Paneer Biryani – Marathi Recipe

Instructions

• Take basmati into a bowl and wash it well 3-4 times.
• Soak it in enough water for about 30 minutes.
• Heat up oil in a pan.
• Add cashew nuts and fry it well until it gets a light golden color.
• Take the cashew nuts out into a dish.
• In the same oil add dry sliced onion and fry for just about 2 minutes.
• You can rub oil to dry onion and microwave it for just a minute.
• Take curd into a bowl.
• Add green chilies, biryani masala, turmeric powder, coriander powder, salt, Kasuri methi, coriander leaves, mint leaves, fried onion, red chili powder and mix everything well together.
• Add oil and mix well.
• Add paneer cubes and coat it well with spices.
• Cover and rest it for about 30 minutes to marinate.
• Heat up 2 tsp oil in a pan.
• Add ghee, cumin seeds and let it splutter.
• Add onion and fry until it gets a light golden color.
• Add tomato, biryani masala, coriander powder, turmeric powder, green chili, ginger-garlic paste, red chili powder and mix well.
• Fry for about 3-4 minutes really good.
• Add water, coriander leaves, mint leaves, and mix well.
• Add salt to taste and cook the gravy for just about 2-3 minutes. Keep the pan aside.
• Boil water in a pan.
• Add ghee, cloves, black peppercorns, bay leaves, star anise, cinnamon, black cardamom, salt, soaked rice & cook until rice is about 70% cooked, for about 7-8 minutes.
• When rice gets cooked about 60-70% drain the water from it.
• Give a layer of cooked rice into the gravy pan.
• Add ghee and layer of marinated paneer.
• Again give a layer of remaining rice on the paneer layer.
• Add ghee again, mint leaves, coriander leaves, fried onion, saffron milk, fried cashew nuts, and water in which we boiled the rice.
• Cover with lid. Don’t close the lid of the cooker & don’t remove the whistle.
• Cook on medium heat for about 5 minutes.
• Lower the heat to low and cook on low heat for about 30 minutes.
• Paneer biryani is all-ready.