Quick Paneer Biryani

Enjoy this delicious and superb Paneer Biryani. A treat that can make every occasion memorable like festival , birthdays or even get together with an exotic delicacy. Aromatic, spicy with sweetness of paneer that will make everyone to say Yumm .A perfect aromatic vegetarian dish with a touch of Mughlai cuisine and wonderful replacement to non veg Biryani for pure vegetarians. So let’s start the recipe .yum

Ingredients:

For Paneer Marination

200gm Paneer , cubes

1 cup yoghurt

1/2 teaspoon red chilly powder

1 teaspoon garam masala

2 teaspoon Biryani masala

1/4 teaspoon salt

2 green Chilli , chopped

1 teaspoon garlic , grated

1 teaspoon ginger , grated

2 teaspoon coriander leaves , chopped

For Rice:

2 cup Rice

4 onions , sliced

4 green chillies , chopped

2 tomatoes , chopped

1 bay leaf

1 star Anise

1 black cardamom

3-4 cloves

1 teaspoon cumin seeds

1/4 cup Vegetable oil

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon red chilly powder

1 teaspoon garam masala

Salt to taste

4 cup water or as required

Method:

Beat the yoghurt in a bowl , add all ingredients except paneer , mix well. Now dip paneer cubes in the marinade and keep it aside for 1-2 hours.

Marinade

Wash and soak rice in 2 cups of water for 30 minutes. Heat oil in a wok , add cumin seeds , bay leaf , star anise , cloves and cardamom . Stir for 2 minutes and add sliced onions . Fry the onions till dark brown in color. Take out 1/2 cup onions from it for further use.

Add coriander powder , red chilly powder , turmeric powder , garam masala and salt , mix and add tomatoes and green chillies. Cook till tomatoes are done .

Add soaked rice , 2 cups of water and marinated paneer along with the yoghurt marinade. Add the remaining fried onions over top . Cover the lid and pressure cook for 1 whistle. Open the lid and Serve hot.

Paneer biryani

Enjoy !!

Paneer Biryani

Serve-4. Cooking time -25 minutes

Note: You may prepare this biryani in rice cooker or in an open pan also.

Add spices and salt as per your taste.

Best regards,

Sapana Behl

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