Paneer Fry Biryani

Ingredients

• 500 g paneer
• 500 g basmati rice
• 2-3 onions
• 4-5 green chillies
• 10-15 cashews
• 1 tbsp ginger-garlic paste
• 3-4 tbsp ghee
• Curry leaves, fresh coriander, salt, to taste
• 1/2 tsp turmeric
• 1-2 tbsp red chilli powder
• 1 1/2 tbsp prepared biryani masala
• Whole spices: cinnamon, cloves, cardamom, star anise, mace, shah jeera, cumin, coriander seeds, black pepper
• 2 bay leaves
• 1 tbsp oil
• Juice of 1/2 lemon

Steps

1. Grind coriander seeds, pepper, cinnamon, shah jeera, cloves, cardamom, star anise, mace and cumin into a fine biryani masala.
2. Fry the paneer cubes until golden; keep aside.
3. Heat ghee; sauté onions, green chillies and cashews. Add ginger-garlic paste, curry leaves, turmeric, chilli powder, biryani masala, salt and a little water.
4. Add the fried paneer and coriander; cook a few minutes.
5. Boil soaked rice with the whole spices, bay leaves, salt, oil and lemon juice until 90% cooked; drain.
6. Layer the rice over the paneer masala, cover and cook on low heat for 10-15 minutes.
7. Serve hot with raita.

The reel

via @prasannaspalate_

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