Ingredients:
2 cups Seeraga (Jeeraga) Samba rice
250 grams Paneer (Homemade Cottage Cheese) , cut into medium sized cubes
2 Onions , thinly sliced
4 Tomatoes , finely chopped
2 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
2 Green Chillies , slit
3 Cloves (Laung)
2 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
2 Bay leaves (tej patta)
1/2 teaspoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander (Dhania) Powder
120 ml Coconut milk
1/2 cup Mint Leaves (Pudina) , finely chopped
2 tablespoons Ghee
Salt , to taste
Method:
To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.
Wash and rinse the rice in water and keep aside.
Heat ghee in the pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions have softened and turned slightly brown .
Stir in the spices - cardamom, cloves, cinnamon and bay leaves and saute for a couple of minutes.
Stir in chopped tomatoes along with turmeric powder, chili powder and coriander powder. Saute until the tomatoes become mushy and soft.
To put the paneer biryani together, add the paneer, rice, coconut milk and salt. Stir well to combine. Add 1-½ cups of water and over the pressure cooker.
Pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure is released, open the cooker, wait for a few minutes and then add the chopped pudina leaves and stir to combine the Paneer Biryani.
Serve hot Paneer Biryani
2 cups Seeraga (Jeeraga) Samba rice
250 grams Paneer (Homemade Cottage Cheese) , cut into medium sized cubes
2 Onions , thinly sliced
4 Tomatoes , finely chopped
2 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
2 Green Chillies , slit
3 Cloves (Laung)
2 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
2 Bay leaves (tej patta)
1/2 teaspoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander (Dhania) Powder
120 ml Coconut milk
1/2 cup Mint Leaves (Pudina) , finely chopped
2 tablespoons Ghee
Salt , to taste
Method:
To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.
Wash and rinse the rice in water and keep aside.
Heat ghee in the pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions have softened and turned slightly brown .
Stir in the spices - cardamom, cloves, cinnamon and bay leaves and saute for a couple of minutes.
Stir in chopped tomatoes along with turmeric powder, chili powder and coriander powder. Saute until the tomatoes become mushy and soft.
To put the paneer biryani together, add the paneer, rice, coconut milk and salt. Stir well to combine. Add 1-½ cups of water and over the pressure cooker.
Pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure is released, open the cooker, wait for a few minutes and then add the chopped pudina leaves and stir to combine the Paneer Biryani.
Serve hot Paneer Biryani
