Paneer Mughlai biryani
Paneer Mughlai Biryani, a paneer lovers delight! One pot meal, delicious, Mixture of aromatic fragrant Basmati rice, spices, and Indian cottage cheese.
Servings: 4
Ingredients
- 200 gm Paneer
- 1.5 cup Basmati Rice
- 1/2 tbsp Cumin seeds
- 1/2 inch Cinnamon
- 3 Cloves
- 2 Cardamom
- 1 Star anise
- 2 Green chilly
- 3 Onion
- 20 Cashew
- 1 Tomato
- 2 tsp Ginger garlic paste
- 1/2 cup Curd
- 1/4 cup Mint leaves
- 1/4 cup Coriander leaves
- 1 tsp Lemon
- 1/4 tsp Turmeric powder
- 2 tbsp Tomato ketchup
- 1 tsp Kasuri methi
- 1 tbsp Ghee
- a pinch Saffron (Soaked in 1 tsp milk)
- 4-5 drops Rose water (Optional)
- Oil
- Salt
Instructions
- Fried Onions: Heat oil in a pan on high flame, reduce the flame and add half of the sliced onions , fry till light golden brown , transfer to a plate, keep them aside.
- In a pan add oil , shallow fry paneer cubes, keep aside.
- In a pan add oil, cumin seeds, cinnamon, cloves, cardamom, star anise, green chillies, onion, cashew, fry for 2 min, let it cool down, grind it to fine paste.
- In a bowl add fried paneer, fried onions, chopped tomato, ginger garlic paste, curd, chopped mint leaves, chopped coriander leaves, turmeric powder, tomato ketchup, onion-cashew-spices paste, salt, mix well, marinate for 1 hour.
- Wash and soak basmati rice for 30 min.
- Boil water in a vessel , add 2tbsp of salt and 1/2 tsp of oil, once water start to boil add soaked rice, cook till rice gets cooked 90%, remove excess water, keep 90% cooked rice aside.
- In a vessel add oil + ghee, add cashew, fry for a min, add marinated paneer masala, mix well, level it, add 90% cooked rice, garnish with left over fried onions, mint leaves and coriander leaves, add saffron milk on top, add 3 to 4 drops of rose water on top, close the lid, cook for 15 min on low flame.
Waaw, paneer is my son’s favorite and biriyani made of it means may be so delicious. I will definitely try this mouth watering dish as soon as possible.☺️
Thank you! Surely your son gonna love this 🙂