- 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 add the masala ingredients 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 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 bay leaf,cashew,pepper,cumin, Cinnamon,cloves, cardamom.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 3/4 Cup of water and the rice to it 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.
Paneer biryani
#myrecipe
By Radha Nelanti
Jan, 28th
608
Servings
2 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Rice
- Oil
- Paneer
- Ginger garlic
- Green chillies
- Salt
- Mint
- Corinader
- Turmeric
- Tomato
- Red chilli powder
- Cinnamon
- Cardamom
- Cloved
- Corinader seeds
- Pepper
- Cumin
- Fennel seeds
- Bay leaf
- Cashew
