Recipe - Paneer biryani

recipe general information

  • Published By:
    Daisy
  • Recipe Name
    Paneer biryani
  • Category
    Non-Veg
  • Recipe Category
    Others
  • Cusine
    North Indian Cuisine
  • No of Serving
    4
  • Preperation Time
    30:00
  • Cook Time
    30:00
  • Special Notes
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Paneer biryani

Non-Veg

Special Notes

Ingredients

    For birista or fried onions | - | -

  • onions – thinly sliced :
    1 cup
  • grams :
    150
  • oil or ghee (clarified butter) :
    4 tablespoons
  • For cooking rice :
    -
  • basmati rice – 180 grams :
    1 cup
  • water :
    4 cups
  • salt :
    1 teaspoon
  • cinnamon :
    1 inch
  • patta (medium-sized) or 2 small tej patta :
    1 tej
  • cardamoms :
    2 to
  • ¼ teaspoon shahi jeera (caraway seeds) :
    -

    • For paneer marination | - | -

  • Paneer (Indian cottage cheese) :
    200 to
  • ½ cup Curd (yogurt) – fresh :
    -
  • ginger paste :
    1 teaspoon
  • garlic paste :
    1 teaspoon
  • green chilies – chopped :
    1 teaspoon
  • coriander leaves – chopped (cilantro) :
    1 tablespoon
  • ½ tablespoon mint leaves – chopped :
    -
  • ¼ teaspoon turmeric powder (ground turmeric) :
    -
  • ¼ teaspoon red chili powder or cayenne pepper :
    -
  • ¼ teaspoon Garam Masala :
    -
  • ½ teaspoon Coriander Powder :
    -
  • (ground coriander) :
    -
  • ¼ teaspoon shahi jeera (caraway seeds) :
    -
  • lemon juice :
    1 teaspoon
  • salt as required :
    -

    • Layering ingredients | - | -

  • ¼ cup milk :
    -
  • strands :
    16 to
  • Ghee (clarified butter) :
    1 to
  • coriander leaves – chopped (cilantro) :
    1 tablespoon
  • ½ tablespoon mint leaves – chopped :
    -
  • rose water or kewra water (pandanus water) :
    1 tablespoon

Steps

    Cooking rice

  • Step 1 :
    Rinse basmati rice very well in water till the starch clears from the water. The water should be clear and not cloudy or
  • Step 2 :
    opaque. Then soak the rice in water for 30 minutes. Later drain the rice well and keep aside.
  • Step 3 :
    Bring 4 cups water to a rolling boil in a pot.
  • Step 4 :
    Add whole spices – cinnamon, tej patta, cloves , green cardamoms, caraway seeds. Also add salt.
  • Step 5 :
    Now add the soaked rice. Do not stir the rice.
  • Step 6 :
    Keep the flame to high and cook the rice without lowering the temperature.
  • Step 7 :
    The rice grains have to be cooked till 75% or ¾ done. They should have a bite to them when eaten.
  • Step 8 :
    Drain the rice in a colander. You can also rinse the rice grains to remove starch if any and to stop the grains from cooking.
  • Step 9 :
    Cover with a lid and keep the rice aside.

    • Making birista or fried onions

  • Step 1 :
    When the rice is soaking, prep the ingredients for the biryani. Slice the onions. Heat the oil or ghee in a small frying pan
  • Step 2 :
    and add the sliced onions.
  • Step 3 :
    Stir and begin to fry the onions till they turn golden. Add one or two pinches of salt for quick browning of the onions. Stir
  • Step 4 :
    often for uniform browning and fry on a low flame.
  • Step 5 :
    Here the onions have begun to get golden.
  • Step 6 :
    Once the onions become golden, then remove them with a slotted spoon and place them on kitchen paper towels. Keep
  • Step 7 :
    the fried onions aside.

    • Preparation for marination

  • Step 1 :
    Warm the milk on stove top or in the microwave. Add 16 to 18 saffron strands to the milk. Stir and keep aside.
  • Step 2 :
    Whisk full fat curd (yogurt) in a mixing bowl till smooth.
  • Step 3 :
    Add ginger paste, garlic paste, chopped green chilies, chopped coriander leaves and mint leaves. Mix well.
  • Step 4 :
    Now add the spices- turmeric powder, red chili powder, garam masala powder, coriander powder, caraway seeds and
  • Step 5 :
    lemon juice.
  • Step 6 :
    And salt as required. Mix again.
  • Step 7 :
    Then add the half of the fried onions and the paneer cubes.
  • Step 8 :
    Mix gently. Cover and keep the marinated paneer aside for 30 minutes.

    • Assembling and layering

  • Step 1 :
    Add the same oil in which we fried the onions to a pan or pot.
  • Step 2 :
    Add the marinated paneer and layer neatly.
  • Step 3 :
    Make a rice layer now. Add all the rice. I have just made two layers. If you want you can make four layers.
  • Step 4 :
    Add the remaining fried onions, chopped coriander and mint leaves.
  • Step 5 :
    Sprinkle the saffron infused milk.
  • Step 6 :
    Dot with ghee. You can also add rose water or kewra water.
  • Step 7 :
    Dum cooking paneer biryani
  • Step 8 :
    Cover with a aluminium foil or with a moist kitchen cotton towel or napkin.
  • Step 9 :
    Place the lid tightly on the pan and place it on a tava or griddle. For the first 5 minutes dum cook the paneer biryani on a
  • Step 10 :
    medium flame.
  • Step 11 :
    Then lower the flame and cook the paneer biryani
  • Step 12 :
    On dum for 12 to 15 minutes. You can also cook the paneer biryani in a preheated oven for 20 to 25 minutes at 180
  • Step 13 :
    degree Celsius. Use an oven proof pan.
  • Step 14 :
    Serve the paneer biryani hot with boondi raita or cucumber raita or onion tomato raita or kuchumber salad.
  • Step 15 :
    Serving Suggestions
  • Step 16 :
    Enjoy paneer biryani hot or warm with raita like an onion-tomato raita or cucumber raita or boondi raita. You can also serve
  • Step 17 :
    with sliced onion-lime salad or onion-tomato-cucumber salad.
  • Step 18 :
    Pairing it with curries like mirchi ka salan and bagara baingan also tastes awesome. Even a simple plain yogurt tastes nice
  • Step 19 :
    with it.

    • Storage

  • Step 1 :
    Place any leftovers in any sealed box or container and refrigerate for 1 to 2 days. Reheat by warming in the oven at 90
  • Step 2 :
    degrees Celsius (195 degrees Fahrenheit) or by steaming in the Instant pot for 5 minutes.

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