Paneer biryani recipe

In a large bowl take 1 cup curd, 1 tsp ginger garlic paste, ¼ tsp turmeric, ¾ tsp chilli powder and 2 tbsp garam masala powder. also add 2 tbsp coriander, 2 tbsp mint, 1 tsp oil, 1 tbsp lemon juice and 1 tsp salt. whisk and combine well making sure the spices are well combined. further add 15 cubes paneer, ½ onion and ½ capsicum. Mix gently making sure everything is combined well. cover and marinate for 30 minutes.

In a large vessel take 6 cup water. add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper. also add 1 tsp salt, 2 tsp oil and 1 chilli. boil for 2 minutes or until flavours is in the water. add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes. Boil for 3 minutes or until rice is half cooked. do not cook fully. Drain off the rice and keep aside.

In a large kadai heat 2 tbsp oil and 1 tsp ghee. saute 2 bay leaf, 1 star anise, 1 pod black cardamom, 1 mace, 2 pods cardamom and 1 tsp shah jeera. add ½ onion and saute until it turns golden brown. also add 1 tomato and saute until it turns soft and mushy. add in marinated paneer and saute well. saute until the oil separates from sides. do not overcook as paneer turns rubbery.

Layer the rice over the prawn masalas and spread them evenly. Garnish with the leftover fried onions. Dissolve a pinch of saffron in hot water and pour them on top of the layered rice.

Cover the pot with the lid and cook the layered rice on high flame for about 10 minutes. Do not open the lid while cooking. Reduce the flame and cook the biryani for about 20 minutes. Turn off the heat and remove the lid after 15 minutes of resting time. Combine the biryani well such that the masalas and rice is well combined . Do not stir hard as rice might break. Garnish with coriander and it is ready to be served with raita or salad .