Paneer Biryani

By Ministry of Curry · 90 min

Ingredients

Instructions

1. In a medium bowl, mix the yogurt, ginger paste, garlic paste, salt, biryani masala, turmeric, red chilli powder, lemon juice and mint leaves.
2. Add the onion, peppers and paneer to the marinade, stir gently to coat, cover and leave for 30 minutes.
3. Soak the saffron in the warm milk and set aside.
4. Fry the cashews in 2 teaspoons ghee until golden, or air fry at 300°F for 4 minutes. Set aside.
5. Rinse and drain the basmati rice a few times, then cover with 4 cups water and soak for 20 minutes.
6. Meanwhile, fry the sliced onions in ghee in a heavy pan over medium heat, stirring often, for about 15 to 20 minutes until golden brown. Remove half the onions, leaving the rest with the ghee in the pan.
7. In a medium pot, bring 8 cups water to the boil over high heat with the cumin seeds, bay leaves, star anise, cardamom, cloves and 1½ tablespoons salt.
8. Drain the soaked rice, add it to the boiling water and return to a full boil on high. Reduce to medium and cook uncovered for 5 to 6 minutes until about 80% cooked. Drain promptly and set aside.
9. Add the pureed tomato to the pan with the remaining ghee and onions. Cook on medium for 5 minutes, stirring often.
10. Add the marinated paneer and vegetables and sauté gently for 5 minutes until just heated through, without overcooking the paneer.
11. Layer the partly cooked rice over the paneer and vegetables, then pour over the saffron milk. Top with the reserved onions and fried cashews.
12. Seal the pot tightly with foil under the lid (or a weight on top) and cook covered on low heat for 20 minutes.
13. Rest for 10 minutes, then sprinkle with cilantro and gently fluff the rice with a fork without mixing.

Summarized from Ministry of Curry's video. Watch it for the details.

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