This paneer biryani is an incredibly flavorful and perfectly filling recipe. The layers of marinated paneer gravy, rice, cilantro, mint, nuts, saffron mixture, and fried onions are dum cooked. This slow cooking process makes it aromatic and full of flavors.
¼cupHeavy whipping cream or fresh cream or malaior Milk
4-5strandsSaffrondissolved into warm cream or milk
¼cupCilantro or coriander leaveschopped finely
¼cupMint leaveschopped finely
1tablespoonGhee (Clarified butter)
Instructions
Wash and soak the rice in water for 15-20 minutes.
Take yogurt, salt and all marinade spices in a bowl and mix. Add paneer cubes and coat them well and let it marinate for 15-20 minutes.
Warm up the heavy cream or milk in a microwave or stove top. Add saffron strands and let it infuse its color and flavor.
To cook rice, bring the water to rolling boil on medium-high heat.
Then add salt, whole spices, and rice.
Cook for exactly 5 minutes or till rice is partially cooked only 80%.
Drain the water, spread the rice in a plate and discard the whole spices. Keep it aside.
Heat the 2 tablespoons of oil in a pan on medium heat. Fry cashews and almonds in oil till they are golden brown. Remove it to a plate.
In the same oil fry sliced onions till golden brown and remove it to a plate.
Add remaining oil in the same pan. Once hot add cumin seeds and let them sizzle.
Add onion, bell pepper, ginger paste, garlic paste, green chili, and salt. Cook till onions start to soften and become translucent.
Add tomato puree and cook till all the moisture evaporates and becomes dry.
Add turmeric powder and biryani masala, mix and cook for few seconds.
Lower the heat and add marinated paneer and ¼ cup of water. Bring to a simmer.
Sprinkle half of the chopped cilantro and mint leaves.
Next add the layers of rice, cream saffron mixture, and drizzle ghee. Then sprinkle fried cashews, almonds, onions and remaining cilantro, mint leaves.
Cover with the lid put the weight on or place aluminum foil between lid and pan. So steam cannot escape.