Paneer Biryani

Paneer Biryani

Ingredients 

1. For Marinating Paneer

A. Paneer 1 cup cubed

B. Yogurt 1/4 cup

C. Garam masala powder 1 tsp 

D. Chilli powder 1 tsp

E. Turmeric powder a pinch 

F. Salt 

2. For Garam Masala

A. Cumin seeds 2 tsp

B. Cloves 7

C. Cinnamon 1" stick 2

D. Cardamom 2

E. Fennel seeds 2 tsp

F. Nutmeg 1/2 tsp

G. Shah jeera 2 tsp 

H. Coriander seeds 2 tsp 

I. Peppercorns 10

3. For Cooking The Rice

A. Long grained basmati rice 1.5 cups 

B. Cloves 4

C. Cinnamon 3

D. Cardamom 1" stick 

E. Bay leaves 2

F. Mint leaves 1/2 cup 

G. Coriander leaves 1/2 cup

H. Onions 1 

I. Tomatoes 1 

J. Salt 

K. Turmeric powder 1/2 tsp

L. Yogurt 1/4 cup

M. Garam masala 1 tsp

N. Chilli powder 1 tsp 

O. Ghee/oil 21/2 tbsp

P. Ginger paste 1 tbsp 

Q. Garlic paste 11/2 tbsp

R. Green chilli paste 1 tbsp 

S. Water 21/4 cups

T. Green peas 1/2 cup

Method Of Preparation

1. Method Of Preparation Of Garam Masala Powder

A. Grind all the ingredients listed under "2" to a fine powder & keep it aside.

2. Marinating & Cooking The Paneer

A. Add the cubed paneer in a large bowl. Add all the spice powders followed by yogurt & mix well & cover & keep it on the countertop for 2 hours

B. After 2 hours , grease a non stick pan with oil & add the paneer cubes in the pan. Add a tsp of oil on the paneer & cook them till both sides becomes brown.

C. Keep the fried paneer aside.

3. Preparing The Rice

A. In a bowl add yogurt & add the spices(turmeric powder, chilli powder & garam masala powder) & mix everything together & set it aside.

B. Wash the rice well in running water, drain it& keep it aside.

C. Add ghee/oil in a heavy bottomed vessel.

D. When the oil/ghee is hot, add the whole garam masala.

E. When it starts to splutter, add the sliced onions.

F. Sauté till the onions turn transparent , then add the ginger garlic & green chilli paste. Sauté till the raw smell disappears.

G. Now add the mint & coriander leaves. Sauté till it shrinks in size & the raw smell goes away.

H. Add the tomatoes & cook till it becomes soft & mashed well.

I. Add the green peas & mix well.

J. Add the washed rice & sauté for a few seconds.

K. Add the yogurt & the spice mixture to this along with salt.

L. Sauté for two minutes.

M. Add water & squeeze the juice of lemon. 

N. Give it a stir & close the pot.

O. Cook on low flame for 15 minutes or till done.

P. Open the pot after 10 minutes.

Q. Add fried paneer to the rice & mix gently & cover with a tight fitting lid & keep the flame very low & let the biryani sit on the very low flame for 5 minutes.

R. Turn off the flame.

S. Open the pot after 30 minutes.

T. Serve with raita, pappad, pickle.

Notes:

1. If you wish to, you may add the yogurt & spice mixture first, saute till the raw smell from the spices go away & the water released from the yogurt dries up & then add rice.

2. You may also add the left over marinade to this along with the yogurt-spice mixture.

3. If you dont want to follow the above steps, then you may add yogurt followed by chilli powder, turmeric powder & garam masala powder separately & stir till the raw smell leaves & the yogurt loses water & dries up. The spice powders & yogurt needs to be added right after adding peas.

4. You may also add other veggies if you want to. In that case, increase the quantity of all the spices.