Paneer Biryani
Paneer Biryani is a super delicious and aromatic Indian rice entree made using fragrant basmati rice, cubes of paneer (Indian cottage cheese) and spices.
Ingredients
- 1 ½ Cup Basmati Rice (I used Mahatma Basmati rice)
- 1 tsp Oil
- 400 gms Paneer (cubed)
- 1 medium Onion (thinly sliced)
- ¼ inch Ginger
- 4 cloves Garlic
- 1 Green chilli
- 2 Tbsp Mint leaves + For garnishing
- 1 Tbsp Coriander leaves + For garnishing
- 1 small Tomato
- 2 tsp Salt
- ¼ tsp Turmeric
- ¾ tsp Red chilli powder
For Masala powder
- ½ stick Cinnamon
- 2 Cardamom pods
- 3 Clove
- 2 tsp Coriander seeds
- 1 tsp Pepper corns
- ½ tsp Jeera
- ½ tsp Fennel seeds
To temper
- 3 Tbsp Oil
- 2 small Bay leaves
- ½ stick Cinnamon
- 2 Clove
- 1 Cardamom
- 10 Cashews
- 1 tsp Pepper corns
- ½ tsp Jeera
Instructions
- First wash and soak the rice for atleast 30 mins.
- Heat a pan with a tsp of oil and saute the paneer cubes in medium flame until they turn golden. Turn off the flame and keep aside until use.
- In the same pan (used for frying paneer) add the ingredients listed under "For masala powder" and roast until the coriander seeds starts changing color and a nice aroma arises. Turn off the flame and transfer the ingredients to a plate and let them come to room temperature. Grind them into a coarse powder using a mixie/blender. Keep it covered until use.
- Crush the garlic, ginger and green chilli using a mortal and pestle. Keep aside until use.
- Heat a pressure cooker pan with oil, add the ingredients listed under "To temper" in the given order. Once the cashews turn golden, add the onion and crushed ginger, garlic, chilli. Saute until the onion turns translucent.
- Now add the mint and coriander leaves and start sauteing until the onions turns golden. Add the tomato, salt and saute until the tomato turns mushy. Follow it by turmeric, chilli powder and saute in low-medium flame until the oil starts to ooze or for about one minute.
- Now add 1 ¾ Cup of water and the rice to it (before adding the rice just drain off the water used for soaking completely from them) and give a gentle mix. Follow it by the prepared masala powder and give a gentle mix again.
- Now add the fried paneer cubes and give a gentle mix. Cook for one whistle or until done in medium-low flame. Wait until the pressure subsides. Remove the cover, garnish with extra mint and coriander leaves and give a gentle mix without breaking the rice strands.
- Serve hot with raita and chips.
Notes | FAQ
- Adjust the spiciness (Pepper corns, green chilli, red chilli powder) according to your desire.
- Do not over saute the paneer cubes in the 2nd step. They will turn hard and rubbery.
- Keep the prepared masala powder closed until use to retain its flavor.
- In case you do not have a pressure cooker, you can use a large pan and cook covered. However cooking time will be more. Also, in this method, add the paneer to the pan once the rice is half done.
- Always pressure cook the biryani in medium-low flame to avoid burnt bottom. Cooking time would depend on pressure cooker size and stove settings.
- Similar to other biryani, it tastes best when served hot.