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Easy Paneer Biriyani

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Rafeeda AR

Ingredients

FOR PANEER

  • 200 gm paneer cubes thawed
  • 2 tbsp yogurt
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/4 tsp garam masala powder
  • Salt to taste
  • 1 tbsp ghee

FOR BASE

  • 1 onion large, thinly sliced
  • 1 tbsp oil/ ghee
  • 1/2 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 2 green chillies minced
  • 1 tomato large, thinly sliced
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • Salt to taste

FOR RICE

  • 1/2 cup basmati rice washed and drained
  • Whole garam masala cardamom, black pepper, cloves
  • Water as needed
  • Salt as needed
  • A drizzle of ghee

FOR DUM

  • 1/4 cup chopped coriander leaves
  • A handful of fried onions
  • A handful of cashews and raisins fried in a tsp of ghee
  • 2 tbsp milk
  • A pinch of saffron
  • 1 tsp rose water
  • 1 tsp garam masala powder

Instructions

  • Toss the paneer in the rest of the ingredients except the ghee under the "for paneer" section and set it aside to marinate as much as possible.
  • In a pan, heat oil/ ghee and splutter cumin seeds. Add the onion, ginger garlic paste, crushed chilli and tomato with a little salt and saute till raw smell is gone.
  • Add the turmeric and chilli powder and cook for a couple of minutes.
  • Switch off and allow the mixture to cool. Blend into a smooth paste with a little water.
  • To prepare rice, boil water with the whole spices, salt and ghee. Add the rice and cook till the rice is almost done. Drain and set aside.
  • In a pan that is good to assemble, heat the ghee for frying the paneer. Add the marinated paneer and flip just till browned, for a couple of minutes.
  • Add in the ground paste and bring to boil. Adjust seasoning.
  • Add in half the coriander leaves and garam masala from the "for dum" ingredients and toss.
  • Arrange the drained rice on the top. Spread the remaining of the "for dum" ingredients.
  • Close the lid tight after covering with foil on top, keep a flat pan below the assembled pan and cook on slow flame for around 20 minutes.
  • Switch off and allow it to rest for a few minutes. Open the lid, remove the foil, fluff up the rice and serve hot.