Ingredients
1 cup basmati rice soaked in water for 30 mins
2 onions sliced + 1
6 tsp ghee or oil
1 cardamom
2 cloves/Lavang
1 piece of cinnamon/ Dalchini
1 bay leaf / tej Patta
1/2 tsp turmeric / Haldi powder
2 tsp biryani masala powder
1/4 cup curd
Salt to taste
Paneer 100 gms cut into cubes
For the marination:
1/2 cup thick curd
1 tsp ginger garlic paste
1/2 tsp Haldi / turmeric powder
1 tsp biryani masala powder
1 tsp chilli powder
Salt to taste
Marinate the paneer cubes with the above ingredients and keep in the fridge for 30 mins
Procedure
Deep fry 1 onion slices into crisp and brown for garnishing, keep aside
In cooker heat 3tsp oil, put cardamom, Lavang, cinnamon, Tejpatta and fry for a second
Drain water from the rice and add in the cooker, fry for 5 mins, add salt,1.5 cups water and cook for 2 whistles
In another pan heat remaining oil, saute sliced onions till transparent
Add the marinated paneer and cook for 5-10 mins
In a thick bottomed vessel put the paneer masala and rice into layers, garnish with chopped coriander leaves and fried onion slices
Cover the vessel with a tight-fitting lid, heat one thick Tava over a low flame put the vessel over it and cook for 10- 15 mins to get the dum effect
After 15 mins turn off the flame and transfer the layered biryani to the serving plate.
You can also make the layers in a Microwave dish and micro it for 2-3 mins
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