Homemade Paneer Biryani Recipe
Ingredients:
2 cups basmati rice
500 gms frozen or fresh paneer cubes (cottage cheese)
1/2 cup curds (yogurt)
4 onions chopped finely into long slices
1 cup tomato purée
2 tbsp chopped ginger
2 tbsp chopped garlic
3 green chillies slit in the center
1 bay leaf
1 cinnamon stick
3 green cardamom
1 tsp shahi jeera
1 tsp turmeric powder
2 tbsp chilli powder
2 tbsp coriander powder
1 tsp jeera powder (cumin powder)
1/2 tbsp garam masala
1/4 cup chopped coriander leaves
few pudina leaves ( mint leaves)
1 tbsp rose water
1 tbsp kewra water
salt as per taste
Method :
If the paneer is frozen keep it in warm water for 10-15 minutes then slightly squeeze the extra water. Sprinkle a little turmeric, chilli powder and salt all over the paneer and keep it aside for 10 minutes.
In a pan add 2-3 tbsp oil and then saute the paneer till slightly golden brown by tossing it slowly in the pan so it does not break.
Clean, wash and soak the rice for about 30 minutes. In a vessel boil some water with the bay leaf, cinnamon, cardamom and 1 tbsp salt. Add the rice and cook till it is 80% cooked. Drain the excess water and keep aside.
In a heavy based vessel heat 1/2 cup oil and deep fry the chopped onions till it is golden brown and crispy.
To the onions add the chopped garlic and ginger and sauté for few seconds .Then add 2 green chillis, tomato purée and cook till oil is seen on the sides. To it add the turmeric, chilli , coriander, jeera powder , salt and garam masala, cook for another one minute.
Then add the rose, kewra water, coriander leaves, paneer and pudina leaves. Mix and cook for a minute. The paneer masala for the biryani is ready.
Level the paneer masala and layer it with the cooked rice. Top it with 4-5 drops of ghee, one slit green chilli and 3-4 tbsp water.
Cover the vessel and cook the biryani on low flame for 10 minutes or till the rice is fully cooked.
Open the cover and remove in a serving dish.
Enjoy this yummy biryani with some yogurt and salad.
