Description
Paneer Biryani is a fragrant and flavorful rice dish, layered with aromatic spices and tender paneer, perfect for a special meal.
Ingredients
Units
For the Masala
- 2 cups (480 ml) basmati rice
- 250 grams paneer, cut into pieces
- Whole garam masala (1 tsp shahi jeera, 1/4 tsp nutmeg, 1/4 tsp mace, 1/2 tsp pepper, 4 cloves, 4 cardamom pods, 1-inch cinnamon stick, 2 bay leaves)
- 2 onions, sliced
- 2 tbsp ginger garlic paste
- 2 tomatoes, sliced
- 5-6 green chilies, sliced
- 1/2 cup fresh mint leaves, chopped
- 2 tbsp (30 ml) yogurt
- 2 tbsp red chili powder
- 2 tbsp biryani masala
- 1 tbsp turmeric powder
- 1/2 cup green peas
- 1 cup red, green, and yellow bell peppers, sliced
- 4 tbsp (60 ml) ghee
- Salt, to taste
- 1/4 cup fresh coriander leaves, chopped
For the Garnish
- 1 onion, finely sliced and fried
- A handful of fried cashews and raisins
- Ghee
- Yellow and red food color, diluted in milk
- Coriander and mint leaves
Instructions
- Rinse the basmati rice under cold water until it runs clear, then soak for 30 minutes. Cook the rice until just done, drain, and set aside.
- Heat oil in a deep pan and fry the paneer pieces until golden brown. Remove and set aside.
- In another pan, heat the ghee.
- Add the sliced onions and whole garam masala.
- Once the onions are translucent, add the ginger garlic paste and saute until the raw smell disappears.
- Add the yogurt and sliced tomatoes. Let it cook for 5 minutes.
- Add the mint leaves, biryani masala, turmeric powder, and red chili powder. Let everything cook for 10 minutes.
- Add the green peas and bell peppers and mix well.
- Finally, add the fried paneer cubes and coriander leaves. The paneer masala is ready.
- In a non-stick pan, dry-roast the sliced onion for garnish along with the cashews and raisins on medium heat, stirring continuously, until the onions turn golden brown.
- To assemble: in a heavy-bottomed pot, add a spoonful of ghee, then a layer of rice, then a layer of the paneer masala. Add another layer of rice, then 2 spoonfuls of the food-colored milk, then some of the caramelized onions, cashews, and raisins. Repeat for two more layers, then cover the pot with a tight-fitting lid.
- Heat a griddle (tava) until very hot, then place the covered pot on top. Reduce the heat to the lowest setting and cook for 20-25 minutes, keeping the heat low throughout so the biryani doesn’t burn.
- Garnish with coriander and mint leaves and serve hot.
Notes
- For a richer flavor, use aged basmati rice.
- You can substitute tofu for paneer to make it vegan.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid drying out the rice.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 18
- Carbohydrates: 60
- Fiber: 3
- Protein: 15
- Cholesterol: 40