INGREDIENTS:
- Paneer - ½ lb or 250 gm
- Chopped onion - 1 cup
- Chopped tomato - 2 no
- Basmati rice - 2 cup
- Ginger and garlic paste - 1 tsp
- Slit green chillies - 2 nos
- Coriander powder - 2 tsp
- Red chilly powder - 1 tsp
- Garam masala powder - 1 tsp
- Turmeric powder - ¼ tsp
- Fennel seed powder - ½ tsp
- Pepper Powder - ½ tsp
- Cinnamon – 2 one inch stick
- Cardamom – 2 nos
- Cloves – 3 nos
- Bay leaves – 2 nos
- kasoori methi - 1 tsp
- Finely chopped coriander leaves - 2 tbsp
- Ghee - 1 tbsp
- Salt to taste
- Oil
PREPARATION METHOD:
- Cut paneer into small pieces, lightly fry and keep aside.
- Heat 1 tbsp ghee in a heavy bottomed Pan.
- Fry cinnamon, cardamom, bay leaves and cloves together for a minute.
- Add drained rice and fry for a minute.
- Add water and salt (to taste) and mix well.
- Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
- Remove the rice from the fire and let it cool.
- Heat 2 tbsp oil in a pan.
- Add onion, green chillies, ginger and garlic paste.
- Sauté onion till it turns transparent.
- Add red chilly powder, coriander powder, garam masala Powder, fennel seed powder, pepper powder, turmeric powder, salt and sauté.
- Add tomato and sauté well till the oil separates from the masala.
- Add fried paneer into it and saute well.
- Slow down the flame and cover the pan and let it cook for 5 mins.
- Add corriander leaves into it and cook for a minutes.
- Add Kasoori methi and mix well.
- Add cooked rice into it and mix well.
- Let it cook for a minute.
- Turn off the stove.
- Garnish the biryani with chopped corriander leaves.
Recommended Combination: Serve hot with raita / pickle/ pappadam.
