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    Paneer Biryani Recipe

    Uploaded by

    karthikabit11
    Ingredients • 2 cups Basmati rice • 250 grams Paneer (Homemade Cottage Cheese) , cut into cubed • 2 Onions , thinly sliced, 5 Tomatoes , finely chopped • 2 inch Ginger, 4 cloves Garlic • 2 Green Chillies • 1/2 teaspoon Red Chilli powder • 1 teaspoon Turmeric powder (Haldi) • 1 teaspoon Coriander Powder (Dhania) • 3 Cloves (Laung) • 1 inch Cinnamon Stick (Dalchini) • 2 Cardamom (Elaichi) Pods/Seeds • 2 Bay leaves (tej patta) • 1 teaspoon Whole Black Peppercorns • 4 sprig Mint Leaves (Pudina)

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Paneer Biryani Recipe

    Uploaded by

    karthikabit11
    42 views1 page
    Ingredients • 2 cups Basmati rice • 250 grams Paneer (Homemade Cottage Cheese) , cut into cubed • 2 Onions , thinly sliced, 5 Tomatoes , finely chopped • 2 inch Ginger, 4 cloves Garlic • 2 Green Chillies • 1/2 teaspoon Red Chilli powder • 1 teaspoon Turmeric powder (Haldi) • 1 teaspoon Coriander Powder (Dhania) • 3 Cloves (Laung) • 1 inch Cinnamon Stick (Dalchini) • 2 Cardamom (Elaichi) Pods/Seeds • 2 Bay leaves (tej patta) • 1 teaspoon Whole Black Peppercorns • 4 sprig Mint Leaves (Pudina)

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    © © All Rights Reserved

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    Ingredients • 2 cups Basmati rice • 250 grams Paneer (Homemade Cottage Cheese) , cut into cubed • 2 Onions , thinly sliced, 5 Tomatoes , finely chopped • 2 inch Ginger, 4 cloves Garlic • 2 Green Chillies • 1/2 teaspoon Red Chilli powder • 1 teaspoon Turmeric powder (Haldi) • 1 teaspoon Coriander Powder (Dhania) • 3 Cloves (Laung) • 1 inch Cinnamon Stick (Dalchini) • 2 Cardamom (Elaichi) Pods/Seeds • 2 Bay leaves (tej patta) • 1 teaspoon Whole Black Peppercorns • 4 sprig Mint Leaves (Pudina)

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    42 views1 page

    Paneer Biryani Recipe

    Uploaded by

    karthikabit11
    Ingredients • 2 cups Basmati rice • 250 grams Paneer (Homemade Cottage Cheese) , cut into cubed • 2 Onions , thinly sliced, 5 Tomatoes , finely chopped • 2 inch Ginger, 4 cloves Garlic • 2 Green Chillies • 1/2 teaspoon Red Chilli powder • 1 teaspoon Turmeric powder (Haldi) • 1 teaspoon Coriander Powder (Dhania) • 3 Cloves (Laung) • 1 inch Cinnamon Stick (Dalchini) • 2 Cardamom (Elaichi) Pods/Seeds • 2 Bay leaves (tej patta) • 1 teaspoon Whole Black Peppercorns • 4 sprig Mint Leaves (Pudina)

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Paneer Biryani Recipe

    Ingredients
     2 cups Basmati rice
     250 grams Paneer (Homemade Cottage Cheese) , cut into cubed
     2 Onions , thinly sliced
     5 Tomatoes , finely chopped
     2 inch Ginger
     4 cloves Garlic
     2 Green Chillies
     1/2 teaspoon Red Chilli powder
     1 teaspoon Turmeric powder (Haldi)
     1 teaspoon Coriander Powder (Dhania)
     3 Cloves (Laung)
     1 inch Cinnamon Stick (Dalchini)
     2 Cardamom (Elaichi) Pods/Seeds
     2 Bay leaves (tej patta)
     1 teaspoon Whole Black Peppercorns
     4 sprig Mint Leaves (Pudina) , finely chopped
     2 tablespoons Ghee
     Salt , to taste
     Sunflower Oil , for cooking

    How to make Paneer Biryani Recipe


    1. To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for
    cooking.
    2. Wash and rinse the rice in water and keep aside.
    3. Using a mixer grinder, make a paste of the garlic, ginger and green chilies and keep aside.
    4. Make a powder of the spices - cloves, cardamom, pepper and cinnamon and keep aside.
    5. Heat ghee in the pressure cooker over medium heat; add the onion and saute until . Add the
    ginger garlic paste and saute until the raw smell goes away. Add the tomatoes and keep stirring in
    the ghee (add more if too dry) and cook until it becomes soft.
    6. Once the tomatoes are soft, add the bay leaves, turmeric powder, chili powder and the spice
    powders. Stir well for a few minutes until you can smell the aromas coming through. Once done
    add the chopped mint leaves and the rinsed rice.
    7. Add 3 cups of water, paneer and salt to taste and cover the cooker. After one whistle turn the heat
    to low. Simmer for 3 to 4 minutes on low heat and turn off the heat.
    8. Allow the pressure cooker to release its heat gradually, as the rice will continue to get cooked in
    the cooker.
    9. Once the pressure is released, open the cooker, wait for a few minutes and then stir to combine
    the rice and masalas and the Paneer Biryani is ready. 
    10. Serve the Paneer Biryani along with a favorite Mooli Raita and Bagara Baingan to make a
    wholesome and complete meal. The Paneer Biryani also makes an excellent lunch box idea or
    even a weeknight dinner.

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