Paneer Biryani

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This recipe is super simple and perfect for sharing! Great for an easy, hearty weeknight dinner.
Serves 4 people.

Ingredients
4 brown onions, thinly sliced
sunflower/vegetable/rapeseed
4 cloves
8 cardamom pods
10 black peppercorns
2 bay leaves
400g basmati rice, rinsed
200g natural yoghurt
salt
1 tsp chilli poweder
1 tsp chaat masala
1 tsp garam masala
1 tsp turmeric powder
3 garlic cloves, finely chopped
1 thumb-sized piece of ginger, finely chopped
450g paneer, roughly chopped
1 red bell pepper, roughly chopped
1 red onion, roughly chopped
1 tbsp butter
1 tsp cumin seeds
1 handful fresh coriander, finely chopped
2 green chillies, roughly chopped
½ tsp rose water
1 tbsp milk
1 pinch saffron

Method
– Add 3 tbsp of oil to a hot pan. Add the onions and cook for 10 minutes until golden.

– Once golden, drain the onion through a sieve and collect the excess oil in a bowl underneath.

– Bring a large pan of water to a boil. Add the cloves, 4 cardamom pods, black peppercorns, and 1 bay leaf. Let it simmer for a minute.

– Add the rice and cook until it’s almost done – there should still be a bite to the rice.

– Drain the rice and set aside.

– In a large bowl add the yoghurt, 3-4tsp salt, chilli powder, chaat masala, garam masala, turmeric powder, garlic, and ginger. Mix well.

– Add the paneer and coat it well with the marinade.

– Add the red pepper and red onions. Mix well. Let it rest for 10-15 minutes.

– In a large hot pan, add the oil from the onions and butter. Once hot, add the cumin seeds, 1 bay leaf, and 4 cardamom pods.

– Add the marinated paneer, red pepper, and red onion mix. Cook on high heat for 2-3 minutes.

– Turn the heat to low. Layer the biriyani by adding half of the fresh coriander and a little bit of the fried onions. Add all of the basmati rice and top with the rest of the coriander, the green chillies, and the rest of the fried onions.

– Mix the saffron with the milk and add this to the biriyani. Add the rosewater.

– Cover and cook on low heat for 30-35 minutes.

Option to serve with some raita on the side. Time to tuck in!