#shorts Paneer Biryani

By Ministry of Curry · 75 min

Ingredients

Instructions

1. In a medium bowl, mix the yogurt, ginger paste, garlic paste, salt, biryani masala, turmeric, red chili powder, lemon juice and mint leaves.
2. Add the onion, peppers and paneer to the marinade and stir gently to coat. Cover and leave for 30 minutes.
3. Soak the saffron in the warm milk and set aside.
4. Lightly 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 couple of times. Add 4 cups water and soak for 20 minutes.
6. While the rice soaks, melt the ghee in a heavy-bottomed pan and add the onions. Fry on medium heat, stirring often, until golden brown, about 15 to 20 minutes. Remove half the fried onions, leaving the rest with the excess ghee in the pan.
7. In a medium pot, bring 8 cups water to a boil on high heat with the cumin seeds, bay leaves, star anise, cardamom, cloves and 1 1/2 tablespoons kosher salt.
8. Drain the soaked rice and add it to the boiling water. Return to a full boil on high heat, then lower to medium and cook uncovered for 5 to 6 minutes, until the rice is about 80% cooked. Drain promptly and set aside.
9. In the pan with the remaining ghee and onions, add the tomato purée and cook on medium heat, stirring often, for 5 minutes.
10. Add the marinated paneer and vegetables and sauté gently for 5 minutes, until just heated through. Do not overcook the paneer.
11. Layer the partly cooked rice over the paneer and vegetables. Pour the saffron milk on top, then garnish with the reserved onions and fried cashews.
12. Seal the pot tightly with foil around the lid, and add a heavy object on top if needed. Cook covered on low heat for 20 minutes.
13. Rest the biryani for 10 minutes. Garnish with cilantro, fluff gently with a fork without mixing, and serve with raita and lemon wedges.

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

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