Paneer biryani

Biryani is a delicious and exquisite rice dish enjoyed by people around the world. Although meat is a popular choice for Biryani, this paneer variant does not fall short in terms of taste or flavour. The fluffy rice with rich colours and aroma will leave everyone wanting more. Although it is a lengthy recipe, it gets easier after a few attempts.

Use premium quality rice for a better dish. Here I used India Gate rice, Amul paneer cubes, and canola oil. Avoid using coconut oil. 

Ingredients

Basmati rice, 2 cups

Ghee, 1 tsp

Cardamom pods (crushed), 3 pieces

Cinnamon, 2-inch stick

Cloves, 3 pieces

Rose water, 1 tsp

Ghee, 2 tbs + 1 tbs + 1 tbs

Cashews, 20 nos.

Raisins, 2 tbs

Saffron threads, 1 pinch

Hot milk, 3 tbs

Vegetable oil, for deep frying

Onion (thinly sliced), 300 g

Paneer marinade:

Paneer (at room temperature), 250 g

Yoghurt, 1 tbs

Kashmiri chili powder, ½ tsp

Turmeric, ¼ tsp

Cumin powder, 1/2 tsp

Salt, ¼ tsp

For gravy:

Vegetable Oil, 2 tbs

Ginger (minced), 1 tbs

Garlic (minced), 1 tbs

Green chili, 3 nos.

Tomato (finely chopped), 200 g

Sugar, 1 tsp

Kashmiri chili powder, 1 tsp

Coriander powder, 1 tsp

Cumin powder, ½ tsp

Garam masala, 1 tsp

Yoghurt, 1 tbs

Hot water, 1 cup

Salt, to taste

Coriander leaves, ¼ cup

Mint leaves (finely chopped), , ¼ cup

Preparation:

• If you are using frozen paneer, thaw for 30 minutes and immerse in hot water for five minutes. Drain the water and marinate the paneer. Let it sit for 15 to 20 minutes.
• Wash the rice four or five times and soak for 20 minutes.
• Put the saffron in hot milk and set aside.
• Boil water in a saucepan or pressure cooker. Add cardamom, cloves, cinnamon, ghee and salt.
• Drain the water the rice was soaking in. Add rice to the boiling water and cook until soft, being careful not to overcook.
• Strain the rice and sprinkle rose water; then set aside. Gently toss the rice to avoid sticking.
• Heat one tablespoon ghee in an iron pan or saucepan and roast the cashews and raisins.
• Transfer cashews, raisins and remaining ghee to a bowl.
• In the same pan, heat required quantity of oil and fry onion until golden brown, in two or three batches. Transfer to a bowl. 
• Sauté marinated paneer in the same oil until light brown, and transfer to a bowl.
• Heat oil in a pan. Add ginger, garlic, green chili and sauté over low flame until fragrant.
• Add tomato and sauté over medium flame until the tomato is mashed.
• Lower the flame and add spices, sauté until the oil separates.
• Add one tablespoon of mint leaves, coriander leaves and yoghurt, mix well. 
• Add sugar and sauté for a few seconds.
• Add half portion of fried onion and mix.
• Add salt and water, boil for one minute over medium flame.
• Add fried paneer and mix well. 
• Stir gently until gravy thickens (around one minute) and switch off the flame.
• In a dry wide saucepan add one tablespoon ghee. Spread half portion of the rice and another tablespoon of ghee. Sprinkle half of saffron milk, half of cashews, raisins, a few coriander leaves and mint leaves, in that order.
• Layer half of the paneer masala. 
• Layer with rice and remaining ingredients, as before. 
• Finish off with the remaining paneer masala. Cover with aluminium foil.
• Close with a tight lid and steam for 5-10 minutes over very low flame, to lock in the flavours.
• Be wary of biryani charring or sticking to the bottom.
• Open and mix gently, then remove from flame. Garnish with the remaining fried onion.
• Your biriyani is ready. Enjoy with pickle, pappad and raita. 

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