Ingredients
-
200
-
1 1/4
-
2
-
1
-
5
-
1/4
-
1/4
-
2
-
1/2
-
4 - 5
-
-
-
-
-
Directions
Paneer Biryani,serve with raita and salad,serve with raita and salad
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Steps
|
1
Done
|
Pick and Wash Basmati Rice in Plenty of Water and Soak in Sufficient Water For Half an Hour. |
|
2
Done
|
Peel and Finely Slice Onions. Peel Ginger, Garlic and Grind Together to a Fine Paste. Clean, Wash and Finely Chop Fresh Coriander and Mint Leaves. |
|
3
Done
|
Wash Tomatoes and Make a Puree in a Blender. Whisk the Skimmed Milk Yogurt and Keep Aside. Soak the Saffron in One-Fourth Cup Warm Water. |
|
4
Done
|
Boil Three to Four Cups Water in a Thick-Bottomed Vessel, Add Bay Leaf, Cloves, Green Cardamoms, Black Cardamoms, Cinnamon, Mace and One Teaspoon Salt. When the Water Starts Boiling Rapidly, Drain the Soaked Basmati Rice and Add. |
|
5
Done
|
Cook For Eight to Ten Minutes, Stirring Frequently or Until the Rice Is Three Fourth Done. Drain in a Colander. |
|
6
Done
|
Heat Oil in a Non-Stick Pan, Add Sliced Onions and Stir-Fry Over High Heat For Two to Three Minutes or Until the Onion Turns Translucent. Add Ginger-Garlic Paste and Cook Briefly. |
|
7
Done
|
Add Red Chilli Powder, Coriander Powder, Crushed Peppercorn, Cumin Powder and Turmeric Powder. Stir-Fry Briefly and Add the Pureed Tomatoes. |
|
8
Done
|
Continue Cooking Over High Heat For Another Two to Three Minutes, Stirring Continuously or Until Masala Is Fairly Thick. |
|
9
Done
|
Add the Whisked Skimmed Milk Yogurt, Garam Masala Powder and Half the Quantity of Chopped Fresh Coriander and Mint Leaves. Stir Well and Cook For Two Minutes More. |
|
10
Done
|
Add the Paneer and Salt to Taste. Stir-Fry Over High Heat For Two to Three Minutes and Remove from Heat. |
