What is the recipe for Paneer Biryani?

Paneer Biryani is no less than a blessing for vegetarians who can’t taste chicken biryani and other kinds of biryanis. Here’s how it is made:

(Courtesy: pinterest.com)

• Basmati rice (boiled): 4 cups

• Paneer (cottage cheese): 250 grams –cut in pieces

• Cashew paste: ¼ cup

• Cream: ½ cup

• Onion: 1 fried in oil and 1 finely chopped.

• Almonds (finely chopped): 2 tablespoons

• Ghee: 3 tablespoons

• Butter: 3 tablespoons

• Tomato puree: 1 cup

• Green chili: 2

• Garlic: 4 buds

• Ginger: 1 small piece (finely chopped)

• Turmeric powder: 1 tablespoon

• Coriander powder: 1 tablespoon

• Mint leaves: 1 tablespoon

• Tandoori masala: 1 tablespoon

• Cardamom powder: ½ tablespoon

• Cinnamon: 3 small pieces

• Clove: 3

• Black cardamom: 2

• Cardamom: 4

• Black pepper: ½ spoon

• Green coriander leaves, finely chopped

• Salt: According to taste

• Heat some ghee in a pan and fry the pieces of Paneer. When fried, keep them separately.

• Heat some more ghee in the pan and add cinnamon, clove, cardamom, and black pepper, and fry them on a low flame.

• Now add onion, green chili, ginger, and garlic to the pan and fry.

• Now add all the masalas and keep stirring. Now add tomato puree to the mixture and fry for 2 minutes.

• Now add cashew paste and cream, and keep stirring. Add Paneer pieces and water. Cook for some time and turn the stove off.

• Put an empty utensil on a low flame and spread the boiled rice in it as the first layer. Now spread the layer of the Paneer mixture over the first layer.

• Now keep adding one layer over the other of rice and Paneer mixture one by one.

• Now garnish it with fried onion, mint leaves, and green coriander leaves. Cover the utensil with a foil and let it cook on a low flame.

• Your Paneer Biryani will be ready after 15 minutes.