Paneer biryani is a new kid on the block. Its a amazing recipe with lots of flovour packed in it. Perfect option for the vegetarians. An ideal option for party menu, family get togethers and picnics too. Paneer biryani is rich in taste and goes well with any raita or even dals also. A must try this festive season. To take it to another level few veggies like capsicum and cauliflower florest can be added too. Learn how to make paneer biryani.
Total Time: 1 1/2 hr Serves: 2 - 3
For Marination: 1 cup Paneer Cubes 2 tblsp Fried Onions 1/2 cup Thick Hung Curd (Dahi) 1 tsp Biryani Masala Powder 1 tblsp Ginger Garlic Paste 1/2 tsp Turmeric Powder(Haldi) 1 tsp Red Chilly Powder 2 tblsp Fine chopped mint leaves 2 tblsp fine chopped coriander leaves 2 Green Chilli Slit Lengthwise 2 tblsp Oil For Fried Onions: 2 big onions finely sliced Oil For Frying For Rice: 1 cup Basmati Rice 1 Tej Patta (Bay Leaf) 3 Choti Elaichi (Green Cardamom) 1 Badi Elaichi (Brown Cardamom) 5 - 6 Laung (Cloves) 1 1/2 " Dalchini (Cinnamon Stick) 1 Star Anise 1/2 tsp Shahi Jeera Salt to taste 1 tsp Oil For Garnishing: 1 tsp Kewra Water 1 tblsp Fried Onions Finely chopped Coriander & Mint Leaves
How to make paneer biryani :
First start with the marination. Take a big bowl and add all the ingredients under the marinate section. Mix well so that all the paneer pieces are evenly coated with the marinade. Cover the bowl and put in the fridge to marinate for 2 - 3 hours.
To make fried onions - chop the onions into thin slices and fry them in hot oil till they are light brown in color. Light brown color is important as the fried onions get darker in color when they cool down. Keep them aside to be used later.
In a big pan boil the rice with 1 tsp oil, salt and all the whole spices listed. Strain the rice when 3/4 th cook. Make sure the rice are not comepletely cooked as we will be cooking the rice while assembling the biryani. Let the rice cool without covering them.
Now in a heavy bottom pan cook the marinated paneer for 5 - 10 minutes. Stir the paneer pieces with a light hand.
Once the paneer starts to leave the side lower the flame and sprinkle half the fried onions and put a layer of the cooked rice.
Again sprinkle the ingredients under the garnish section- fried onions, mint and coriander leaves and kewra water.
Place the lid on the pan and seal off the sides either with aluminium foil or a cotton cloth.
Now move this pan on a hot tawa or griddle and further cook for 10 - 15 minutes on low flame.