Paneer biryani recipe | easy paneer biryani

• Produce

  • 1 Bay leaf / tej patta
  • 1 tsp Chilli, powder
  • 1 Fistful coriander
  • 1 Fistful mint leaves / pudina
  • 3 Mint leaves / pudina
  • 1/2 Onion
  • 1 Onion, large

• Refrigerated

  • 1 cup Curd

• Condiments

  • 3/4 tsp Ginger-garlic paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 10 Black pepper
  • 3 Cardamom
  • 1 Cinnamon stick
  • 4 Cloves
  • 2 Salt
  • 1 Star anise
  • 1/2 tsp Turmeric, powder

• Dairy

  • 2 tbsp Oil / ghee
  • 15 Paneer pieces
  • 3 tbsp Saffron milk

• Frozen

  • 2 tsp Biryani masala
  • 1 pinch Biryani masala

• Liquids

  • 1 cup Water

• Other

  • ½ capsicum, cubed

Found on hebbarskitchen.com

Description

Ingredients

• 1 cup curd
• ½ tsp turmeric powder
• ¾ tsp ginger-garlic paste
• 2 tsp biryani masala
• salt to taste
• 1 tsp chilli powder
• 15-20 paneer pieces, homemade paneer
• ½ capsicum, cubed
• ½ onion, cubed
• fistful mint leaves / pudina
• 2-3 tbsp oil / ghee
• 1 large onion, sliced
• 1 bay leaf / tej patta
• 1 cinnamon stick
• 10-15 black pepper
• 3 cardamom
• 4 cloves
• 1 star anise
• 1 cup basmati rice, soaked 30 minutes
• 1 cup water
• fistful coriander, chopped
• few mint leaves / pudina
• pinch of biryani masala
• 3 tbsp saffron milk
• salt to taste

Directions

• in a large mixing bowl, take one cup of thick curd.
• add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.
• mix the spices with curd with the help of whisk.
• in addition, add cubed panner to the spiced curd.
• furthermore, add in cubed capsicum, onions and mint leaves.
• mix gently. do not break paneer.
• keep aside 1 hour to marinate.
• heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.
• fry the onions till they turn golden brown.
• once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.
• finally,now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.
• add the prepared marinated panner to the cooker and even them out.
• now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer.
• with a wide spoon, create some gaps between rice and marinated paneer.
• furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.
• spread chopped coriander leaves and mint over it.
• also spread some fried onions over it.
• add a pinch of biryani masala over it.
• now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)
• sprinkle some salt to taste.
• cover the cooker along with whistle / vent. cook for 20 minutes on low flame.
• finally, once the pressure settles down, then open the lid and serve the paneer biryani along with bhindi ka salan.