneer Biryani

45 mins
Serves 1
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Directions

  1. 1Wash and soak Basmati rice for 25-30 minutes.
  2. 2Wash and soak Basmati rice for 25-30 minutes.
  3. 3Wash and soak Basmati rice for 25-30 minutes.
  4. 4Cut paneer into finger-style pieces.
  5. 5Cut paneer into finger-style pieces.
  6. 6Cut paneer into finger-style pieces.
  7. 7Prepare the paneer marination by mixing hung curd, ginger-garlic paste, salt, Kashmiri red chili powder, coriander powder, turmeric powder, biryani masala, dry fenugreek, mint leaves, green coriander, and sliced onions.
  8. 8Prepare the paneer marination by mixing hung curd, ginger-garlic paste, salt, Kashmiri red chili powder, coriander powder, turmeric powder, biryani masala, dry fenugreek, mint leaves, green coriander, and sliced onions.
  9. 9Prepare the paneer marination by mixing hung curd, ginger-garlic paste, salt, Kashmiri red chili powder, coriander powder, turmeric powder, biryani masala, dry fenugreek, mint leaves, green coriander, and sliced onions.
  10. 10Add paneer and capsicum to the marination and mix gently. Rest for 10 minutes.
  11. 11Add paneer and capsicum to the marination and mix gently. Rest for 10 minutes.
  12. 12Add paneer and capsicum to the marination and mix gently. Rest for 10 minutes.
  13. 13Boil water in a flat pan, add salt, bay leaves, star anise, cloves, cinnamon stick, green cardamom, black cardamom, and black peppercorns. Simmer for 5-10 minutes.
  14. 14Boil water in a flat pan, add salt, bay leaves, star anise, cloves, cinnamon stick, green cardamom, black cardamom, and black peppercorns. Simmer for 5-10 minutes.
  15. 15Boil water in a flat pan, add salt, bay leaves, star anise, cloves, cinnamon stick, green cardamom, black cardamom, and black peppercorns. Simmer for 5-10 minutes.
  16. 16Add the soaked rice to the boiling water, increase the flame to high initially and then reduce to medium after a boil, and cook until 60-70% cooked.
  17. 17Add the soaked rice to the boiling water, increase the flame to high initially and then reduce to medium after a boil, and cook until 60-70% cooked.
  18. 18Add the soaked rice to the boiling water, increase the flame to high initially and then reduce to medium after a boil, and cook until 60-70% cooked.
  19. 19Strain the cooked rice.
  20. 20Strain the cooked rice.
  21. 21Strain the cooked rice.
  22. 22In a small bowl, mix boiling milk and saffron. Set aside.
  23. 23In a small bowl, mix boiling milk and saffron. Set aside.
  24. 24In a small bowl, mix boiling milk and saffron. Set aside.
  25. 25Grease a clay handi with ghee and add a thin layer of tomato slices to the bottom.
  26. 26Grease a clay handi with ghee and add a thin layer of tomato slices to the bottom.
  27. 27Grease a clay handi with ghee and add a thin layer of tomato slices to the bottom.
  28. 28Add the paneer marination to the handi.
  29. 29Add the paneer marination to the handi.
  30. 30Add the paneer marination to the handi.
  31. 31Add fried onions, green coriander, mint leaves, green chilies, and julienned ginger.
  32. 32Add fried onions, green coriander, mint leaves, green chilies, and julienned ginger.
  33. 33Add fried onions, green coriander, mint leaves, green chilies, and julienned ginger.
  34. 34Add some ghee.
  35. 35Add some ghee.
  36. 36Add some ghee.
  37. 37Add the boiled rice and set it in layers.
  38. 38Add the boiled rice and set it in layers.
  39. 39Add the boiled rice and set it in layers.
  40. 40Sprinkle some biryani masala and green coriander on top, followed by mint leaves and fried onions.
  41. 41Sprinkle some biryani masala and green coriander on top, followed by mint leaves and fried onions.
  42. 42Sprinkle some biryani masala and green coriander on top, followed by mint leaves and fried onions.
  43. 43Drizzle saffron milk solution over the rice.
  44. 44Drizzle saffron milk solution over the rice.
  45. 45Drizzle saffron milk solution over the rice.
  46. 46Add some of the water the rice was boiled in.
  47. 47Add some of the water the rice was boiled in.
  48. 48Add some of the water the rice was boiled in.
  49. 49Add kewda water.
  50. 50Add kewda water.
  51. 51Add kewda water.
  52. 52Add ghee.
  53. 53Add ghee.
  54. 54Add ghee.
  55. 55Seal the handi with dough.
  56. 56Seal the handi with dough.
  57. 57Seal the handi with dough.
  58. 58Preheat the oven to 100°C and bake for 30 minutes, or place the handi on a low-flame tawa for 30 minutes.
  59. 59Preheat the oven to 100°C and bake for 30 minutes, or place the handi on a low-flame tawa for 30 minutes.
  60. 60Preheat the oven to 100°C and bake for 30 minutes, or place the handi on a low-flame tawa for 30 minutes.
  61. 61Remove from the oven/tawa and let it cool down slightly.
  62. 62Remove from the oven/tawa and let it cool down slightly.
  63. 63Remove from the oven/tawa and let it cool down slightly.
  64. 64Remove the seal from the handi.
  65. 65Remove the seal from the handi.
  66. 66Remove the seal from the handi.
  67. 67Serve the paneer biryani garnished with fried onions and coriander.
  68. 68Serve the paneer biryani garnished with fried onions and coriander.
  69. 69Serve the paneer biryani garnished with fried onions and coriander.

Ingredients

  • 2 cups Basmati rice
  • 2 cups Basmati rice
  • 2 cups Basmati rice
  • 400 grams Paneer
  • 400 grams Paneer
  • 400 grams Paneer
  • 2 cups Hung curd
  • 2 cups Hung curd
  • 2 cups Hung curd
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 2 tsp Kashmiri red chili powder
  • 2 tsp Kashmiri red chili powder
  • 2 tsp Kashmiri red chili powder
  • 2 tsp Coriander powder
  • 2 tsp Coriander powder
  • 2 tsp Coriander powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Turmeric powder
  • 3 tsp Biryani Masala
  • 3 tsp Biryani Masala
  • 3 tsp Biryani Masala
  • 1 tbsp Dry fenugreek
  • 1 tbsp Dry fenugreek
  • 1 tbsp Dry fenugreek
  • 1 handful Mint leaves
  • 1 handful Mint leaves
  • 1 handful Mint leaves
  • 1 handful Green coriander
  • 1 handful Green coriander
  • 1 handful Green coriander
  • 1 medium (sliced) Onion
  • 1 medium (sliced) Onion
  • 1 medium (sliced) Onion
  • 1 to 2 Green chili
  • 1 to 2 Green chili
  • 1 to 2 Green chili
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 Capsicum
  • 1 Capsicum
  • 1 Capsicum
  • 2 Bay leaf
  • 2 Bay leaf
  • 2 Bay leaf
  • 1 Star anise
  • 1 Star anise
  • 1 Star anise
  • 2 to 4 Clove
  • 2 to 4 Clove
  • 2 to 4 Clove
  • 1 small piece Cinnamon stick
  • 1 small piece Cinnamon stick
  • 1 small piece Cinnamon stick
  • 2 to 3 Green cardamom
  • 2 to 3 Green cardamom
  • 2 to 3 Green cardamom
  • 1 Black cardamom
  • 1 Black cardamom
  • 1 Black cardamom
  • 3 to 4 Black pepper
  • 3 to 4 Black pepper
  • 3 to 4 Black pepper
  • 2 to 3 tbsp Boiling milk
  • 2 to 3 tbsp Boiling milk
  • 2 to 3 tbsp Boiling milk
  • 1 Saffron
  • 1 Saffron
  • 1 Saffron
  • 2 tsp Kewda water
  • 2 tsp Kewda water
  • 2 tsp Kewda water

Equipment

knifebowlstrainerflat panclay handioven or tawa
Matka Paneer Biryani | Clip Recipe