Jun 30, 2016

Paneer Biryani ...

Paneer Biryani is a perfect rice dish to make your lunch special with your loved ones. Make this for a get-together or for a party at home and I am sure it will win all hearts. My kids love this for school so you see how it goes. Its their friends favourites to so they have to carry a lit more than usual to enjoy sharing. 

Its one perfect recipe that bursts out with flavours with every spoon of biryani you eat. Topped with spiced or marinated paneer cubes makes it taste even more wonderful. It doesnt even need any accompaniment but a simple fried/sauted onion raita on the side makes it taste divine.

A simple no-fail biryani recipe to ensure a perfect meal

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

Basmati Rice - 1 cup
Onion - 2 medium
Tomato - 1 big
Green chilly - 2 
Whole Garam masala
Garlic cloves - 4
Ginger paste - 1 tspn
Lemon - 1/2
Red Chilli powder - 1/2 tspn
Turmeric powder - 1/2 tspn
Fennel Powder - 1/2 tspn
Sambar powder/All-spice powder - 1 tspn
Garam masala - 1/4 tspn
Mint leaves - a handful
Salt to taste

For marinating paneer - 
Paneer cubes - 1 cup
Curd - 1 tbspn
Red chilli powder - 1/4 tspn
Turmeric powder - 1/8 tspn
Ginger garlic paste - 1/4 tspn
Curry powder - 1/8 tspn
Salt to taste

Here is the stir....
  • Wash and soak basmati rice and set aside for about half hour
  • In a bowl mix together all the ingredients specified under "For marinating Paneer". When the mixture is smooth and the spices blended well, add the paneer cubes and toss it around gently. I use my fingers for the job as it helps easy handling of the delicate paneer
  • Rest the marinated paneer in the fridge overnight. If you are gonna make the recipe immediately then let it rest for just 15 minutes
  • Heat oil in a non-stick deep pan and add whole garam masala to it

  • Slice the onions thinly and toss them in 
  • Slit couple of green chillies and add it along with the onions
  • Add some ginger paste followed by some chopped garlic cloves

  • Let this saute on medium till the raw smell of ginger and garlic wards off
  • Chop one tomato and add it to the pan
  • Time for some spices. Spoon in turmeric powder and red chilli powder

  • Follow this with fennel powder and sambar powder

  • Fry this for a couple of minutes
  • Add 2 cups of water to the pan and give it a quick stir. Spoon in some garam masala
  • Squeeze juice from a half a lemon into the pan
  • Drain and add soaked rice when the water comes to a boil
  • Add a handful of mint leaves on top and cover the pan
  • Cook it on high flame for about 3-4 minutes
  • Turn down the flame to medium low and let it cook for another 8-10 minutes
  • Meanwhile saute the marinated paneer with some oil in another pan
  • Once rice is done, turn off the flame and let it sit for 5 minutes
  • Open the lid and fluff up the rice with a fork. Add the paneer to the rice and give it a gentle stir

  • Serve hot with raita and enjoy

                                                            • Marinating paneer helps it soak all the flavours. Cook quickly to just toast it lightly
                                                            • Mint leaves add flavour to the biryani. If you dont like you can omit it
                                                            • Fluff up rice 5 mins after done to avoid rice from sticking to each other

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