I haven’t written on this blog in a long time due to my Law exams, they start on Wednesday and I have had my nose in my books for weeks and weeks. As a quick study break, I thought I would upload one or two of the dishes I have been cooking recently.
Just before my exam period started though, I made this paneer biryani and have been craving it so much that I will be making it again as soon as possible!
I know there are skeptics who will say that vegetarian biryani is not ‘real biryani’ and maybe just a form of pilau rice, however, I beg to differ! Fragrant, spiced basmati rice with cubes of moist paneer this is a winner and very quick to make from scratch.
As the biryani masala is home made, I personally think this is way tastier than shop bought biryani masala and surely must be healthier.
If you don’t have all the spices, don’t have much time or don’t feel like making you own masala then check out my Cheaters Paneer Biryani recipe, but overall for taste I would recommend this home-made, one pot recipe , that I am about to share with you guys. It didn’t take too long, cuts cleaning time as its made in one pot and is packed full of flavours!
Just try this recipe, I promise it won’t disappoint!
Serves: 4 people
Prep: 30 minutes Cook time: 20- 30 minutes
- 1 medium size onion
- 1 green chilli (can adjust to taste and add more)
- 500g Paneer
- 1 1/2 cups of basmati rice (any brand will do)
- 2tsps Ginger/garlic paste OR 4 cloves of garlic and 1tsp of ginger
- 1 medium tomato
- 1 tsp of lal mirch (red chilli powder)
- 1/4 tsp of haldi (tumeric powder)
- Salt to taste (I used 1 1/2 tsp)
- 1 tbsp of daniya (coriander leaves)
- Some daniya leaves to garnish
- 3 pieces of lung (cloves)
- 1/4 stick of dalchini (cinnamon stick)
- 2 pieces of elachi (cardamon)
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp kali mirch (peppercorns)
- 1/2 tsp saunf (fennel seeds)
- 1 tsp daniya masala (coriander powder)
- 2 small bay leaves
- 1 tsp kali mirch
- 1/4 stick dalchini
- 2 pieces of lung
- 1 elachi
- 1/2 tsp jeera
- 2-3 tsp tsp oil to fry
- Wash rice, put aside and soak in water whilst you are preparing the other ingredients
- Cube the paneer and fry until golden on both sides. Keep them aside when done.
- In this same pan, add all the ingredients for the masala and roast these until the the colour of the jeera and saunf start to change darker. BE CAREFUL NOT TO BURN ANYTHING. Once these are done, put them in a grinder and grind under you get a nice powdery consistency. Don’t worry if it’s not that smooth and rough, this is fine. Put this aside but be careful to cover the masala so it keeps its flavour!
- Now in a pressure cooker, add all the ingredients to temper. Add bay leaves first and dalchini first, then the kalimirch , lung and elachi and finally then the jeera.
- When the jeera start to go brown, add the onion, garlic and chilli.
- Once the onions start to look transparent, add the daniya
- Once the onions are cooked, add the lal mirch, haldi and salt and cook for a minute or two. Then add chopped tomato and cook until tomato is cooked and mushy
- Now put 1 and 3/4 of water in the pressure cooker. Drain the rice and add to this.
- Add the Masala mix to this and give it a mix. After this, add all the paneer cubes you prepared earlier.
- Mix this, put pressure cooker lid on and cook for about 2-3 whistles.
- If you open it and it needs to be cooked longer then do a few more whistles, although 2-3 should be sufficient
- Plate it up however you want, give it a mix and garnish it with the daniya.
Tips: Serve with raita
Zap the paneer in a microwave for about a minute before putting them in the pressure cooker as they can go a bit hard whilst leaving aside.
Yes, you can cook this in a pan if you don’t have a pressure cooker – though this will take longer