Food Culture - Paneer Biryani

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Today let's look at Paneer Biryani in Biryani's Special Recipe

Materials:

2 cups basmati rice
3-4 cardamoms, 3-4 bay leaves, 3-4 cloves, 1 small cinnamon stick
Salt to taste

★Cheese marination

250 g paneer, 1/2 cup curd, 1 tsp ginger paste, 1/4 tsp salt
Gravy
1 cup onion, finely chopped
4-5 tomatoes, 2 tbsp ginger paste, 2 tbsp ghee
Khada garam masala – 2 cardamoms, 3-4 cloves, 3-4 chillies, 2-3 bay leaves
2 tsp coriander-cumin powder
1 tsp garam masala
1/2 tsp red chillies
1 cup milk powder or 1/2 cup cream
Salt to taste
Roughly 1 cup to 1 cup chopped vegetables:- Peas, Carrots in small pieces, Peas in pieces
other materials
4 tbsp ghee + more ghee optional
1 cup onion thinly sliced vertically
8 to 10 nuts
1/4 cup mint, finely chopped
1/4 cup coriander finely chopped
2 tbsp milk + 3 to 4 saffron sticks

Action:

★Cheese

Beat curd. Add ginger paste and salt to it and mix. Soak paneer pieces in this mixture for 1/2 hour.

★Rice

1) Rinse the rice and keep it to drain for 1/2 hour. Heat 6 cups of water in a pan. Add cardamom, cloves, cinnamon, bay leaf and salt to it and let the water boil. When water boils, add washed rice to it. When the rice is about 60 to 70% cooked, pour it into a colander and drain the excess water. Pour the prepared rice into the paratha and keep it cool.

Gravy:-

1) Boil water. Add tomatoes to it and leave it in cold water for 2 minutes. If the peel comes off, remove it. Make medium bursts of the inner gara.

2) Heat 2 tbsp of ghee in a kadai and saute the chopped garam masala in it for a few seconds. Fry the ginger paste. Add onion and saute until it turns pink. Then add chopped tomatoes and fry till they become soft and add red chillies.

3) Allow this mixture to cool slightly. Puree without adding water to the mixer.

4) Heat about 2 teaspoons of ghee in a kadai. In this, the cashew nuts should be kept aside. Take this puree again in this ghee. Heat on medium heat.

Add coriander seeds, and garam masala to it. Add milk powder or fresh cream, and add vegetables. Mix well and make this mixture thick. Add salt to taste. This gravy should not be too thin or too thick. As the gravy thickens, add the marinated pieces of paneer and boil for some time.

◆Fried onion

Fry thin slices of onion (1 cup) in ghee or oil. Use this fried onion for decoration.

◆Biryani

Once the rice and gravy are prepared, take equal parts of rice 4 and gravy 3. Pour the first ghee into a heavy-bottomed pan and spread it. First, take a portion of rice and spread it evenly. Spread 1 part of the gravy evenly on it. Add some chopped mint and coriander. Add 3-4 cashew nuts. Complete all the layers in this way. The last layer of rice is given to spread fried onion, remaining cashews and saffron soaked in milk. Keep a tight lid on top, steam should not escape. Steam for 15 to 20 minutes on a very low flame. Serve hot biryani with raita.

Note:

1) Gravy should not be thin. A thin gravy causes the rice grains to break while making biryani and the rice becomes soggy and lumpy instead of loose. While layering the biryani, keep it thick enough to spread.

2) Add ghee to a thick-bottomed pan and layer it as above. And instead of keeping it on direct gas, a pan should be placed below it and a pot should be placed on it so that the rice does not get burnt.

3) Add diluted ghee as needed in each layer. This gives the biryani a very good taste.

4) Milk powder should preferably be used so that the gravy thickens immediately. Also, if you are going to use cream, after adding the cream, stir it in the gravy till it becomes a neat mix so that the gravy does not split.

5) If there is no saffron, add a pinch of saffron to 2 teaspoons of milk and use it.

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