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Showing posts with label paneer biriyani. Show all posts
Showing posts with label paneer biriyani. Show all posts

Sunday, April 20, 2014

Paneer Biriyani / Paneer Rice



INGREDIENTS:
  • Paneer - ½ lb or 250 gm
  • Chopped onion - 1 cup
  • Chopped tomato - 2 no
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tsp
  • Slit green chillies - 2 nos 
  • Coriander powder - 2 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ½ tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • kasoori methi - 1 tsp
  • Finely chopped coriander leaves - 2 tbsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Oil 

PREPARATION METHOD:
  • Cut paneer into small pieces, lightly fry and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
  • Add drained rice and fry for a minute.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
  • Remove the rice from the fire and let it cool.
  • Heat 2 tbsp oil in a pan.
  • Add onion, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
  • Add tomato and sauté well till the oil separates from the masala.
  • Add fried paneer into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves into it and cook for a minutes.
  • Add Kasoori methi and mix well.
  • Add cooked rice into it and mix well.
  • Let it cook for a minute.
  • Turn off the stove.
  • Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.