Name: Paneer Mushroom Biryani recipe by Femina Shiraz at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: Paneer (Cubes) 200 g; Mushroom (sliced) 200 g; Onion (chopped) 4; Tomatoes (chopped) 4; Ginger garlic paste 1 tbsp; Turmeric powder 1/2 tsp; Green chilies (crushed) 6; Vegetable oil 3 tbsp; garam masala powder 1 tbsp; Butter 2 tbsp; Coriander leaves (chopped) 2 tbsp; Cashew nuts (sliced) 2 tbsp; Raisins 2 tbsp; Ghee 2 Tbsp; Curd 1/4 cup; Cooked Basmati Rice 3 cups; Salt as required; Cinnamon a small piece; Cardamom 2; Cloves 4; Bay leaf a small piece

Ingredients Serving: 5

Paneer (Cubes) 200 g
Mushroom (sliced) 200 g
Onion (chopped) 4
Tomatoes (chopped) 4
Ginger garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Green chilies (crushed) 6
Vegetable oil 3 tbsp
garam masala powder 1 tbsp
Butter 2 tbsp
Coriander leaves (chopped) 2 tbsp
Cashew nuts (sliced) 2 tbsp
Raisins 2 tbsp
Ghee 2 Tbsp
Curd 1/4 cup
Cooked Basmati Rice 3 cups
Salt as required
Cinnamon a small piece
Cardamom 2
Cloves 4
Bay leaf a small piece

Instructions

Heat butter in a pan. Fry the cut paneer until light golden brown in color. Then remove.
To the same pan, add the sliced mushrooms and saute with little salt for about 2 minutes. Keep it aside.
To the same pan add the ghee and fry the raisins and cashew nuts, and fry till golden brown. Once done, keep them aside.
Next add the vegetable oil to the pan, and saute the cloves, cinnamon, cardamom and bay leaf.
Add onions and saute until soft.
Next add the ginger garlic paste and green chilies and saute until the raw smell goes off.
Add the chopped tomatoes and saute until they turn soft.
Add the turmeric powder and salt and mix.
Next add the fried paneer and mushrooms and mix well.
Add the curd too.
Next add the chopped coriander leaves and cook covered for 2-3 minutes.
Switch the flame off.
Next layer a pan with alternate layers of the cooked rice and the paneer mushroom masala, sprinkling garam masala powder on top of each layer of rice.
Simmer and cook covered on dum for 15-20 minutes.
Serve hot with raitha and pickle.

Similar Recipes