paneer biryani recipe | How to make paneer biryani recipe

• 2 onions sliced thinly
• 1 ½ cups aged basmathi rice
• 1 tsp oil
• Salt to taste

Marination

• 2 tbsp. ghee (or oil)
• 1 1/4 cup paneer cubes
• ½ cup yogurt/ curd
• 1 tsp. Homemade biryani masala powder
• 1 tbsp. ginger garlic paste
• ¼ tsp turmeric
• ½ to ¾ tsp red chili powder
• Salt to taste
• 2 tbsp. fried onions
• 2 tbsp. finely chopped mint leaves
• 2 tbsp. finely chopped coriander leaves
• 1 green chili
• 1 bay leaf
• 4 green cardamoms
• 1 black cardamom
• 6 cloves
• 3 inch cinnamon stick
• 1 strand mace
• 1 star anise
• ½ tsp shahi jeera
• 1 tsp kewra water or rose water

Garnishing

• Few fried onions
• 1/4 Capsicum chopped or few cashew nuts
• Few paneer cubes
• Mint and coriander leaves

Prepration

1. Add oil to a heavy bottom pan, fry onions till golden brown. Set these aside. Fry capsicums till they turn slightly soft. Fry few paneer cubes or cashew nuts as well. Set these aside.
2. Marinate paneer with the marination ingredients and set aside.
3. Add 1 tsp oil to water and bring it to a boil, add the rice and cook till al dente. Drain off the rice and set aside.

making paneer biryani

1. Add the marinade to the same heavy bottom pan.
2. Layer the cooked rice over the paneer marinade. Level the rice. Add few more fried onions and mint and coriander leaves. Then sprinkle fried onions, capsicums, kewra or rose water.
3. Seal it with a foil or a moist clean kitchen cloth. Place the lid over it. Meanwhile heat a old tawa or griddle.
4. When it is hot, transfer the biryani pot or pan on the hot tawa. Cook for 5 minutes on a high flame and then for 10 minutes on a medium flame.
5. Switch off the stove and leave it undisturbed for at least 15 minutes.
6. Garnish with fried cashews or fried paneer, mint leaves and fried onions.
7. Serve paneer biryani with raita.