June 18, 2015

Paneer Biryani Recipe

Print Recipe
Paneer Biryani
An aromatic and flavorsome rice and paneer dish.
Cooking the rice
  1. Rinse basmati rice very well in water till the starch clears from the water. Then soak the rice in water for 30 minutes.
  2. After the rice is soaked after 30 minutes, drain the rice well and keep aside.
  3. Bring 4 cups water to a rolling boil in a pot.
  4. Add whole spices - cinnamon, bay leaf, cloves, green cardamoms, caraway seeds and salt.
  5. Now add the soaked rice. Do not stir the rice.
  6. Keep the flame to high and cook the rice without lowering the temperature.
  7. The rice grains have to be cooked till 75% or ¾th. They should have a bite to them when eaten.
  8. Drain the rice in a strainer. Cover with a lid and keep the rice aside.
Preparing the fried onions
  1. Heat the ghee in a small frying pan and add the sliced onions.
  2. Stir and begin to fry the onions till they turn golden. Add one or two pinches of salt for quick browning of the onions.
  3. Once the onions become golden, remove them with a slotted spoon and place them on kitchen paper towels. Keep the fried onions aside.
Prepping the marinade and the layering ingredients
  1. Warm 4 tbsp milk and add 16 to 18 saffron strands to the milk. Stir and keep aside.
  2. Whisk 8 tbsp fresh full fat yogurt in a mixing bowl till smooth.
  3. Add the ginger paste, garlic paste, chopped green chilies, chopped coriander leaves and chopped mint leaves to the yogurt and mix well.
  4. Now add the spices - turmeric powder, red chili powder, garam masala powder, coriander powder, caraway seeds, lime juice and salt.
  5. Then add half of the fried onions and paneer cubes.
  6. Mix gently, cover and keep the marinated paneer aside for 30 minutes.
Assembling, layering and dum cooking
  1. Add the same oil in which we fried the onions to a pot.
  2. Add the marinated paneer and layer neatly.
  3. Make a rice layer now.
  4. Add the remaining fried onions, chopped coriander and mint leaves.
  5. Sprinkle the saffron milk.
  6. Dot with ghee and also add the kewra water.
  7. Cover with a foil or with a moist cloth.
  8. Place the lid tightly on the pan and place it on a stove.
  9. For the first 5 minutes dum cook the biryani on a medium flame, then lower the flame and cook the paneer biryani on dum for 12 to 15 minutes.
  10. Serve the paneer biryani hot with raita.

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