Directions
Prep time 1 hour
Cook time
Total time
Recipe type: rice
Cuisine: Indian
Serves: 3 Servings
Ingredients
for paneer marination:
- 1 cup curd
- ½ tsp turmeric powder
- ¾ tsp ginger-garlic paste
- 2 tsp biryani masala
- salt to taste
- 1 tsp chilli powder
- 15-20 paneer pieces, homemade paneer
- ½ capsicum, cubed
- ½ onion, cubed
- fistful mint leaves / pudina
for frying onions:
- 2-3 tbsp oil / ghee
- 1 large onion, sliced
spices:
- 1 bay leaf / tej patta
- 1 cinnamon stick
- 10-15 black pepper
- 3 cardamom
- 4 cloves
- 1 star anise
for layering paneer biryani:
- 1 cup basmati rice, soaked 30 minutes
- 1 cup water
- fistful coriander, chopped
- few mint leaves / pudina
- pinch of biryani masala
- 3 tbsp saffron milk
- salt to taste
Instructions ( 1 cup =255 ml)
paneer marination recipe:
- in a large mixing bowl, take one cup of thick curd.
- add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.
- mix the spices with curd with the help of whisk.
- in addition, add cubed panner to the spiced curd.
- furthermore, add in cubed capsicum, onions and mint leaves.
- mix gently. do not break paneer.
- keep aside 1 hour to marinate.
frying onions recipe:
- heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.
- fry the onions till they turn golden brown.
- once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.
layering paneer biryani recipe:
- finally,now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.
- add the prepared marinated panner to the cooker and even them out.
- now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer.
- with a wide spoon, create some gaps between rice and marinated paneer.
- furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.
- spread chopped coriander leaves and mint over it.
- also spread some fried onions over it.
- add a pinch of biryani masala over it.
- now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)
- sprinkle some salt to taste.
- cover the cooker along with whistle / vent. cook for 20 minutes on low flame.
- finally, once the pressure settles down, then open the lid and serve the paneer biryani
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