Here's a step-by-step recipe to make Paneer Biryani:
Ingredients:
For Paneer Marination:
- 200g paneer (cottage cheese), cubed
- 1/4 cup yogurt
- 1 tsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
For Biryani:
- 1 cup basmati rice
- 2 tbsp oil or ghee
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 2 green cardamoms
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- 1 green chili, slit
- 1/4 cup yogurt
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp biryani masala
- 1/4 tsp garam masala
- Salt to taste
- Fresh coriander and mint leaves, chopped
- 1 tbsp lemon juice
- Fried onions (optional) for garnish
- Saffron milk (optional) for extra richness
Instructions:
1. Marinate the Paneer:
- In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
- Add the paneer cubes and mix well.
- Let the paneer marinate for 20-30 minutes.
2. Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Boil 4 cups of water in a large pot. Add a pinch of salt and the rice.
- Cook the rice until it's 70-80% done (grains should be firm). Drain and set aside.
3. Prepare the Biryani Base:
- Heat oil or ghee in a deep pan. Add bay leaf, cloves, cinnamon stick, and cardamoms.
- Sauté for a minute, then add the sliced onions. Cook until golden brown.
- Add the chopped tomatoes and green chili. Cook until tomatoes soften.
- Stir in red chili powder, turmeric, biryani masala, garam masala, and salt.
- Add yogurt and cook until the oil starts to separate from the mixture.
4. Cook the Paneer:
- In a separate pan, lightly fry the marinated paneer until golden on all sides. Set aside.
5. Layering the Biryani:
- In the same pan with the biryani base, add the fried paneer cubes.
- Top with half of the cooked rice. Sprinkle fresh coriander, mint leaves, and a little lemon juice.
- Add the remaining rice on top and garnish with more coriander, mint, fried onions, and saffron milk (if using).
6. Dum Cooking (Steaming):
- Cover the pan with a tight-fitting lid or seal it with foil.
- Cook on low heat for 15-20 minutes to allow the flavors to meld together.
7. Serve:
- Once done, fluff the biryani gently with a fork. Serve hot with raita or salad.
Enjoy your delicious homemade Paneer Biryani!