Monday, 1 March 2010


Long grained rice 1 cup
Onion 2
Cooked green peas 1/2 cup
Tomata 1
Ginger garlic paste 2 tbsp
Gree chilli 2
Cashew nut 10
Yogurt 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Chilli powder 1 tbsp
Garam masla powder 1/2 tbsp
Aniseeds 1 tbsp
Cardamom 3
Cinnamon 1 stick
Cloves 3
Chopped coriander leaves 3 tbsp
Salt to taste
Oil 3 tbsp
For marainate
Paneer 1 cup
Coriander power 1/2 tbsp
Chilli powder 1/4 tbsp
Cumin powder 1/4 tbsp
Garam masla powder 1/2 tbsp
Yogurt 1 tbsp
Salt to taste
Oil 1 tbsp
1. Marinate paneer with all the ingredients mentioned for about 1 hour.
2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.
3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.
4. To the same oil, add aniseeds, cinnamom and cloves and fry.
5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.
6. Add chopped tomatoes and fry.
7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.
8. Finally add cooked green peas and chopped coriander leaves.
9. After 4 mts turn off the flame.
10. Mix the cooked rice with this mixture and transfer it into a serving dish.
11. Top the rice with fried paneer and garnish with coriander leaves.
12. Serve paneer biryani with raita or any vegetable dish.


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