# Matka Paneer Biryani

A delicious and aromatic paneer biryani cooked in a clay handi.

- Total time: 45 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Wash and soak Basmati rice for 25-30 minutes.
2. Cut paneer into finger-style pieces.
3. Prepare 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.
4. Add paneer and capsicum to the marination and mix gently. Rest for 10 minutes.
5. Boil 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.
6. Add 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.
7. Strain the cooked rice.
8. In a small bowl, mix boiling milk and saffron. Set aside.
9. Grease a clay handi with ghee and add a thin layer of tomato slices to the bottom.
10. Add the paneer marination to the handi.
11. Add fried onions, green coriander, mint leaves, green chilies, and julienned ginger.
12. Add some ghee.
13. Add the boiled rice and set it in layers.
14. Sprinkle some biryani masala and green coriander on top, followed by mint leaves and fried onions.
15. Drizzle saffron milk solution over the rice.
16. Add some of the water the rice was boiled in.
17. Add kewda water.
18. Add ghee.
19. Seal the handi with dough.
20. Preheat the oven to 100°C and bake for 30 minutes, or place the handi on a low-flame tawa for 30 minutes.
21. Remove from the oven/tawa and let it cool down slightly.
22. Remove the seal from the handi.
23. Serve the paneer biryani garnished with fried onions and coriander.

## Equipment

- knife
- bowl
- strainer
- flat pan
- clay handi
- oven or tawa

## Source

- Original video: https://youtu.be/_H7s8yyYpxg?si=gZY0YInVc01y17lI
- Recipe page: https://www.cliprecipe.com/recipe/de32daa1-206d-4f52-a499-6f540ccc81b7
- Extracted: 2025-03-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt