Health benefits of paneer are they are rich in calcium and protein. Good for heart, controls blood sugar levels, good for bones and teeth. Aids in functioning of digestive system.
Paneer is homemade which I had prepared and refrigerated previous day. Marination of paneer is very important and it tastes delicious after it has soaked in all masalas and flavours. Keeping on dum gives a unique taste and flavour to the biryani. To make the biryani healthy I have cut down excess usage of ghee, spices, chillies. I always try to balance the ingredients so that no ingredient dominates over the other, thus can taste the flavour af all ingredients added into the biryani. I always try to slow cook so that the ingredients dont lose their flavour😊😅
INGREDIENTS
FOR PANEER MARINATION
- Paneer prepared from a litre milk
- Ginger garlic paste 1 tbsp
- Garam masala 1 tbsp
- Chilli powder 1 tbsp
- Turmeric powder 1 tsp
- Yogurt 1 cup
- Salt 2 tsp or to taste
INGREDIENTS FOR COOKING RICE
- Basmati rice 1 cup
- Cloves 2
- Cinnamon 2 inch
- Cardamom 2
- Bay leaf 2
- Water as required
OTHER INGREDIENTS
- Onion finely chopped 1
- Green chillies 1-2
- Tomato finely chopped 3
- Capsicum finely chopped 1
- Ginger garlic paste 1 tbsp
- Cinnamon stick 2 inches
- Cardamom 2
- Cloves 2
- Coriander powder 2 tsp
- Coriander leaves chopped a bunch
- Mint leaves chopped a bunch
- Cashews 15
- Onion slices for garnishing 1
- Saffron 1 tsp
- Milk 2 tbsp
- Salt to taste
- Ghee 3 tsp
- Oil 1 tbsp
METHOD
Prepared paneer from a litre milk. Cut into pieces and marinated with chilli powder, gingergarlic paste, turmeric powder, garam masala powder, yogurt and salt for half an hour.
Washed and soaked basmati rice for 15 minutes. In a large vessel added 5 cups of water. Added cinnamon, bayleaf, cardamom, cloves and salt.
Once it comes to a boil add the rice and cook on low heat till they are almost done. Make sure you dont fully cook the rice as it will be put in dum for further cooking.
Strain the rice in a colander. Dont throw the whey away.
In a frying pan heat a tbsp ghee add the onion for garnishing , sauce till golden. Add the cashews and saute both till they are golden brown in colour. Keep it aside.
Chop onion, Tomatoes, capsicum and green chillies.
In a deep frying pan heat oil, add cinnamon, cloves, cardamom, bayleaf, chopped onions, chillies. Saute till onion turns colour, add turmeric powder, coriander powder. Saute for a minute on low heat.
Add the capsicum, tomatoes and cook till tomatoes are mushy.
Add the marinated paneer , check for salt and cook on low heat for 5 to ten minutes. Turn off heat.( the gravy should become thick)
Add it in a heavy bottomed vessel.
Divide the coriander and mint leaves in 3 equal portions. First portion add on top of the paneer, spread equally.
Divide rice in two portions. Add the first portion on top of the coriander leaves, spread equally. Add little saffron mixed in milk on top.
Add again the coriander and mint leaves on top of the rice.
Add again the rice, saffron on top of the leaves.
Add the mint and coriander leaves , fried onions and cashews on top. 2 to 3 tbsp of rice stock on top and a tsp of ghee.
Close with aluminium foil ana lid. Keep on an iron tawa and keep a the vessel on top and cook for 15 minutes. Make sure it doesn’t burn in the bottom.
Serve hot with papad, pickle and raita.
