Paneer biryani
Time to cook
40 minutes
Difficulty
Medium
Serves
2
A fragrant and flavorful rice dish made with aromatic spices, basmati rice, and paneer.
Ingredients
Basmati Rice
0.5 cup
Water
0.5 cup
Paneer
100 gram
Onion Raw
1 small
Tomatoes
1 medium
Curd
0.25 cup
Ketchup
1 tbsp
Pure Cow Ghee
1 tbsp
Cold Pressed Olive Oil
0.5 tbsp
Cumin Seeds
0.5 tsp
Salt
1 pinch
Coriander Leaves
0.5 cup
Green Chillies
2 chilli
Cinnamon
0.5 inch
Cardamom
2 pod
Cloves
2 Clove
Star Anise
1 star anise
Step-by-step instructions to cook
Prep
Wash and soak basmati rice for 30 mins, then drain..
Blend coriander leaves, chilies, cinnamon, cardamom, cloves, and star anise with water into a fine puree.
Fry paneer in hot oil, then remove and set aside..
Cooking
In a pressure cooker, heat oil, add cumin seeds (jeera)(jeera), and fry.
Add onions, cook until golden brown, and season with salt.
Add the prepared paste, and cook well until oil begins to separate.
Add tomatoes and cook until it softens.
Mix in curd, tomato ketchup, and fried paneer.
Add rice and water, bringing it to a boil.
Cover and simmer for 15-20 mins or cook for 1 whistle. Allow the cooker to release pressure naturally before opening the lid.
Open the lid and fluff the rice with a fork
Nutrition information
(per serving)
Carbs
15.1
Proteins
5.5
Fats
7.8
Fiber
0.9
152
kcal
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