Bangalore-Style Paneer Biryani

Ingredients

• Paneer cubes, as shown (soak in warm water with a little salt & turmeric beforehand to keep it soft)
• Salt, to taste
• Red chilli powder, to taste
• Black pepper, to taste
• Cornflour slurry, as shown
• Maida, as shown
• Oil, as shown
• Lots of finely chopped onions, as shown
• Slit green chillies, as shown
• Curry leaves, as shown
• Ginger-garlic paste, as shown
• Tomato puree, as shown
• Salt, to taste
• Haldi, to taste
• Red chilli powder, to taste
• Dhaniya powder, to taste
• Shahi Biryani Masala (Everest), as shown
• Water, as needed
• Whisked curd, as shown
• Kasuri methi, as shown
• Fresh mint, as shown
• Fresh cream, as shown
• Fresh coriander, as shown
• Basmati rice, soaked (1:3 rice-to-water ratio)
• Water, as shown
• Oil, a little
• Salt, to taste
• Coriander stems, as shown
• Lemon, a squeeze
• Bay leaf, as shown
• Laung (cloves), as shown
• Badi elaichi, as shown
• Choti elaichi, as shown
• Whole black pepper, as shown
• Cinnamon, as shown
• Saffron water, as shown
• Lots of ghee, as shown
• Fresh coriander, as shown

Steps

1. Paneer: in a bowl, add paneer cubes, salt, red chilli powder, black pepper, cornflour slurry and maida. Mix well and shallow fry until lightly crispy.
2. Gravy: in the same pan, heat oil and add lots of finely chopped onions. Cook until soft, then add slit green chillies, curry leaves and ginger-garlic paste.
3. Add tomato puree and cook well. Add salt, haldi, red chilli powder, dhaniya powder and Shahi Biryani Masala. Cook the masala nicely until the oil separates, adding a little water if the gravy gets too thick.
4. Lower the heat and gradually add whisked curd, followed by kasuri methi and fresh mint. Cook again until the oil separates.
5. Add the fried paneer and let it soak up all the flavours. Finish with fresh cream and coriander.
6. Remove some paneer pieces along with a little masala and keep aside for the final topping.
7. Keep the remaining paneer masala in the pan and add a little water.
8. Rice: in a pot with water (1:3 rice-to-water ratio), add a little oil, salt, coriander stems, a squeeze of lemon, bay leaf, laung, badi elaichi, choti elaichi, whole black pepper and cinnamon. Bring to a boil, add the soaked basmati rice, and cook until 80–90% done. Strain well, making sure all excess water drains out.
9. Top the gravy with the cooked basmati rice. Add saffron water, lots of ghee and fresh coriander. Cover and cook on dum.
10. Top with the reserved paneer and masala, and serve hot with raita.

The reel

via @shanuonthego

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions