- Dry roast star anise, peppercorns, cinnamon, bay leaf, green cardamoms, cloves and black cardamoms in a non-stick pan till fragrant. Cool and grind to a fine powder. Heat ghee in another non-stick pan, add green chillies and ginger and sauté for a minute. Add onions and sauté till they are lightly browned. Add rice and mix well. Add stock and mix well. Add salt and 1 tablespoon spice powder, 1 tablespoon leaves and 1 tablespoon mint leaves and mix well. Add saffron and mix well. Cover and cook till the rice is done. To make koftas, heat sufficient oil in a kadai. Mash potatoes in a bowl, add cheese, capsicum, carrot, green chillies, remaining mint leaves and remaining coriander leaves and mix well. Add 1 teaspoon spice powder and mix well. Add salt and mix well. Spread refined flour on a plate, divide the mixture into equal portions, shape them into balls and coat them with refined flour. Deep-fry the koftas in hot oil till brown and crisp on all the sides. Drain on absorbent paper. Add screw pine essence to the rice and mix well. Cook for 10 minutes. Transfer rice onto a serving plate, place koftas over it, garnish with fried onions and serve immediately.
Paneer kofta biryani
#myrecipe
By Radha Nelanti
Mar, 4th
613
Servings
4 persons
Cook Time
30 minutes
Ingredients
23
- 25
Ingredients
- Rice
- Paneer
- Star anise
- Cinnamon
- Pepper
- Bay leaf
- Cardamom.
- Cloves
- Ghee
- Green chillies
- Ginger
- Onion
- Vegetable stock
- Salt
- Corinader
- Mint
- Saffron
- Cheese
- Potato
- Capsicum
- Carrot
- Maida
- Oil
- Kewra water
- Fried onions
