paneer biryani | paneer biryani recipe | 2024

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paneer biryani making

 Ingredients

  •  For Marination
  •  300 grams paneer, cut into 1-inch cubes
  •  ½ cup plain yogurt
  •  2 tablespoons ginger-garlic paste
  •  2 teaspoons biryani masala (or garam masala)
  •  1 teaspoon Kashmiri red chili powder
  •  ¼ teaspoon turmeric powder
  •  1 tablespoon lemon juice
  •  2 tablespoons chopped fresh mint leaves
  •  2 tablespoons chopped fresh coriander leaves
  •  Salt to taste
  •  For Rice
  •  1 cup basmati rice, soaked for 30 minutes
  •  4 cups water (for boiling rice)
  •  Whole spices: 
  •   2 bay leaves
  •   4 cloves
  •   4 green cardamom pods
  •   1-inch cinnamon stick


 For Cooking

  •  3 tablespoons ghee or oil
  •  2 medium onions, thinly sliced
  •  1 medium tomato, chopped (optional)
  •  Fried onions for garnish (optional)
  •  Saffron strands soaked in warm milk (optional)


 Instructions

Step 1: Marinate the Paneer

1. In a mixing bowl, combine yogurt, ginger-garlic paste, biryani masala, Kashmiri red chili powder, turmeric powder, lemon juice, mint leaves, coriander leaves, and salt.

2. Add the paneer cubes to the marinade and mix gently to coat them. Cover and let it marinate for at least 30 minutes.

 Step 2: Prepare the Rice

1. In a large pot, bring 4 cups of water to a boil. Add the soaked basmati rice along with bay leaves, cloves, cardamom pods, and cinnamon stick.

2. Cook the rice until it is 70% done (it should still have a bite). Drain the rice and set it aside.

Step 3: Cook the Onions

1. In a heavy-bottomed pot or pan, heat 3 tablespoons of ghee or oil over medium heat.

2. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions for garnishing later.

Step 4: Cook the Paneer Mixture

1. In the same pot with the remaining onions, add the marinated paneer along with any leftover marinade. If using tomatoes, add them now.

2. Sauté gently for about 5 minutes, ensuring the paneer is heated through but not overcooked.

Step 5: Layering the Biryani

1. Once the paneer is cooked, spread half of the partially cooked rice over the paneer mixture.

2. Sprinkle some saffron milk (if using), half of the reserved fried onions, and additional mint and coriander leaves.

3. Layer the remaining rice on top and finish with another drizzle of saffron milk and remaining fried onions.

Step 6: Dum Cooking (Slow Cooking)

1. Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap steam.

2. Cook on low heat for about 20 minutes to allow flavors to meld together (this method is known as "dum").

3. Optionally, you can place a heavy pan or tava under the pot to distribute heat evenly.

Step 7: Serve

1. Once done, remove from heat and let it rest for 5 minutes before opening.

2. Gently fluff the biryani with a fork.

3. Serve hot with raita (yogurt sauce) or salad on the side.

Enjoy your delicious homemade Paneer Biryani! This dish is perfect for special occasions or as a comforting meal any day of the week.

Thank you for your Time !


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