paneer biryani recipe | easy paneer biryani recipe

Author: Hebbar’s Kitchen
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 along with bhindi ka salan.

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