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Paneer Biryani Recipe | Paneer Recipes
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RECIPE
INGREDIENTS
Rice:
2 cups rice, basmati rice, (about 390 grams) or other long grain aromatic rice
1 piece cinnamon, about 2-inches
3 green cardamom pods
1 1⁄4 teaspoons salt, or to taste
350 grams paneer, cut into 2-inch squares, fried
1 teaspoon turmeric powder (haldi)
2 teaspoons salt, or to taste (divided use)
4 tablespoons vegetable oil
2 bay leaves (tej patta)
1 piece cinnamon, about 2-inches
200 grams onions, (about 2 medium onions), grated
2 teaspoons ginger paste
2 teaspoons garlic paste
1⁄2 teaspoon turmeric powder (haldi)
2 teaspoons coriander powder
2 teaspoons red chilli powder, mild
300 grams tomato, (about 3 medium tomatoes), freshly pureed
1 teaspoon garam masala
2 tablespoons ghee, (divided use)
5 green cardamom pods, ground to a powder
150 grams onions, (about 1½ medium onions), sliced in thin rounds and fried till crispy
1 pinch saffron, soaked in 2 tablespoons warm milk
1 tablespoon coriander leaves, fresh
COOKING METHOD
- Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.
- Place a separate saucepan over medium heat and add 6 cups water. Let water come to a boil, then add cinnamon, green cardamoms, and 1¼ teaspoon salt. Add drained rice and cook for 10 to 11 minutes; rice should be soft but not overcooked. Drain and set aside.
- Place fried paneer in a bowl; add ¾ cup water, turmeric powder and 1 teaspoon salt. Stir well and set aside to soak.
- Pour oil into a kadhai or wok placed on high heat. Once oil is hot but not smoking, add bay leaves, cinnamon and grated onion. Cook till light brown in colour, about 10 minutes. Then add ginger paste and garlic paste; stir continuously till brown. Toss in turmeric powder, coriander powder, red chilli powder, pour in fresh tomato puree, stir and the cook till oil leaves the masala, 2 to 3 minutes. Slide in 1 teaspoon salt and garam masala, stir, and allow to simmer on medium heat about a minute.
- In the meanwhile, drain paneer and gently squeeze to remove excess water. Then slide paneer into the simmering masala. Stir and mix well. Pour ½ cup water into kadhai and cook for 3 to 4 minutes. Remove from heat.
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Layer and assemble biryani: Divide rice, cardamom powder, fried onion, and saffron milk in three parts each. In a heavy, deep pan with a tight-fitting lid, add ½ tablespoon ghee and swirl it around. For the first layer, spread one part cooked rice on the bottom of the pan. Sprinkle on one part each of cardamom powder, fried onion, and saffron milk, along with ½ tablespoon ghee. Gently spread half the paneer to form an even layer. Repeat this process for the second layer. For the third layer, top with rice, cardamom powder, fried onion, saffron milk, and ghee (paneer is not added to the third layer). Sprinkle on fresh coriander leaves. Cover with a tight-fitting lid and place on dum for 10 to 15 minutes. Remove from heat and let biryani rest, sealed, for 10 minutes.
- Serve hot.
- Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.
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