Paneer is a very favorite ingredient from kids to adults. Biryani is another weekend affair for many including vegetarians and non-vegetarians. Adding the favorite Paneer to Biryani is a great combo. The south-Indian Biryani is usually a bit spicy and has a burst of flavor from the spices. They are also made predominantly with Jeera samba rice which adds on to the flavors. The spice powders are usually freshly ground and added elevating the taste.
This Paneer Biryani is one such inspired from a restaurant during India visit sometimes in the precovid era. The freshness of spices and the ingredients that goes into this Biryani amalgamated with Jeera samba rice and finished off with roasted paneer cubes will give a flavor burst or your tastebuds. don’t forget to add up a simple onion or cucumber raita for this Biryani and call it your weekend meal.
For other Paneer based dishes , click the below links
Ingredients
- For Green Masala Paste
- For Spice powder
Instructions
- Dice Paneer into cubes and rub them with salt, red chili powder, jeera powder and a teaspoon of oil . Let it coat well.
- Roast them on a flat tawa until both sides become golden brown in color.
- In a mixer jar, add all the ingredients under the "Spice Powder section" and grind them to a powder.
- Make a green paste with ginger, garlic, green chili, coriander leaves and mint leaves.
- In a heavy bottomed pan, add oil and Ghee. Once hot, add bay leaves followed by chopped onions until they are golden brown. Add chopped tomatoes and sauté until they are soft.
- Add grounded green paste and sauté till the raw smell goes off.
- Add quarter teaspoon of turmeric powder and half a teaspoon of red chili powder and freshly ground spice powders.
- Add soaked jeera samba rice and toss well. Make sure not to break the rice grains.
- Add required amount of water and cook in low flame for 10 mins.
- Fluff off the rice and add in the roasted paneer. Combine gently and serve hot with raita / any curry of your choice.
Notes
- The quantity of water for cooking rice varies with the variety. I have used 1.5 cups for one cup of rice.
- Soaking of rice is optional, however highly recommended. It makes soft grains and also fastens the cooking process.
- I have spiced the paneer and roasted. You can also post without adding spices.
- Keep Paneer covered in a box until adding it to the rice. This will avoid the paneer becoming rubbery.
- Instead of Panner , you can also make this Biryani with Cauliflower or Potato or Broccoli the same way.