Paneer Biryani

Paneer Biryani is a flavorful and aromatic Indian dish that combines fragrant basmati rice with succulent cubes of paneer and a blend of spices. This vegetarian version of the classic biryani is rich in taste and texture, with each grain of rice infused with the essence of saffron, cardamom, and cinnamon. The paneer adds a creamy, satisfying element that complements the spiced rice perfectly. Ideal for special occasions or a comforting meal at home, Paneer Biryani is a one-pot dish that is sure to impress with its vibrant flavors and beautiful presentation. Serve it with raita or a side salad for a complete and delicious meal.

Ingredients:

For the Rice:

• 1 ½ cups basmati rice
• 2 ½ cups water
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• Salt, to taste

For the Paneer Marinade:

• 200 grams paneer, cut into cubes
• ¼ cup yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt, to taste

For the Biryani:

• 2 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 2 green chilies, slit
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• ½ teaspoon saffron strands, soaked in 2 tablespoons warm milk
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• Fried onions, for garnish (optional)

Instructions:

1. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring the water to a boil with the bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Add the rice, reduce the heat, and simmer until the rice is 70% cooked. Drain and set aside.
2. Marinate the Paneer: In a bowl, mix the yogurt, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Add the paneer cubes and toss to coat. Let it marinate for at least 30 minutes.
3. Prepare the Biryani Base: Heat ghee or oil in a large skillet or heavy-bottomed pot. Add the cumin seeds and let them splutter. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and cook for another 2 minutes.
4. Add the Tomatoes and Spices: Stir in the chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes break down and the mixture becomes thick and aromatic.
5. Cook the Paneer: Add the marinated paneer to the skillet and cook for 5-7 minutes, until the paneer is lightly browned and the spices are well absorbed.
6. Layer the Biryani: In the same pot, spread half of the cooked rice over the paneer mixture. Sprinkle half of the chopped cilantro and mint over the rice. Drizzle with half of the saffron milk. Repeat with the remaining rice, herbs, and saffron milk.
7. Dum Cooking: Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together. Alternatively, you can seal the pot with dough to ensure no steam escapes.
8. Serve: Once done, fluff the biryani gently with a fork. Garnish with fried onions if desired, and serve hot with raita or a side salad.

Enjoy your Paneer Biryani as a flavorful and aromatic dish that’s perfect for any occasion!