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Sunday, January 12, 2014



This Biryani is nothing but a simple biryani in which Paneer is cooked with rice & other vegetable in Dum Style.  This weekend in my Pantry was left with lot of Paneer and few vegetable. I was not in mood to prepare some Paneer curry so i decided to Prepare the Biryani. The recipe was very simple but it was tasty. I had paired the Biryani with Raita.


For Spicing the rice:

Rice: 2 cups
Water: 3 Cups
Green Cardamom:2-3
Cinnamon:1/2 "
Pepper Corn:3
Star Anise:1
Oil: 1 tbsp
Salt: to taste

For Vegetables Mixture
Mix vegetable: 1/2 cup (I used Carrot, Beans & Green Peas)
Onion: 1 (Sliced)
Cumin Seeds:1/2 tsp
Ginger Garlic Paste: 1/2 tsp
Bay Leaves:2
Turmeric Powder: 1/2 tsp
Coriander Powder:1/2 tsp
Biryani Masala: 1 tbsp
Kashmiri Red chilly Powder: 1/2 tsp
Oil: for cooking
Salt: to taste

For Marination:
Cubed Paneer: 1 Cup
Yoghrut: 1 cup
Oil: 1 tbsp
Kashmiri Red Chilly: 1/2 tsp
Biryani Masala: 1/2 tsp
Salt: to taste

For Garnishing:

Coriander Leaves: 4 tsp (finely chopped)
Mint Leaves: 4 tsp (finely chopped)
Saffron (mixed in 1/4 cup milk)

  1. Soak rice in water for at least 1/2 an hour
  2. Saute Panner on a non stick tawa till golden brown on a medium flame.
  3. In bowl take yogurt. Add all item under marination and mix well.Add the saute Paneer and mix well. Marinate the Paneer for 30 minutes.
  4. Bring 3 cups of water to boil. Add the spices under the  spices for spicing the rice. mix well and bring the water to boil & When water Starts boiling add the soaked rice. Cooked the rice is 3/4th done and drain away the excess water and keep aside.
  5. In a non stick pan heat oil. Add onion and green chilly and saute till the onion becomes pink and translucent.Add ginger garlic paste ans saute for a minute
  6. Add in mixed vegetable and fry the vegetable on a high flame for 2-3 minutes.Cover and cook the vegetable till half done..
  7. Add rest of the spices and mix well.
  8. Add marinated Paneer in the pan and saute for another 2 minutes.
  9. Add chopped coriander leaves and mint leaves. Mix well and keep aside
  10. Take any flat bottomed thick pot add one tbsp of oil and spread oil over the inner side of pot.
  11. Spread one layer of rice in the pot.Add the vegetable. Pour 1 tbsp of the saffron milk,
  12. Spread another layer of rice and repeat the layer with rice------>Vegetable & Paneer----------> 1 tbsp of saffron milk------------->rice
  13. Finish the layer with mint & Coriander Leaves and fried onions and remaining saffron milk.
  14. Cover the Pot with aluminium foil  and put the lid on the top. Cook on low medium flame for 45 minutes till the biryani is done.
  15. Serve with raita or any curry of your choice.

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