Paneer Biryani Home Cooking

 Here's a simple and delicious recipe for  "Paneer Biryani", a popular Indian dish made with fragrant basmati rice, soft paneer, and a blend of aromatic spices:

Ingredients

For Marinating the Paneer:

- 250g paneer, cubed

- ½ cup plain yogurt

- 1 tsp ginger-garlic paste

- ½ tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp garam masala

- 1 tbsp lemon juice

- Salt to taste

For the Rice:

- 1½ cups basmati rice, soaked for 30 minutes

- 3 cups water

- 2-3 cloves

- 2 green cardamoms

- 1 bay leaf

- Salt to taste

For the Biryani:

- 2 tbsp ghee or oil

- 1 large onion, thinly sliced

- 2 tomatoes, chopped

- 2 green chilies, slit (optional)

- 1 tsp cumin seeds

- ½ tsp coriander powder

- ½ tsp garam masala

- ½ cup chopped coriander leaves

- ¼ cup chopped mint leaves

- Saffron strands soaked in 2 tbsp warm milk (optional)

- Fried cashews and raisins for garnish (optional)

Instructions:Paneer Biryani Home Cooking

Step 1: Marinate the Paneer

1. In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.

2. Add paneer cubes and mix gently. Marinate for at least 30 minutes to allow flavors to develop.

Step 2: Cook the Rice

1. In a pot, bring 3 cups of water to a boil.

2. Add soaked and drained basmati rice, cloves, cardamoms, bay leaf, and salt.

3. Cook until the rice is 80% done (grains should be firm). Drain and set aside.

Step 3: Prepare the Paneer Mixture

1. In a large pan, heat 1 tbsp ghee or oil. Add cumin seeds and let them splutter.

2. Add sliced onions and sauté until golden brown.

3. Add chopped tomatoes and green chilies. Cook until the tomatoes soften.

4. Add coriander powder and garam masala. Mix well.

5. Add the marinated paneer along with the marinade. Cook for 5-6 minutes until the paneer is well coated and starts absorbing the flavors.

Step 4: Layer the Biryani

1. In a heavy-bottomed pan or pot, spread a layer of cooked rice.

2. Add a layer of the paneer mixture.

3. Sprinkle chopped coriander, mint leaves, and drizzle some saffron milk.

4. Repeat the layering process until all the rice and paneer are used, ending with a layer of rice on top.

5. Cover with a tight-fitting lid and cook on low heat for 15-20 minutes (use a heavy skillet underneath to avoid burning).

Step 5: Garnish and Serve

1. Once done, gently fluff the biryani with a fork.

2. Garnish with fried cashews, raisins, and additional chopped coriander if desired.

3. Serve hot with raita or a side of cucumber salad.

Enjoy your  "Paneer Biryani" with its perfect blend of spices and soft paneer!