Paneer Biryani

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 tsp Black pepper corns
  • 1 tsp Coriander, Powder
  • 4 cloves Garlic
  • 1 2 inch piece Ginger
  • 2 Green chilies
  • 1 small bunch Mint, leaves
  • 2 Onions
  • 5 Tomatoes

• Pasta & Grains

  • 2 cups Basmati rice

• Baking & Spices

  • 2 Cardamom pods
  • 1 an inch piece Cinnamon
  • 3 Cloves
  • 1/2 tsp Red chili powder
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 2 tbsp Ghee
  • 250 g Paneer

Found on archanaskitchen.com

Description

Ingredients

• 2 cups basmati rice
• 250 grams paneer, cut into cubed
• 2 onions, thinly sliced
• 5 Tomatoes, finely chopped
• 2 inch piece of ginger
• 4 cloves garlic
• 2 green chilies
• 1/2 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 3 cloves
• an inch piece of cinnamon
• 2 cardamom pods
• 2 bay leaves
• 1 teaspoon black pepper corns
• a small bunch of mint leaves, finely chopped
• 2 tablespoons ghee
• Salt to taste
• Oil for cooking

Directions

• To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.
• Wash and rinse the rice in water and keep aside.
• Using a mixer grinder, make a paste of the garlic, ginger and green chilies and keep aside.
• Make a powder of the spices - cloves, cardamom, pepper and cinnamon and keep aside.
• Heat ghee in the pressure cooker over medium heat; add the onion and saute until it gets a good caramel color. Add the ginger garlic paste and saute until the raw smell goes away. Add the tomatoes and keep stirring in the ghee (add more if too dry) and cook until it becomes soft.
• Once the tomatoes are soft, add the bay leaves, turmeric powder, chili powder and the spice powders. Stir well for a few minutes until you can smell the aromas coming through. Add the chopped mint leaves and the rinsed rice.
• Add 3 cups of water, paneer and salt to taste and cover the cooker. Allow the cooker to get one whistle and then turn the heat to low. Simmer for 3 to 4 minutes on low heat and turn off the heat.
• Allow the pressure cooker to release its heat gradually, as the rice will continue to get cooked in the cooker.
• Once the pressure is released, open the cooker, wait for a few minutes and then stir to combine the rice and masalas and the Paneer Biryani is ready. 
• Serve the Paneer Biryani along with a favorite Mooli Raita and Bagara Baingan to make a wholesome and complete meal. The Paneer Biryani also makes an excellent lunch box idea or even a weeknight dinner.