Last week I made this but didn't get time to post it. Long time ago Anuja had asked me about preparing the biryaani with something veg. I remember she mentioned that she doesn't want it with paneer but I just couldn't help but make it with paneer. So sorry for fulfilling your wish only half way through but this recipe is just for you. Hope you get to try it and like it :) It turned out a simple affair and yet very delicious. This one is inspired by Spicy Biryaani recipe but I modified it little bit so as to take Paneer taste into account.
3 Cup Rice
1 Cup Cashews
1/2 Cup Almonds
1/2 Spoon Poppy Seeds
1/2 Spoon Black Pepper
1 Spoon Jeera
1/2 Spoon Saunf
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Ginger Paste
1/2 Spoon Garlic Paste
1/4 Cup Curd
1/2 Cup Milk
2 Pinch Saffron
8 Spoon ghee
4 Spoon Butter
Salt to taste
- Cut the paneer into cubic pieces
- In a bowl, mix turmeric powder, red chilli powder, ginger paste, garlic paste, curd and salt to taste.
- Add cubed paneer pieces in it and mix well so that the marrination is completely covering the pieces. Keep it in dry, cool place for around couple of hours.
- Soak rice in warm water and keep aside
- In a pan add butter and shallow fry the paneer pieces to light brown tinge over medium heat. Keep them aside
- In same pan, in same butter, add 4 cinamon, 5 cloves, black pepper, poppy seeds, jeera, sauf, corriander powder, almonds and 1/2 cup cashews and roast it over low-medium flame till light aroma feels the air. The masalas would be light brown by now.
- Add one diced onion and cook till onion turns light brown. Let the mixture cool down.
- In a mixie grind 3 tomatoes and keep aside.
- Grind the above cooked masala with remaining tomato to form fine paste.
- In a pan, add 2 spoon of ghee and this masala and roast for a while.
- Add tomato puree and salt to taste in it and cook till the gravy thickens
- Add paneer pieces and cook till the gravy dries completely. Keep aside.
- Pressure cook potatoes, cut them into slices after removing their cover and keep aside.
- Warm Milk, add saffron and keep aside.
- In a pan, boil water and add the soaked rice. Cook till almost done.
- Drain remaining water and run it through cold water.
- In a small pan, heat 4 spoon of ghee and add 4 cinamons, 10 cloves, 15 cardmom and salt to taste. Roast for couple of minutes and add it to the rice. Mix well and keep aside.
- Cut the remaining 2 onions into thin slices.
- In a Pan, add little oil and fry the onions onto medium-high flame till they are light brown in color. Keep aside.
- In same oil, fry the remaining 1/2 cup cashews and keep aside.
- Grease the cooker with 2 spoon of ghee and layer biryaani. Spread the potato slices to cover the cooker bottom first. Spread 1/3 of rice, then spread a layer of half of paneer masala, sprinkle some cashews, and browned onions.
- Do the same layering again (Rice, masala, cashews and onions) and then cover it with remaining 1/3 portion of rice.
- Sprinkle Some more cashews and onions, keeping aside a few for decoration.
- Make few through and through holes through the layered biryaani with the back of spatula.
- Spread the saffron milk in them.
- Cover with the lid and pressure cook over low heat for 25- 30 minutes.
- Garnish with left cashews and onions and serve.
I used 1 layer of rice 1/2 paneer and then again another layer of rice with rice from just 2 cups of raw rice. Also used half quantity of cashews, onions and garnishing spices. Stored the remaining half portion of paneer masala for later use this week. I just had to do the rice and onion portion again and could quickly make the dinner. Helped on the hectic day a lot. :) And it tasted even much better as well because of storing masala for few days :)
I always use the potato layering to cover up cooker so that the biryaani doesnt get burnt while pressure cooking it. I am speechless for that idea, helps a lot.
Also stored the marrinated paneer in fridge since it was quite hot here. But i think even in other time thats a better way so that it dries even further and the marrination sticks to paneer.