Meghana-Style Paneer Biryani

Ingredients (22)

• ·grams Paneer
• ·Salt
• ·Black Pepper
• ·teaspoon Chili Powder
• ·tablespoons Cornflour
• ·tablespoons Oil
• ·large Onion
• ·Green Chili
• ·Curry Leaves
• ·tablespoon Ginger Garlic Paste
• ·tablespoons Tomato Paste
• ·teaspoon Turmeric Powder
• ·teaspoon Coriander Powder
• ·teaspoon Shahi Biryani Masala
• ·cup Curd
• ·Pudina (Mint)
• ·Coriander
• ·cup Fried Onions
• ·cup Basmati Rice
• ·Salt
• ·Whole Spices (Cinnamon, Cloves, Cardamom, Bay Leaf)
• ·Lemon Slice

1. 1

   Marinate paneer with salt, pepper, chili powder & cornflour slurry.

2. 2

   Pan fry (or deep fry) until golden and keep aside.

3. 3

   Heat oil, add chopped onions, green chili & curry leaves.

4. 4

   Add ginger garlic paste and cook.

5. 5

   Add tomato paste and cook until raw smell goes.

6. 6

   Add turmeric, chili powder, coriander powder & shahi biryani masala.

7. 7

   Add little water & cook into a thick gravy.

8. 8

   Mix in curd and finish with chopped pudina & coriander.

9. 9

   Add fried onions.

10. 10

    Take a portion of this gravy & mix with fried paneer for the topping.

11. 11

    Soak basmati rice for 45 mins.

12. 12

    Boil water with salt + whole spices + lemon slice.

13. 13

    Add rice & cook 70–80%, then strain and keep aside.

14. 14

    Layer rice over gravy.

15. 15

    Top with saffron milk, pudina, coriander & fried onions.

16. 16

    Dum cook on low flame for 10–15 mins.

17. 17

    Gently scoop biryani and top with the juicy paneer masala.

18. 18

    Serve hot.