Feb 24, 20212 min read

Paneer Biryani

Paneer Biriyani

1.Paneer-350 gm (cut into cubes (I used frozen paneer))

Potato-1 big

Onion-1 big

Cashews-10

Kismis-10-15

Fry the sliced onions in oil till golden and crispy.Remove and fry the cashews and kismis till golden.Set this aside.

Blanch the potato in salted water and bake in oven/air fryer with some chilli powder and oil till lightly browned.(U can roast this on a pan till browned.)

For the Rice

2.Basmati Rice-2 cups

Soak the washed Basmati for 30 minutes.Drain.

3.Cinnamon-1 “ piece

Cloves-5-6

Cardamom-4-5

Cumin jeera-1/2 tsp

Fennel seeds-1/2 tsp

Star Anise-1

Bay leafs-2 small

Oil/Ghee-1 tbsp

Heat ghee/oil and sauté the whole masalas except fennel and jeera till cardamom pops up.Add in the fennel and jeera and let it splitter.Add the drained Rice and fry for 2-3 minutes.Set aside.Transfer to a pressure cooker and add 3 cups of water and salt to taste and cook for a whistle.I cooked the rice in the microwave oven for 10 minutes .

4. Onions-3

Green Chillies,Ginger & garlic paste -2 1/2 tbsps (took around 8 green chillies)

Oil/ghee-2 tbsps

Heat oil and sauté the sliced onions till it starts to brown.Add the ginger garlic and green chillies paste.

5. Turmeric powder-1/2 tsp

Chilli powder-1 tbsp

Coriander powder-1 tbsp

Biryani masala-1 tbsp ( I used Shan Biryani masala)

Add all the above masalas and sauté on low heat for few seconds.Add in some water and cook till oil separates.

6.Yogurt-1/2 cup

Mint & Coriander leaves -1/4 cup each (grind together )

Tomato-1 big

Fennel seeds-1/2 tsp

Cashews-12-15

Lime Juice-1 tbsp

Salt to taste

Grind the cashews,fennel and tomato to a smooth paste.Set this aside.Grind the mint & coriander leaves together.

Now add in the cashew tomato paste and fennel mixture to this and cook till oil separates.Add the paneer pieces, coriander and mint paste,whisked yoghurt to this on and stir in.Cover and cook till oil floats on the top.Let this simmer till the gravy thickens a bit.Add in the roasted/baked potatoes,lime juice and adjust the seasonings.Paneer gravy is ready

For layering the Biryani to Dum

7.Saffron -5-6 strands

Milk-1/3 cup

Ghee-1-2 tbsps

Remove half of this paneer gravy into a bowl.Spread the remaining half as the first layer.

Add in half of the cooked rice as the second layer.Sprinkle some browned onions,cashews and kismis over this and then garnish with chopped coriander and mint leaves .Add in the paneer gravy over the rice as the third layer and top with the remaining rice.Garnish with browned onions, cashews, kismis and chopped coriander and mint leaves .

Pour the saffron soaked milk on the top and cover with a tight lid and cook on low heat for 20-25 minutes .Open the Dum after 15-25 minutes.Paneer Biryani is ready to serve with some raita,pickles and pappadam