A Burst of Flavors: Paneer Biryani Sensation
Ingredients
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1 cup basmati rice (soaked in water for 30 minutes and drained)
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200g paneer (cubed) & salt to taste
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1 large onion (sliced) & 1 large tomato (chopped)
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1/2 cup plain yogurt (whisked)
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1/4 cup mint leaves, coriander leaves & fried onions
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2 tablespoons ghee or vegetable oil
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Whole spices (1-inch cinnamon stick, 2-3 green cardamom pods, 2-3 cloves, 1 bay leaf)
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1 teaspoon ginger-garlic paste
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1/2 teaspoon turmeric powder, red chili powder & biryani masala powder
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Saffron strands soaked in 2 tablespoons of warm milk (for color and aroma)
Preparation
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Heat ghee or oil in a heavy-bottomed pan or pot over medium heat. Add the whole spices (cinnamon, cardamom, cloves, and bay leaf) and sauté for a minute until they release their aroma.
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Add the sliced onions and sauté until they turn golden brown.
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Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
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Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
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Now, add the cubed paneer and gently mix it with the masala. Let it cook for a few minutes, allowing the flavors to blend together.
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In a separate pot, bring water to a boil and add the soaked and drained basmati rice along with a pinch of salt. Cook the rice until it is about 70-80% cooked (the grains should still have a slight bite to them). Drain the water and set the partially cooked rice aside.
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Layer the paneer masala and rice in the same pot. Start with a layer of rice, followed by some chopped mint and coriander leaves, then a layer of paneer masala. Repeat this process until all the rice and paneer masala are used up. Make sure the top layer is rice.
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Pour the whisked yogurt over the top layer of rice. Drizzle the saffron milk over the yogurt. You can also sprinkle a pinch of biryani masala or garam masala for extra flavor.
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Cover the pot with a tight-fitting lid and place it on a low flame. You can also place a tava (griddle) underneath the pot to prevent direct heat and avoid burning the bottom.
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Allow the biryani to cook on low heat for 20-25 minutes or until the rice is fully cooked and fluffy.
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Once done, gently fluff the biryani with a fork, garnish with fried onions (if using) and some more chopped mint and coriander leaves.
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Serve hot with raita (yogurt-based side dish) or a simple cucumber-tomato-onion salad.
Other Recipes
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Veg Biryani
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Plain Rice
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Mango Sticky Rice
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Sweet Rice (Zarda)
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Perfect Fried Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.
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Chicken Fried Rice
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Lemon Rice
To make the perfect basmati rice, start by rinsing the rice thoroughly until the water runs clear.