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Paneer Biryani
Created by: Howcan Team
Ingredients
- 1 cup basmati rice
- 200g paneer, cubed
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/2 cup plain yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 2 green chilies, slit
- 1 cinnamon stick
- 3-4 cloves
- 2 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon biryani masala
- 1/2 teaspoon garam masala
- 2 tablespoons ghee or oil
- Salt to taste
- 2 cups water
Instructions
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pan, heat the ghee or oil over medium heat. Add the cinnamon stick, cloves, cardamom pods, and cumin seeds. Sauté for 1-2 minutes until fragrant.
- Add the sliced onions and green chilies. Cook until the onions turn golden brown.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Stir in the red chili powder, turmeric powder, biryani masala, and garam masala. Cook for 2-3 minutes.
- Add the cubed paneer and cook for 5 minutes, stirring gently to avoid breaking the paneer.
- In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained rice, along with salt to taste. Cook the rice until it is 70% done. Drain and set aside.
- In a large heavy-bottomed pot, layer half of the cooked rice at the bottom. Sprinkle half of the chopped mint leaves and cilantro on top.
- Spread the paneer masala mixture over the rice layer. Top with the remaining rice and sprinkle the remaining mint leaves and cilantro on top.
- Whisk the plain yogurt and pour it over the layered rice and paneer mixture.
- Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld together and the rice to fully cook through.
- Once done, gently fluff the biryani with a fork and serve hot with raita or salad.
Paneer Biryani is a popular Indian dish that originated in the Mughlai cuisine of the Indian subcontinent. This aromatic and flavorful dish combines fragrant basmati rice, succulent paneer (Indian cottage cheese), and a blend of rich spices such as cardamom, cinnamon, and saffron. The dish is believed to have been created during the Mughal era, known for its opulent and indulgent culinary traditions. Today, Paneer Biryani is a beloved vegetarian alternative to the traditional meat-based biryani and is enjoyed in homes and restaurants across India and beyond. Notable chefs and restaurants, such as the iconic Dum Pukht in Delhi, have perfected the art of preparing this delectable dish. For the best Paneer Biryani experience, it's essential to ensure the paneer is marinated and cooked to perfection, infusing the rice with its creamy texture and delicate flavor. While the traditional method involves layering the rice and paneer in a pot and cooking it on a low flame, some chefs also prepare it using the dum cooking technique, sealing the pot with dough to trap the flavors. Whether enjoyed at a renowned restaurant or homemade with care, Paneer Biryani continues to delight food enthusiasts with its tantalizing blend of spices and textures.
60 min
4 servings
450 calories
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