Name: Paneer biryani recipe by Sangeeta Shrivastava at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 1 glass rice; 6 onion ( 3 sliced and 3 chopped onions); 3 large tomatoes; 250 gm paneer; 1 &1/2 cup hung curd(which is made by taking solid pard of curd in muslin cloth leaving the watering part; 1 & 1/2 spoon salt; 1/2 spoon dhania powder; 3/4 spoon lal mirch powder; 1 spoon of biryani masala; 2 spoon kastori methi; 1 spoon jeera; 1 big ellachi; 6 small ellachi; 1-2 tej patta; 1-2 laung; 1 medium sized cassia bark; 1/4 cup mint leaves(optional); 1 spoon garlic ginger paste(U can make it with 3 small.pieces of ginger with 5 picces of garlic); 2-3spoon ghee; 1/4 cup milk if possible with kesar strands or yellow food colour with 5-6drops

Ingredients Serving: 5

1 glass rice
6 onion ( 3 sliced and 3 chopped onions)
3 large tomatoes
250 gm paneer
1 &1/2 cup hung curd(which is made by taking solid pard of curd in muslin cloth leaving the watering part
1 & 1/2 spoon salt
1/2 spoon dhania powder
3/4 spoon lal mirch powder
1 spoon of biryani masala
2 spoon kastori methi
1 spoon jeera
1 big ellachi
6 small ellachi
1-2 tej patta
1-2 laung
1 medium sized cassia bark
1/4 cup mint leaves(optional)
1 spoon garlic ginger paste(U can make it with 3 small.pieces of ginger with 5 picces of garlic)
2-3spoon ghee
1/4 cup milk if possible with kesar strands or yellow food colour with 5-6drops

Instructions

First collect all the ingredients and soak 1 glass of basmati rice in water for 15minutes.
Take a non stick pan and take 2 glasses of water and cook rice for about 5 minutes on high flame and for about 10 minutes on low flame after covering it with lid.
Add 2 small ellachi ,1 spoon namak and 1 spoon oil in it.
Cover it with lid
Take sour hung curd and add dry masalae haldi,lal mirch ,salt and dhania ppwder in it .Add 1/4 spoon kastoori methi in it.
Now beat it with hand beater to foem thick batter
Add paneer after cutting the into cubes and mix well .Keep it for marination for 1 hour after covering it
Add oil in kadai and stie fry till golden brown.
Switch off the flame when onions start looking like this.
Take oil and add jeera,tejpatta,4small ellachi,1 big ellachi in it,cassia bark and stir for 1-2 minutes
Add 3chopped onions and stir till light brown.Then green chillies cutting them into 2 halves.
Grind tomatoes in mixi in coarse form not to puree.
Add it to the pan and cook till dark red in colour and stir in between adding 1/4 spoon salt,1/4 spoon lal mirch powder,1/4 spoon kali mirch powder.
Add marinated paneer pieces that was kept for 1hour and few dhania leaves if u want.
Add 1/4 cup of water cook on.low flame.
Add semi cooked rice to the pan
Add onion on top of rice
Again add rice on top of onion .Add 1/4 cup milk.If possible take kesar strands in Luke warm milk.
Add spoons of desi ghee on top widely spread and finely add chopped dhania leaves.
Close the lid and cook for 5-7 minutes on low flame.
Take out the biryani on a serving tray taking it from the side of the pan.Decorate with onion slices and tomato flower as shown.Can be served with raita of ur choice.Happy cooking!!!

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