Paneer Biryani Recipe- Restaurant Style Hyderabadi Paneer Biryani

Ingredients:

For Paneer Marination

1 Onion (large)
3 tbsp Yogurt / Dahi
1 tbsp Chopped Coriander
1/2 tsp salt
3/4 tsp Sugar
1/4 tsp Kasoori methi
1/4 tsp Black Pepper
1 pinch Dried Mint
1/4 tsp Red Chili Powder
1/4 tsp turmeric powder
7 Cloves (crushed)
250 g Paneer (diced)

For Biryani

2 tbsp oil
1 tbsp Ghee
1/2 tsp Jeera
2 Bay Leaf
5 Green Cardamom
4 Cloves
1/4 tsp Black Peppercorns
1 Star Anise
1 Onion (finely chopped)
1 tsp salt
1/2 tbsp Ginger Garlic Paste
1 large Tomato
1 tsp Chili Powder
1 tsp Coriander Powder
3/4 tsp Garam Masala
1/4 tsp Kasoori methi
1 Sprig Mint & Coriander Leaves
1/4 tsp Pepper
1/2 tsp Sugar

For Rice

2 Cups Basmati Rice
Oil from Birista
Salt to season
Servings:4

Instructions

For Marination
Birista : Slice 1 onion and separate the onion slices, add to a pan along with 3 tbsp oil. Fry in low flame stirring continuously until light golden. Take down to a tissue paper and spread. And collect the oil to use for boiling rice. Chop the birista into smaller pieces.
In a bowl, add in the birista, yogurt, coriander leaves, salt, sugar,kasoori methi, black pepper, dried mint, red chili powder, turmeric powder and crushed cloves.
Mix the marination well, add in the diced paneer cubes and stir gently. Cover and let it marinate for 1 hour.

For Rice

Soak rice for 1 hour. Boil 8 cups of water, add salt to season the water and oil from the birista. add the soaked rice and boil till 75% done. Drain the rice and spread in a plate.

For Biryani Masala :

In a pressure pan/cooker, add in the oil and ghee. Once hot, cumin seeds and after they sizzle, goes in cardamom pods, cloves, peppercorns, bay leafs and star anise.
Add in the chopped onions and cook till they start going golden, then add ginger garlic paste. Once raw flavor from ginger garlic is gone, add the chopped tomatoes and salt.
Cook till the tomatoes are mushy, then add in : turmeric powder, black pepper, coriander powder, garam masala, red chili powder, kasoori methi and sugar and cook for 2-3 minutes. Then add in coriander and mint leaves and stir. Pour in about a cup of water and get it to a boil.
Switch off the flame, and begin layering the biryani. On top of this masala gravy, add in 1/2 of the cooked rice. Next goes in all of the marinated paneer, then rest of the rice. Pour in about 1/4 cup of water.
You can add in some cashews or nuts if you wish, some saffron water can go in as well. Cover the pan with the lid and heat it up in medium flame for 3-4 minutes, then about 20 minutes in low flame.
Let the biryani stay idle for a minimum of 30 minutes before opening. Open the pan, serve the biryani!

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