Paneer Biryani | Sanjeev Kapoor Khazana

PANEER BIRYANI

Ingredients

250 grams cottage cheese (paneer), cut into ½ inch cubes

3 cups cooked Basmati rice

2 tablespoons ghee

2 tablespoons butter

5-6 cloves

5-6 black peppercorns

3-4 green cardamoms

1½ tablespoons ginger-garlic paste

2-3 green chillies, slit

2 medium onions, sliced

1 cup tomato puree

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1 tablespoon biryani masala

Salt to taste

1 cup yogurt

1 cup fried onions

¼ cup + 2 tablespoons chopped fresh mint leaves

¼ cup + 2 tablespoons chopped fresh coriander leaves

5-6 babycorn, diagonally sliced

6-7 button mushrooms, cut into quarters

2-3 tablespoons saffron-cream mixture

1 inch ginger, cut into thin strips

1-2 green chillies, deseeded and cut into thin strips

Fresh mint sprig for garnishing

Method

1. Heat ghee and butter in a deep non-stick pan. Add cloves, peppercorns, green cardamoms and ginger-garlic paste and sauté for 1 minute.

2. Add slit green chillies and onions and sauté till onions turns translucent. Add tomato puree, mix, cover and cook till the fat separates.

3. Add coriander powder, cumin powder, turmeric powder, chilli powder, biryani masala and salt, mix and cook for 1-2 minutes.

4. Add yogurt, mix, cover and cook till the fat separates. Add ½ cup fried onions, ¼ cup mint leaves and ¼ cup coriander leaves, mix and cook for 1 minute.

5. Add babycorn and button mushrooms, mix and cook for 2-3 minutes. Add cottage cheese cubes and salt and mix. Add ¼ cup water, mix, cover and cook for 2-3 minutes.

6. Spread rice, drizzle saffron-cream mixture, remaining fried onions, ginger strips, green chillies, remaining mint leaves and coriander leaves on top.

7. Drizzle remaining ghee, cover with aluminium foil, cover the lid and cook on low heat for 10 minutes.

8. Serve hot garnished with a mint sprig.