Paneer Biryani

Biryani needs no introduction! Its exotic flavours and beautiful fragrance makes one to dig in immediately. This is my take on Paneer Biryani, tried to keep it simple and easy to make. Hope you relish it as much as we did!

Also try: Smashed Chickpea Sandwich, Tomato Basil Rice, Afghani Paneer Gravy, Dahi Waale Aloo, Shahi Paneer or Soya Chaap Masala.

Course: Main Course

Cuisine: Indian

Time: Preparation – 30 mins, Marination – 2 hours, Cooking – 50 mins, Total – 3 hours 20 mins.

Servings: 4-5

Ingredients:

1. Paneer – 300 grams (cut into cubes)
2. Basmati Rice – 2 cups
3. Yogurt – 3/4 cup
4. Ginger-Garlic Paste – 1 tbsp
5. Sliced Onions – 2 medium-large 
6. Tomato – 1 medium-large (blend to a smooth paste)
7. Lemon Juice – 1 tbsp
8. Green Chilli – 3 (optional) (blend along with tomatoes)
9. Mint Leaves – 1/4 cup (roughly chopped)
10. Coriander Leaves – 1/4 cup (roughly chopped)
11. Cumin Seeds – 1 tsp
12. Bay Leaf – 2
13. Black Cardamom – 2
14. Green Cardamom – 4
15. Cloves – 4
16. Black Peppercorns – 5-6
17. Cinnamon Stick – 1
18. Biryani Masla – 1 tbsp
19. Kashmiri Red Chilli Powder – 2 tsp
20. Turmeric Powder – 1/4 tsp
21. Coriander Powder – 1 tsp
22. Saffron Threads – a large pinch
23. Milk – 2 tbsp
24. Ghee (Clarified Butter) – 3 tbsp
25. Salt to taste
26. Water to cook rice.

PS: 1 Cup = 250 ML.

How to make Paneer Biryani:

1. Take a mixing bowl and add yogurt, 1 tsp ghee, ginger-garlic paste, lemon juice, half of the mint leaves, biryani masala, kashmiri red chilli powder, turmeric powder, coriander powder & salt. Mix well until you have a smooth marinade. Add paneer cubes and coat well in the marinade, cover and refrigerate for 2 hours at least
2. Thoroughly rinse the rice and soak for 20 mins
3. Heat milk in a microwave safe bowl and add saffron threads, keep aside
4. In a saucepan heat about 8 cups of water. Add bay leaf, black cardamom, green cardamom, cloves, cinnamon stick, black peppercorn and salt. Bring it to a boil and add rice. Cook until rice is 80% cooked. Strain and keep aside
5. Heat 2 tbsp ghee in a heavy bottom pan, add half of the sliced onion and cook on a medium heat until golden brown and caramelised. It takes about 10 mins, remove on a plate by leaving excess ghee in the pan and keep side
6. Add remaining ghee to the pan and heat it. Add cumin seeds and let is splutter
7. Add remaining onions and cook until golden brown
8. Add tomatoes-green chilli paste. Cook until ghee starts to separate
9. Add marinated paneer and cook on a medium heat for about 5-7 mins, do not over cook the paneer
10. Turn the heat to low and make an even layer of paneer masala in the pan, top it with a layer of cooked rice, drizzle saffron milk, top it with caramelised onions, coriander leaves and remaining mint leaves
11. Cover the pan tightly with aluminium foil and then cover it with the lid. Cook on a low flame for about 15 mins
12. Meanwhile heat a griddle pan and transfer biryani pan on it, cook on low heat for about 15 mins
13. Turn off the flame and let it rest for 20 mins.
14. Your Paneer Biryani is ready, serve hot with some raita and enjoy!!!