Paneer Biryani

Name: Paneer Biryani
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 cup Seeraga Samba Rice (2 cups Seeraga (Jeeraga) Samba rice); 250 g Paneer (250 grams Paneer (Homemade Cottage Cheese) cut into medium sized cubes); 2 pieces Yellow Onion (2 Onions thinly sliced); 4 pieces Tomato (4 Tomatoes finely chopped); 2 pieces Ginger (2 inch Ginger finely chopped); 6 cloves Garlic (6 cloves Garlic finely chopped); 2 pieces Green Chili (2 Green Chillies slit); 3 pieces Cloves (3 Cloves (Laung)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Ground coriander (1 teaspoon Coriander (Dhania) Powder); 120 ml Coconut Milk (120 ml Coconut milk); ½ cup Mint (1/2 cup Mint Leaves (Pudina) finely chopped); 2 tbsp Clarified Butter (2 tablespoons Ghee); 0 pieces Table Salt (Salt to taste)

An Indian pressure-cooked rice dish with paneer cubes, whole spices, tomatoes, and coconut milk, finished with fresh mint.

55 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Seeraga Samba Rice2 cup · 2 cups Seeraga (Jeeraga) Samba rice
Paneer250 g · 250 grams Paneer (Homemade Cottage Cheese) cut into medium sized cubes
Yellow Onion2 pieces · 2 Onions thinly sliced
Tomato4 pieces · 4 Tomatoes finely chopped
Ginger2 pieces · 2 inch Ginger finely chopped
Garlic6 cloves · 6 cloves Garlic finely chopped
Green Chili2 pieces · 2 Green Chillies slit
Cloves3 pieces · 3 Cloves (Laung)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Ground coriander1 tsp · 1 teaspoon Coriander (Dhania) Powder
Coconut Milk120 ml · 120 ml Coconut milk
Mint½ cup · 1/2 cup Mint Leaves (Pudina) finely chopped
Clarified Butter2 tbsp · 2 tablespoons Ghee
Table Salt0 pieces · Salt to taste

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Steps

1To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.
2Wash and rinse the rice in water and keep aside.
3Heat ghee in the pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions have softened and turned slightly brown .
4Stir in the spices - cardamom, cloves, cinnamon and bay leaves and saute for a couple of minutes.
5Stir in chopped tomatoes along with turmeric powder, chili powder and coriander powder. Saute until the tomatoes become mushy and soft.
6To put the paneer biryani together, add the paneer, rice, coconut milk and salt. Stir well to combine. Add 1-½ cups of water and over the pressure cooker.
7Pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
8Allow the pressure to release naturally. Once the pressure is released, open the cooker, wait for a few minutes and then add the chopped pudina leaves and stir to combine the Paneer Biryani.
9Serve hot Paneer Biryani along with Onion Raita Recipe - Pyaz Ka Raita Recipe for a simple soulful meal.