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Sunday, November 15, 2015

Paneer Vegetable Biryani

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Bake Time/Stove Top:10 minutes 
Serves : 4-5


Basmati rice: 2 cups 
Paneer : 250 gms 
Onion : 1 sliced + 1 circles
Green chilies: 6 slit 
Carrot: 2 medium 
Green pepper/Capsicum: 1/2 cut in half and sliced
Green beans: 6 cut into 1" pieces 
Mint/Pudina: 1 cup chopped 
Coriander leaves/Kothimera: 1 cup chopped 
Ginger garlic paste: 1 tsp 
Biryani masala: 2 tsp 
Cumin coriander powder: 1 tsp 
Garam masala: 1 tsp 
Yogurt : 2 tbsp 
Milk : 2 tbsp 
Saffron : a pinch 
Salt to taste 


Soak rice for 1 hour.
Heat 3 tbsp of ghee in a pan and add green chilies. Sauté them for 1 minute. Add onions and sauté till they turn translucent. Add ginger garlic paste and sauté for 30 seconds. Add biryani masala, cumin coriander powder and garam masala and mix well. Add all the veggies except coriander leaves and salt, cook until the veggies are completely cooked. Should take 6-7 minutes. Add yogurt and mix well. Turn off the stove.

Heat 1 tbsp of ghee in a pan and fry paneer to golden brown. For about 5 minutes.
Add the fried paneer to veggies and mix well.
Soak saffron in warm milk.
Cook and drain your rice(5 minutes)
Take an oven safe dish, lay half of the rice and the veggies. Mix saffron milk to the rest of the rice and lay it over the veggies. 
Top it off with coriander leaves and onion rings. Cover with aluminum foil.
Pre heat the oven to 400 degrees F and bake the rice for 10 minutes.
Once you take it out, let it rest for 5 minutes before removing the foil.

If you are cooking stove top, layer it in a pan, put the pan over a tava on low heat for 10 minutes.

Serve hot with gravy or raita.

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