- Paneer is everyone's favorite food.
- You must have eaten chicken biryani many times.
- Try Paneer Biryani this year.
paneer Biryani It is considered a delicacy especially in vegetarian food. The judicious use of aromatic basmati rice, spicy paneer, fried onions and various aromatic spices give this biryani an amazing taste and aroma. Many people like Paneer Biryani not only as an alternative to non-vegetarian biryani, but also independently. While making biryani at home it is important to cook the rice about 70 to 80 percent instead of cooking it completely and then steam it with paneer masala. Therefore, each grain of rice remains free and the flavor of the masala is well balanced.
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Curd, ginger-garlic paste, garam masala, coriander, mint and fried onions give biryani a rich flavor. Lightly sauteing the paneer first gives it a nice texture and the flavor opens up even more when mixed with the spices. This Paneer Biryani can definitely be made for a special Sunday meal, guest menu or a special occasion.
Material
- Basmati rice – 2 cups
- Paneer – 250 grams
- Onions – 2 to 3
- Tomato – 1
- Curd – ½ cup
- Ginger-garlic paste – 1 tbsp
- Green Chillies – 2
- Mint leaves – ½ cup
- Coriander – ½ cup
- Milk – ¼ cup
- Saffron – 8 to 10 sticks
- Ghee – 2 tbsp
- Oil – 2 tbsp
- Cumin – ½ tsp
- Bay leaf – 1
- Cinnamon – 1 small piece
- Cloves – 3 to 4
- Cardamom – 2
- Biryani Masala – 1 to 1½ tbsp
- Red Chilli – ½ tsp
- Turmeric – ¼ tsp
- Salt – as per taste
- Lemon juice – 1 tsp
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- Wash basmati rice and soak it in water for 20 to 30 minutes. Then add salt and some whole spices to the water and cook the rice to about 70 to 80 percent. Do not cook the rice completely. Drain the water and keep the rice aside.
- Cut paneer into cubes and season them with little salt and red chillies. Heat a little oil or ghee in a kadai and fry the paneer pieces until light golden. Do not fry the paneer for too long, otherwise it may become hard.
- In the same pan add oil and ghee and add cumin seeds, bay leaf, cinnamon, cloves and cardamom. Then add finely chopped onion and saute until golden. Add ginger-garlic paste and green chillies and saute for a few minutes.
- Add chopped tomatoes and cook until soft. Add turmeric, red chillies, biryani masala and salt to it. Now add curd and mix well. Add fried paneer, some coriander and mint and cook for few minutes.
- Spread the paneer masala first in a deep bowl. Add half cooked basmati rice on it. Spread fried onion, coriander and mint on it. Repeat layers as needed in the same manner.
- Soak the saffron in warm milk and pour it over the rice on all sides. Spread some ghee and fried onion on it. This gives the biryani a beautiful color and aroma.
- Put a tight lid on the pot and let the biryani rest for about 15 to 20 minutes on low flame. Keep the lid on for 5 minutes after turning off the heat. Then mix the biryani gently without breaking the rice grains.