Paneer Biryani Recipe
Paneer biryani is a vegetarian version of the popular Indian dish, made with layers of fragrant rice, tender paneer cubes, and a flavorful masala. It’s a delicious and satisfying meal that’s perfect for any occasion.
Ingredients
* For the paneer marinade:
* 250g paneer, cut into cubes
* 1/2 cup yogurt
* 1 teaspoon ginger-garlic paste
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon red chili powder (adjust to taste)
* 1/4 teaspoon garam masala
* Salt to taste
* For the biryani:
* 2 cups basmati rice, rinsed and soaked for 30 minutes
* 4 tablespoons ghee
* 1 large onion, thinly sliced
* 2 cloves garlic, chopped
* 1 inch ginger, chopped
* 1 green chili, chopped (optional)
* 1 bay leaf
* 2 cloves
* 2 black cardamom pods
* 1 cinnamon stick
* 1/2 teaspoon cumin seeds
* 1/4 teaspoon coriander seeds
* 1/4 teaspoon black peppercorns
* 1/2 teaspoon turmeric powder
* 1 tablespoon biryani masala or garam masala
* 1/2 teaspoon red chili powder (adjust to taste)
* 1/4 cup chopped mint leaves
* 1/4 cup chopped coriander leaves
* 1/4 cup fried onions
* 1/4 cup cashews, fried and halved (optional)
* 1/4 cup raisins (optional)
* Saffron strands, soaked in warm milk (optional)
* Salt to taste
Instructions
1. **Marinate the paneer:** In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Add the paneer cubes and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight.
2. **Cook the rice:** Drain the soaked rice and set aside.
* Heat the ghee in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until golden brown.
* Add the garlic, ginger, and green chili (if using) and cook for a minute. Then, add the bay leaf, cloves, cardamom pods, cinnamon stick, cumin seeds, coriander seeds, and black peppercorns. Cook for another minute, until fragrant.
* Stir in the turmeric powder, biryani masala or garam masala, and red chili powder. Cook for another minute.
* Add the yogurt mixture with the paneer cubes and stir to combine. Bring to a simmer and cook for 5-7 minutes, until the paneer is cooked through.
* Add the rice and stir gently to combine. Pour in enough water to cover the rice by about 1 inch. Season with salt.
* Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through and fluffy.
* Turn off the heat and let the biryani sit for 10 minutes before fluffing the rice with a fork.
3. **Garnish and serve:** Garnish the paneer biryani with fried onions, mint leaves, coriander leaves, cashews, and raisins (if using). Drizzle with saffron milk for added aroma and flavor.
Tips
* For a richer flavor, you can make your own homemade biryani masala instead of using store-bought options.
* If you don’t have ghee, you can use vegetable oil as a substitute.
* Adjust the amount of chili powder according to your desired level of spiciness.
* Serve the paneer biryani with raita or chutney to complement the flavors and enhance the overall meal experience.
Enjoy this delicious and aromatic paneer biryani recipe! It’s a delightful vegetarian option that satisfies cravings and provides a wonderful blend of spices and textures.
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