Directions
- 1Wash and soak Basmati rice for 25-30 minutes.
- 2Cut paneer into finger-style pieces.
- 3Prepare 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.
- 4Add paneer and capsicum to the marination and mix gently. Rest for 10 minutes.
- 5Boil 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.
- 6Add 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.
- 7Strain the cooked rice.
- 8In a small bowl, mix boiling milk and saffron. Set aside.
- 9Grease a clay handi with ghee and add a thin layer of tomato slices to the bottom.
- 10Add the paneer marination to the handi.
- 11Add fried onions, green coriander, mint leaves, green chilies, and julienned ginger.
- 12Add some ghee.
- 13Add the boiled rice and set it in layers.
- 14Sprinkle some biryani masala and green coriander on top, followed by mint leaves and fried onions.
- 15Drizzle saffron milk solution over the rice.
- 16Add some of the water the rice was boiled in.
- 17Add kewda water.
- 18Add ghee.
- 19Seal the handi with dough.
- 20Preheat the oven to 100°C and bake for 30 minutes, or place the handi on a low-flame tawa for 30 minutes.
- 21Remove from the oven/tawa and let it cool down slightly.
- 22Remove the seal from the handi.
- 23Serve the paneer biryani garnished with fried onions and coriander.
Ingredients
- 2 cups Basmati rice
- 400 grams Paneer
- 2 cups Hung curd
- 1 tbsp Ginger-garlic paste
- 1 tbsp Salt
- 2 tsp Kashmiri red chili powder
- 2 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 3 tsp Biryani Masala
- 1 tbsp Dry fenugreek
- 1 handful Mint leaves
- 1 handful Green coriander
- 1 medium (sliced) Onion
- 1 to 2 Green chili
- 1 tbsp Ghee
- 1 Capsicum
- 2 Bay leaf
- 1 Star anise
- 2 to 4 Clove
- 1 small piece Cinnamon stick
- 2 to 3 Green cardamom
- 1 Black cardamom
- 3 to 4 Black pepper
- 2 to 3 tbsp Boiling milk
- 1 Saffron
- 2 tsp Kewda water
Equipment
knifebowlstrainerflat panclay handioven or tawa
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