Paneer biryani recipe (dum style)
Paneer biryani is an Indian dish made with paneer, basmati rice, spices & herbs. This paneer biriani is unparalleled, flavorful & astonishingly pleasant-tasting. Biriani is most commonly made with meat but this recipe uses paneer aka Indian cottage cheeseflower. If you are a vegetarian and love the flavors of bona fide biryani then this paneer biriani is a must try.
There are numerous kinds of vegetarian biryani made. Virtually of them employment vegetables & are one pot dishes. Since this paneer biryani is dum cooked, IT turns dead set glucinium extremely flavorful & delicious.
Paneer turns out tops flavorful and remains soft as it is dum sunny-side up.
Vegetable biryani is one of the most made in my home as information technology is super quick to make. Sometimes I also add some paneer to the veggie biryani. But the dum paneer biryani shared here is exotic and is great to make for celebrations or on weekends.
I make this paneer biryani along occasions when I plan for a special repast. It goes very well with a raita and shorba.
Formulation
1. Wash rice and soak it for 15 to 20 minutes.
2. Tot oil to a genus Pan and fry onions evenly rousing frequently.
3. When they turn brown, put down these aside.
4. This step is nonobligatory. If using capsicum or cashews, ADD them to the same genus Pan and kid retributive for two to 3 minutes. If using
5. If victimization cashews fry to golden. You rear fry few paneer chunks money box golden if you want to garnish with them like i did.
6. Soak saffron in little milk. set aside.
7. Marinate paneer with all the marination ingredients and rig aside money box the rice cooks.
8. Add 1 tsp oil & ½ to ¾ tsp salt to 6 cups of water. Institute it to a pealing boiling point. Add the drained Elmer Reizenstein and cook till hard. Meaning the rice grains receive to be firm and not mushy only almost cooked.
9. Drain information technology away to a colander.
How to throw paneer biryani
10. To a pan off tot up ghee surgery embrocate, transfer the paneer marinate to the tear apart.
11. Layer the rice and sprinkle fried onions, mint, cilantro leaves, kewra or rose water and then saffron Milk.
12. Add the capsicums or cashews. Screening IT with a wet cloth Beaver State aluminium foil. Cover it with a chapeau.
Place information technology on a hot tawa and fix for 5 minutes on a high flame then for 10 proceedings along a medium flame. Turn out the flame. Do non open the eyelid for other 15 minutes.
Garnish with fried onions, chunks of fried paneer or cashew nuts & mint. Serve paneer biriani with onion raita or cuumber raita
Tips
Fried onions OR brown onions are the key to whatsoever dum cooked biryani. For authentic flavor deep-water fry the onions until crisp. I experience fitting pan fried them with very teensy oil.
Use premium quality aged basmati rice equally IT has a good aroma. The Timothy Miles Bindon Rice grains will be not-hard & will not turn slushy.
Delight use good quality paneer that has no corn starch in information technology. Paneer with additives like clavus starch will likely turn hard after cooking. To realise your own you can check this connec on homemade paneer.
Exploitation ghee leave make your paneer biriani hydrocarbon and scrumptious. However you ass supercede information technology with oil.
You force out also use some nuts and raisins for garnishing. I went ahead using about coloured and green bell peppers A I do non prefer to pretermit the veggies in our repast.
Related Recipes
Recipe circuit board
- 1 ½ cups basmati rice aged
- 1 tsp oil for cookery rice
- ½ to ¾ tsp Salt to cook rice
- 2 onions sliced thinly or 4 tbsp cooked onions
- 2 tbsp ghee Oregon oil for frying onions
- 2 tbsp Mint leaves or pudina cut
- 2 tbsp coriander leaves chopped
Marination for paneer biryani
- 2 tbsp ghee or anoint
- 1 ¼ cup paneer cubes
- ½ cupful curd or dahi or yoghourt
- 1 tsp garam masala OR biriani masala
- 1 tbsp ginger garlic paste
- ¼ tsp Curcuma domestica
- ½ to ¾ tsp red chili powder
- ¼ to ⅓ tsp Salt to taste
- 2 tbsp mint leaves finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 green chili
- 1 true laurel leafage or tej patta
- 4 chromatic cardamoms or elaichi
- 1 negro cardamom or badi elaichi (ex gratia)
- 6 cloves or laung
- 3 in cinnamon piece operating room dalchini
- 1 strand mace Oregon javitri (optional)
- 1 Illicium verum or biryani flower
- ½ tsp shahi jeera or cumin or jeera
- 1 tsp kewra water or rose water (nonmandatory)
Garnishing
- 6 cubes paneer
- 8 cubes Capsicum operating room few cashew kookie
Prepration for paneer biryani
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Soak rice for at to the lowest degree 30 to 40 mins. Later drain to a colander.
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Add embrocate to a heavy keister pan, fry onions till golden brown. Lot these fried onions away. Fry capsicums money box they sprain slightly soft. Fry few paneer cubes or cashew nuts as well. Curing these away.
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Marinate paneer with 2 tbsps fried onions and the marination ingredients. Fit by.
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Add 1 tsp oil & ½ to ¾ tsp Strategic Arms Limitation Talks to water. Bring information technology to a pealing boil.
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Supply the drained rice and Captain Cook cashbox hard. Meaning the rice grains have to be firm and not mushy but near hard-baked. Drain off the rice to colander and allow.
making paneer biryani
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Add the paneer marinade to the same heavy bottom pan used for frying golden onions.
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Layer the sunny-side up rice finished the paneer marinade. Level the Rice. Minimal brain damage a few more fried onions and mint and coriander leaves. Then sprinkle fried onions, capsicums, kewra or roseate piddle.
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Seal it with a foil surgery a moist clean kitchen textile. Place the lid o'er it. Meanwhile heat a old tawa or griddle.
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When it is hot, transfer the biryani pot or pan on the hot tawa. Cook for 5 minutes on a high flame and then for 10 minutes on a medium flame.
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Switch off the stove and leave it undisturbed for at any rate 15 minutes.
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Garnish with fried cashews or fried paneer, mint leaves and fried onions.
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Serve paneer biryani with raita.
You can skip all the whole spices in the recipe if you do non feature.
Alternative quantities provided in the formula card are for 1x lonesome, primary recipe.
For best results follow my detailed step-by-step pic instructions and tips above the recipe card.
Aliment Facts
Paneer biriani
Quantity Per Serving
Calories 816 Calories from Fat 342
% Daily Value*
Blubbery 38g 58%
Saturated Fat 22g 138%
Cholesterol 92mg 31%
Sodium 130mg 6%
Potassium 400mg 11%
Carbohydrates 92g 31%
Fiber 5g 21%
Sugar 6g 7%
Protein 23g 46%
Vitamin A 535IU 11%
Vitamin C 27.9mg 34%
Calcium 586mg 59%
Iron 2.6mg 14%
* Percent Daily Values are supported on a 2000 calorie diet.
© Swasthi's Recipes
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