Paneer Biryani
| Ingredient | Quantity | |
|---|---|---|
| Basmati Rice | 2 cups | |
| Paneer (cubed) | Onions (sliced) | 2 medium |
| Tomatoes (chopped) | 2 medium | |
| Yogurt | 1/2 cup | |
| Ginger-Garlic Paste | 1 tablespoon | |
| Green Chilies (slit) | 2 | |
| Mint Leaves (chopped) | 1/4 cup | |
| Coriander Leaves (chopped) | 1/4 cup | |
| Saffron Strands (soaked in milk) | A few | |
| Garam Masala | 1 teaspoon | |
| Whole Spices(cardamom, cinnamon, cloves, bay leaves) | 1-2 each | |
| Ghee/Oil | 3 tablespoons | |
| Salt | To taste |
Pointers:
- Soak basmati rice for 30 minutes.
- Fry paneer cubes until golden brown and set aside.
- Sauté whole spices, onions, and ginger-garlic paste.
- Add tomatoes, yogurt, green chilies, and cook until oil separates.
- Add mint, coriander, garam masala, and fried paneer.
- Layer rice and paneer mixture in a pot.
- Garnish with saffron milk.
- Cook on low heat ("dum") until rice is done.
- Marinate vegetables in yogurt and spices.
- Layer rice and vegetables in a pot.
- Add fried onions, mint, and coriander.
- Seal the pot and cook on low heat until rice is done.
